HACCP: licensing of temporary events Quat used as sanitizer @ 200ppm
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Main bar three compartment sink set up wash, sanitize, rinse. Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Wiping cloths clean, used properly, stored
Wet wiping cloth located on main bar beer cooler. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Critical: Toxic items labeled and used properly
Spray bottle at main bar not labeled. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected by labeling.
|
5/12/2011 | Routine | 92 |
Restaurant representatives - add corrected or new information about Prime, 116 Sw. Jefferson St., Peoria, IL »