Stacked Pancake House

a) Cleaning clothes were kept on prep counters after use located in the kitchen and beverage prep area., , b) Concentration of chlorine in sani -pail located in the kitchen was 0 ppm, , Requirement:, , a) Soak cleaning clothes in sanitizer solution in between use., , b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm

Internal temperature of perishable foods stored in inserts of prep cooler were: sausage meat at 8C, sliced meats 7.1C and 7.3C, , , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less.

a) Access to hand washing sink located in the kitchen was blocked with empty boxes kept in front of the sink., , b) Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, , a) Ensure that access to hand washing sink is not blocked at any time., , b) Provide paper towels in the dispenser.

a) Clean utensils were kept under paper dispenser in beverage prep area., , b) Staff's bag was kept on prep counter along with food in beverage prep area., , Requirement:, , a) Do not store clean utensils under hand washing supplies to prevent contamination., , b) Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.