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2-2A: .03(2)(m)Two employees working did not have signed employee health agreements. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: Employees signed reporting agreements. //
8-2B: .07(6)(g)Observed two chlorine sanitizer spray bottles at too high a concentration, above 200ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Bottles were diluted to 50-100 ppm. //
8-2B: .07(6)(b)Observed multiple spray bottles with no common English name labels. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Labels were added to spray bottles. //
8-2B: .07(6)(c)Observed facility storing hand sanitizer container above food prep area. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Hand sanitizer was relocated below food prep surface. //
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: Ensure to update parasite destruction letter to current calendar year.
NOTE: Glass front cooler for sauces in back kitchen area is not holding temperature consistently. Check temperatures of TCS (time/ temperature control for safety) sauces to ensure 41F or below.
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