GTI Store - Food

Dishwashing of utensils and food equipment was being done under hot water only and no detergent or sanitizer was present in the dishwashing area for use. Proper steps for dishwashing were reviewed and detergent and bleach from store shelves was taken for use. , , Please ensure all staff are trained to wash in soap and water, rinse and then sanitize in a bleach solution at 100 ppm. This includes tongs for beef jerky, trays and spigots from beverage dispensers, etc.

Test strips for chlorine were present but the box was taped shut and not in use. Steps for testing sanitizer was explained during the inspection. , , Ensure sanitizers used on food contact surfaces/equipment and when dishwashing are tested and verified to be at 100 ppm.