Nolan Hill Halal Meat & Convenience

1. Use cleaning cloths were kept on the chicken, beef and goat cutting boards., , 2. There were no sanitizer buckets available at the chicken and beef preparation area., , Separate quat sanitizer buckets at 200 ppm were prepared for the chicken and beef preparation area, and new cleaning cloths were kept therein., , 3. The grinder and chicken and beef saw are being dismantled, cleaned and sanitized daily., , Dismantle, clean and sanitize the grinder, chicken and beef saw between 2 to 4 hours. , , Develop a plan to monitor the 2 to 4 hours timeline.

Used disposable gloves was stored on the beef cutting board. Staff was seen reusing the gloves., , Do not reuse gloves. Disposable gloves should only be used once and discarded., , Staff was directed to discard the gloves and wash their hands before wearing a new pair of gloves.

Paper towel was stored on top of the paper towel dispenser., , The owner indicated that they are expecting the paper towel supplies that could fit into the paper towel dispenser.

The beef walk-in cooler light was dim., , Install additional light to increase the light intensity in the beef walk-in cooler.

Food in the storage room and office were stored on the floor., , Ensure food items are stored 6 inches off the floor.