Sanitization methods - hot water, chemical Observation: Concentration of bleach sanitizer solution in multi-purpose spray bottle too high (greater than 200 ppm). Person In Charge discarded solution and made new sanitizer after discussion of proper methods.
Posting inspection reports Observation: Previous inspection not posted.
09/22/2015
Regular
Cleaning procedure Observed food handler dry their hands on a commonuse cloth towel after washing their hands. Corrected at time of inspection.
Hand drying provided Handsink was not provided with paper towels. Corrected at time of inspection.
10/10/2013
Routine
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Eating, drinking, or using tobacco
Discharge from eyes, nose, and mouth
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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