Green Island Coffee Shop

Concentration of chlorine measured 10 ppm in sanitizer solution located in the kitchen., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.

Probe thermometer was non -functional as battery was dead., , Requirement:, Replace battery of probe thermometer to make it functional., Verify cooking and hot holding temperatures using probe thermometer.

a) Internal temperature of raw shell eggs stored in insert of prep cooler was 9.5C, , b) Thermometer was not provided in black upright cooler., , Requirement:, a) Ensure that raw shell eggs are stored at 7C or less., Eggs were moved to bottom part of the prep cooler., , b) Provide thermometer in the cooler.

No sanitizer solution was prepared in one of the dish washing sinks for the utensils., , Requirement:, Ensure that sanitizer solution is prepared in one of the dish washing sinks and utensils are washed and sanitized by the following method:, a) wash with soap in first sink, b) Rinse under running water in first sink, c) Fully immerse in sanitizer solution in second sink for minimum two minutes., Followed by air drying.

Sandals were stored along with rice bag in the kitchen., , Requirement:, Store personal and miscellaneous items separately from food.

Shelves under the cash register counter were lined with cardboard making surface rough and difficult to clean., , , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove cardboard from the shelves.