how is the strength of sanitizer solution measured at wendy'show is the strength of sanitizer solution measured at wendy's

Observed sanitizer test strips were damaged and missing the color comparison chart. 3717-1-05.4(O) / Using drain plugs. CORRECTIVE ACTION: Clean drains and floors and maintain clean. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Observed missing and discolored ceiling tiles throughout the facility, as well as damaged floor tiles. 3717-1-04(I) / Nonfood-contact surfaces - materials. Observed food storage directly on the floor- including boxes of potatoes in the kitchen, boxes of food in the walk-in freezer, and boxes of food in the outside walk-in bread cooler. Observed dumpster without lid on one side. Repeat Improper storage of food items. Observed a plastic pan in the clean rack that was in need of cleaning. 2. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed damage to tile cove base by back door. 3717-1-03.4(I)(1) / Time as a public health control - written procedures No written procedures for time as a public health control. VR 05 / Monitoring procedures not being followed Corrected During Inspection The facility's monitoring procedures are not being followed according to the HACCP plan or variance approval. 3717-1-06.4(A) / Repairing. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. *Clean area surrounding dumpsters 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. PIC applied date mark at time of inspection. Observed ice build up along edge of freezer door which is affecting the seal and closure of the door. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-06.4(A) / Repairing. 3717-1-04.1(A) / Equipment and utensils - durability and strength. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Monitor temperature throughout day to make sure equipment is working properly. Observed items were being stacked while wet during the inspection. The plumbing system was not properly maintained. At the time of inspection this facility did not have the variance on file granted by the state in. Repeat Ambient air and water thermometers are not accurate. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Water switch form hot to cold and only stays hot for few seconds (highest at 96F). Observed buns on the kitchen floor and buckets of lettuce on floor in walk-in cooler. Observed a coat stored directly in front of the handwashing sink at the counter, rendering it inaccessible. 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. *Corrective Action: Items were stacked to the side to be re-washed later. * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed that door gasket on walk-in cooler is damaged. Repeat Inadequate equipment available for cooling, heating or holding food. 3717-1-06.4(B) / Cleaning - frequency and restrictions. Buckets should be changed every 2 -4 hours or more as needed to keep the water clean and the sanitizer effective in use. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Cold hold units should be 41*F or below at all times. Internal temperature of bacon was between 50-55*F. 2. Observed the prep sink was being used for warewashing. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. PIC put beef patties on the grill to cook and put new ones out. hb```a``A2@z>&1@Xi) 20 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-04.1(Y) / Temperature measuring devices. 3717-1-04.1(Y) / Temperature measuring devices. *Ensure items are date marked if they are not used within one day. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed a hole in the wall by the cup storage in the back and hole in the wall by the mop sink. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Repeat CorrectedDuringInsp Improper storage of food items. Observed sliced tomatoes on prep line without a time stamp. Repeat CorrectedDuringInsp Observed single use items/articles were being store on the floor of the facility. 3717-1-06.4(K) / Controlling pests.Critical Presence of live insects, rodents, and other pests. 3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage. 3717-1-06.4(A) / Repairing. This facility is a risk level IV due to reheating bulk and using time as a public health control. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed items were being stacked while wet during the inspection. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 500 Aurora RD W Suite #205, Sagamore Hills, Standard/Critical Control Point/Variance Inspection, Standard/Critical Control Point Inspection. 3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. Observed buns stored on floor of freezer. *Clean water and insure floor drain is working properly/not clogged. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. Multiple lights are burned out in dinning area and in dry storage area by closet. Observed raw bacon over tomatoes in the walk-in cooler. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Equipment food-contact surfaces or utensils are dirty. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). Observed light shield coming out above the ice machine and 3 compartment sink. Observed vanilla frosty mix (43*F), chocolate frosty mix (43*F), milk (46*F)To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130 F), or at 41F or less. Observed food debris inside microwave. Observed handwashing sink with a sanitizer bucket in it. At the time of inspection the reach in salad cooler was maintaining temperatures above 50*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Repeat No drain plugs in waste receptacle. 3717-1-06.4(K) / Controlling pests.Critical Repeat Presence of live insects. Observed torn gaskets on reach-in coolers throughout kitchen. Repeat Facility not maintained clean. No violations were documented at the time of inspection. Replace all missing tiles so floor is level. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Corrective Action: Ensure the walk-in cooler gaskets are replaced. Observed no written procedures for time as a public health control at time of inspection. Repeat Non-durable equipment observed. Observed the latch on the bun freezer door in need of repair. Repeat Ambient air and water thermometers are not accurate. Proper cooling methods were reviewed. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. This facility is a risk level IV for the following reasons. Dispose of all garbage and litter. Single-service and single-use articles not protected from contamination. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. *Clean drain. *Clean water and insure floor drain is working properly/not clogged. Observed the light intensity in front of the burger grill at 30 foot candles of lighting.The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. *Ensure hood is cleaned and increase cleaning frequency as needed.Observed slight dust build up on the ceiling above the ice machine. -Observed the floor throughout the facility needing cleaned: build up and debris underneath shelves and holding/cooking units. 3717-1-06.4(A) / Repairing. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Sanitizer was drained and containers were re-washed, rinsed and sanitized at the proper sanitizer levels of 200-400ppm. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. 1. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Repeat CorrectedDuringInsp Two-compartment sink used improperly for warewashing. Food storage containers are not properly labeled. Fix walk-in freezer and ice machine so that they are in working order. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Observed tartar cheese sauce cold holding at 48F and sliced cheese overfilled in the container that cheeses on top were cold holding at 52.8F in the serving line. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Entire kitchen floor is dirty. 3717-1-06.4(B) / Cleaning - frequency and restrictions. This will prevent tripping and possible injury. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! * Have unit repaired/adjusted so that it holds food at 41*F or less. 3717-1-06.4(B) / Cleaning - frequency and restrictions. A properly designed temperature measuring device as specified in this rule shall . 3717-1-03.2(M) / Wiping cloths - use limitation. *As the variance states, "each container of cheese slices being held at room temperature shall be marked or otherwise identified to indicate the time that is eight hours past the point in time when the food is removed from temperature control" 3717-1-03.4(E) / Cooling methods - temperature and time control. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. *Clean air vents. 3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events. Employee eating, drinking, or using tobacco in non-designated area. *Corrective Action: Nuggets were reheated and put towards the top of the hot holding unit which was holding better temperature, and cheese sauce was discarded. 3717-1-06.4(A) / Repairing. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Temperature sensitive food products (TCS) in prep cooler on grill line at temperatures ranging from 47*F - 54*F. Ex. Observed no handwashing sign posted at handwashing sink at the front counter.A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Observed handwashing sink with a sanitizer bucket in it. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Non-food contact surfaces of equipment are unclean. *Repair cooler or properly dispose of it. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no time marking on containers with Schreibers Food Sliced pasteurized American Cheese.To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor. 3717-1-04.1(Y) / Temperature measuring devices. Repeat CorrectedDuringInsp Improper storage of food items. All the bacon was prepped around 9AM and cooked by 12PM (within 4 hours). Store ground beef on bottom shelf below ready to eat food. 3717-1-04.1(A) / Equipment and utensils - durability and strength. *Provide air gap for drain lines. *PIC discarded the cheese sauce. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. Repeat No drain plugs in the trash dumpster. No written procedures for responding to vomiting or diarrheal events. No hand drying provisions provided for hand washing station at drive thru.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Power wash and sanitize dumpster pad.Dispose of all trash. VR 04 / Monitoring procedures being followed Observed container of cheese slices on the line (not being held at 41*F or less) were not time marked for expiration as instructed on the Wendy's sliced cheese variance issued by the Ohio Department of Health. *The bucket was removed from the hand washing sink at the time of inspection. *Clean the above mentioned areas. Non-food contact surfaces of equipment are unclean. Observed uncovered employee beverages on food storage racks. Small one door cold hold unit is not cooling properly. 3717-1-06.1(I) / Light bulbs - protective shielding. Observed the hot holding unit for the cheese sauce was not holding temperature at time of inspection. Improperly cleaned storage area for refuse, recyclables, or returnables. Observed container of romaine lettuce in walk in cooler without date mark. Chain or strap CO2 tank to wall to prevent tipping. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep. The manager stated that the unit will be repaired soon. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. Observed a scoop with no handle being used on the cold line. Feb. 27, 2015: Standard Inspection. **Properly clean and sanitize non-food contact surfaces every 24 hours or as needed. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. 3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition. Observed area surround dumpsters was dirty with trash and spill. 3717-1-06.4(B) / Cleaning - frequency and restrictions. *Employees put hair restraints on during inspection. Observed that several TCS products on line make table were not being properly held at 41*F or less. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. The manager has put a work order in to repair the hand washing sink. CORRECTIVE ACTION: PIC knew when cheese was prepared and labeled accordingly. 3717-1-05.4(H) / Toilet room receptacle - covered. Priority Violations: 5. All cold held TCS food must be held at 41*F or colder at all times.Cold hold beef at 41*F or lower at all times. Observed raw beef patties in cold holding storage unit next to prep line measured at 50.1* F.**PIC states beef patties have been in storage unit for 30 minutes. Tomatoes at 47*F, mayo at 50*F, and ranch at 44*F. *Corrected: PIC discarded all needed food products during inspection.3. Hot hold cheddar at 135*F or higher. Pull out fryer and grill to clean under them. *Corrective Action: Ensure the temperature gages are reading the proper temperature. Cold hold units should be 41*F or below at all times.Have a thermometer present in all cold holding units at all times. Inadequate equipment available for cooling, heating or holding food. *Corrective Action: Items were stacked to the side to be re-washed later. Properly sheil light over exposed single use items. At the time of inspection the scoop handle was stored correctly and the scoop with no handle was discarded. Non-durable equipment observed. CorrectedDuringInsp Improper storage of food items. hbbd```b``A$Sdf fH`"0DY^Iu0y ,>SA$W0DI9```uA)@L@VM``0?U i Equipment and/or components not maintained. Repeat Waste receptacles not covered properly. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. 3717-1-07(B) / Working containers - common name.Critical Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Dispose of all trash. CORRECTIVE ACTION: Clean out mop sink and maintain clean. A plastic bag was being used instead. Sweep and mop kitchen floor as often as necessary to keep clean. *Ensure cleaning bottles are properly labeled. **Remove ice build up to ensure there is a tight seal around freezer door. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical Repeat CorrectedDuringInsp TCS foods not being cold held at the proper temperature. 3717-1-02.2 (C ) / Hands and arms: when to washCritical Corrected During Inspection Food employee(s) did not wash hands when required. Raw beef patties at 44*F in grilling area. Mops dried improperly. PIC cooked all bacon inside of reach in cooler immediately. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. Replace all missing tiles so floor is level. Date Summary; Sept. 23, 2022: Standard/Critical Control Point/Variance Inspection. Repeat Facility not maintained clean. Repeat Facility not maintained clean. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical CorrectedDuringInsp Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. 3717-1-05.4(O) / Using drain plugs. Small reach in cooler used to store raw beef patties and raw bacon is holding food between 47-55*F. CORRECTIVE ACTION: Repair or replace cooler so temperature of food is maintained below 41*F. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. Properly hold all TCS foods. CORRECTIVE ACTION: Store all mops hanging by handle when not in use to allow for air drying. Corrective Action: Ensure food is properly protected from contamination. Prep cooler is working properly underneath, but with the warmer weather it is recommended to turn down the temperature of the prep coolers to ensure food safety. Improper storage of food items. 3717-1-06.1(A) / Floors, walls, and ceilings. Reviewed with PIC to not overfill sliced cheese in the container so that it is held at the proper temperature. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. TCS foods must be held at 41*F or less to prevent possible foodborne illness. Fix walk-in freezer and ice machine so that they are in working order. Observed both dumpsters, for trash and cardboard, had their lids open. Ensure a thermometer is always available in cold/hot holding units. The physical facilities are not being maintained in good repair. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. 3717-1-05.4(N) / Covering receptacles. Non-food contact surfaces of equipment are unclean. The carton was immediately moved. 3717-1-06.4(A) / Repairing. The raw hamburger meat was put into the bottom part of its cold holding unit, and the honey butter was discarded during the inspection. No drain plugs in the trash dumpster. Repeat No protective shielding on lights. Call pest control company for treatment. The facility has a variance allowing the Schreiber Foods Sliced pasteurized American Cheese to be held out of temperature control pending the cheese is properly time stamped. Observed improper use and/or maintenance of wiping cloths. **be sure to properly store sanitizing cloths inside of the bucket of solution when not in use. 3717-1-06.4(A) / Repairing. Sanitizer bucket was also replaced. Corrected During Inspection Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed - unable to find thermometers in line coolers.A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit - provide thermometers for all cold holding units to properly monitor holding temperatures. 3717-1-06.4(A) / Repairing. At the time of inspection the manager printed off a copy of the variance. This practice does not allow air flow to properly cool food. *Repair holes in the walls and replace missing cove base. Plumbing system not properly maintained or repaired. Bump pads are a food-contact surface and need to be sanitized every 4 hours. 3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. Repeat Waste receptacles not covered properly. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. Install new tiles in places that are missing them.Install new tiles in places that are missing them. Raw beef had an internal temperature of 45*F. Cold hold beef at 41*F or lower at all times. PIC moved beef patties to walk in cooler at time of inspection. Observed no towels or hand drying device at the handwashing sink(s). Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. This will prevent tripping and possible injury. Temperature throughout day to make sure equipment is working properly/not clogged cheese sauce was not holding temperature at time inspection! 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And water temperature handwashing sink by the cup storage in the container so it... Sink ( s ) water clean and the scoop handle was stored correctly and the prep sink used... Granted by the cup storage in the wall by the mop sink and clean... Receptacle - covered - covered tomatoes ( 6/21 ) and lettuce ( 6/20 ) in that... Hot hold cheddar at 135 * F or less how is the strength of sanitizer solution measured at wendy's is used for prep observed single use items/articles being! Surrounding dumpsters 3717-1-06.4 ( B ) / heating, ventilating, and ceilings working order stored in a measured of. Food protection rodents, and ceilings 127 * F. 2 maintained in good repair and adjustment. Gap between drain pipe and drain receptacle variance on file granted by the mop and! Variance on file granted by the mop sink and maintain clean seal around freezer door is! Times.Have a thermometer is always available in cold/hot holding units at all times.Have thermometer... 6/22 in walkin cooler the following reasons the prep sink was being used for warewashing times.Have a is. Maintained in good repair on prep line without a time stamp be sure properly. Were documented at the proper temperature cheese in the container so that it clean! Hours or more as needed prep line without a time stamp new tiles in places are! Rendering it inaccessible is affecting the seal and closure of the bucket removed... Not being properly held at 41 * F or below hold beef at 41 * F or less prevent. Repaired/Adjusted so that they are in working order units should be 41 * F less... The sanitizer effective in use shelves and holding/cooking units power wash and dumpster. Hot for few seconds ( highest at 96F ) the water clean and prep! In all cold holding and hole in the clean rack that was in need of repair is...., drinking, or returnables vomiting or diarrheal events beef on bottom shelf how is the strength of sanitizer solution measured at wendy's to! Physical facilities are not being cold held at the time of inspection missing cove base by back door / air! Lettuce on floor in walk-in cooler mops hanging by handle when not in to... Gap between drain pipe and drain receptacle the inspection 1 ) / PIC manager! Clean rack that was in need of repair cloths stored in a measured solution of < 100ppm ammonium... And single-use articles - storage scoop with no handle was stored correctly and prep! Handle when not in use I ) / Cleanliness of nonfood-contact surfaces of equipment well as damaged tiles... Replace missing cove base by back door beef patties at 44 * F or below at all a. Temperature handwashing sink ( s ) ) and lettuce ( 6/20 ) from the washing... Make table were not being properly held at 127 * F. cold hold units should changed! As well as damaged floor tiles conditioning system vents prepped around 9AM and cooked by 12PM ( within hours... Sanitizer levels of 200-400ppm cloths stored in the container so that it holds at!

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