la prep

1) Quat sanitizer in a pail measured approximately 100 ppm., , 2) Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.

1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 23.3C. Staff could not recall the time when pastries were removed from the oven. , , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 2) A jug of milk and peeled banana in the undercounter cooler measured 6.5C and 7.7C., , 3) Feta cheese, quinoa and sauté mushrooms in top refrigerated inserts measured between 6.3C to 8.6C. , , 4) Liquid egg mixture in the sandwich cooler measured 7C., , 5) Mozzarella cheese and cheddar cheese measured 7.8C and 8.2C in the cooler next to the back hand sink., , Store perishable foods at 4C or less under refrigeration.

A spoon was stored flat on sunflower seeds., , Store utensils in a manner that prevents the handles from coming into contact with food.

The drawer below the toaster had untreated wood on the handle. The handle was sticky., , Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.

Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly.