2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep surface. Store all employee drinks in approved locations away from food or utensil areas.
0.0
23.
3-501.17; Priority Foundation; Some required foods such as deli meats and previously cooked chicken were missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Staff should ensure daily that all required foods are properly dated! This is a repeat violation. Manager education. CDI
3.0
51.
5-205.15; Core; Repair plumbing leak under 3-compartment utensil sink where pipes joints have come unglued.
0.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water. Repair wall damage under dishmachine and under 3-compartment utensil sink.
3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler were 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Call qualified technician to check cooler for proper operation. Will follow up.
1.5
23.
3-501.17; Priority Foundation; Some required foods such as deli meats were missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Date marking is not allowed above 41F, therefore ensure that all foods that are to be date marked are held in a cooler that can hold 41F or below. Will follow up.
1.5
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water. Repair ceiling areas that are chipping.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation. Renew expired certification.
1.0
23.
3-501.18; Priority; Date mark on deli meat in the walk-in cooler was 11/1/23. This is way beyond the max hold period of 7 days. All foods requiring date mark may be held for up to 7 days max at 41F or below hold temp. Properly discard all foods that have expired date marks. Staff should check dates at least daily to ensure they are dated correctly or that expired items are discarded. Manager education. CDI
1.5
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water. Repair ceiling areas that are chipping.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation. Renew expired certification.
1.0
16.
4-501.114; Priority; Dishmachine chlorine residual on sanitizer final rinse cycle was very weak. It did not show any chlorine residual on test kit. Machine was adjusted during inspection and then read 50 ppm chlorine. CDI Use test kits and check machine at least daily prior to use to ensure it is working properly. Sanitizer final rinse must read 50-100 ppm chlorine residual in order to sanitize dishes and cookware properly.
1.5
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation
1.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation
1.0
16.
4-501.114; Priority; Dishmachine not sanitizing at the time of inspection. Bulk chlorine container was empty and facility did not have a replacement. The acting manager stated a truck was due to deliver more by this afternoon. Make sure sufficient chemicals are ordered to last between deliveries so as not to run out and machine cannot be operated. Wash, rinse, and sanitize manually in the 3-compartment sink until bulk chlorine can be replaced and machine be operable. CDI
1.5
23.
3-501.17; Priority Foundation; Deli meat missing date mark in the walk-in cooler. Make sure all previously cooked, prepared, or opened packaged items like deli meat are properly dated! Date mark for up to 7 days at 41F or below hold temp. Staff should ensure all required foods have a clearly labeled date! Manager education during inspection. Missing dates added. CDI
0.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation.
1.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
2-102.12 (A); Core; Certified food safety manager not present during inspection. There must be a certified manager on duty from an accredited program at all times of operation.
1.0
6.
2-401.11; Core; Employee drink stored on prep table in the kitchen. Store all employee drinks in approved locations away from food or utensil areas.
0.5
40.
2-402.11; Core; All employee who prepare food or wash dishes should wear effective hair restraints.
0.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
4-501.114; Priority; Dishmachine chlorine residual on final rinse was very low or vacant when tested at the start of inspection. Sanitizer pump was primed and then tested good. CDI Make sure machine is tested and primed if necessary. Chlorine residual should be between 50-100 ppm in order to properly sanitize utensils and cookware. Have qualified technician check sanitizer pump line for air leaks and replace if necessary.
1.5
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
3-501.17; Priority Foundation; Date mark missing on some required foods like previously cooked chicken and prepared chicken salad. Items were prepared the day before. Make sure all required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Products missing dates were dated during inspection. CDI
1.5
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible so all employees can review as necessary. Education during inspection. CDI
0.0
55.
6-201.11; Core; Re-grout floor tiles that are worn down so tiles do not trap food or water.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
A verification visit will be performed on May 10, 2019 to check: Walk-in freezer, hot water to the hand sink and unnecessary employees walking through the kitchen. Follow-Up: 05/10/2019
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Sanitizer strength in the 2 buckets provided was weak or vacant in Quat Ammonia strength. Solution must be a minimum of 200ppm when using a Quat Ammonia solution.
1.5
17.
Container of broccoli, container of mixed vegetables, 1/2 a sweet potato on prep table 84F-86F. Foods must be under temperature control at all times. Do not leave out at room temperature for extended periods of time. Items were discarded.
2.0
26.
Once a bag of dry foods has been opened, store the remaining contents in a covered container or zip-type bag.
0.0
49.
No documentation of approved training - no credit awarded.
Raw steak was stored above milk in the walk-in cooler.
1.5
39.
The blender is not NSF or ANSI approved. All equipment must be NSF or ANSI approved. Equipment that does not have to be NSF are: microwave, toaster, mixer, hot water heater and the hood.
0.5
45.
Ceiling is being worked on some progression has been made.
0.0
49.
No documentation of approved training - no credit awarded.
Mashed potatoes cooked the day before were at 59*F in the walk in cooler. When cooling foods must cool down from 135*F to 70*F in 2 hours, and cool down from 70*F to 45*F in 4 hours, total of 6 hours. A date and time must be documented so that the food has cooled down in the proper amount of time. Potatoes were thrown away.
2.0
16.
Ham in the steam table was at 119*F, all hot hold foods must be held at 135*F or higher, food was reheated.
2.0
23.
When cooling foods down do not pack the potatoes in large pan, use shallow pans and use lips or wraps with holes in them so air can get to the food. Place the food in the freezer, or use ice wands or ice baths.
1.0
33.
Cups were being used for dry food scoops. All scoops should have a handle and be stored handle up to avoid hand or fingernail contact with food.
1.0
45.
Clean black mold/mildew behind the dishmachine. Fix ceiling damage over the 3-compartment sink area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Employee drink was stored on a prep surface beside food items. Store all employee drinks in approved locations away from food and utensil areas.
0.0
11.
Clean and sanitize all food contact equipment after each use. If equipment is in the kitchen, it still needs to be cleaned/sanitized even if it is not being used. Move unused equipment to a storage area to avoid regular cleaning. Clean/sanitize shield on the icemachine of all mold/mildew.
1.5
19.
Heavy cleaners and degreasers are being stored on the 3-compartment sink. Store only approved dish soap or sanitizer in this area. Store all chemicals in an approved separate area.
1.5
33.
Cups were being used for dry food scoops. All scoops should have a handle and be stored handle up to avoid hand or fingernail contact with food.
1.0
41.
Fix water leak under the dishmachine.
0.0
45.
Clean black mold/mildew behind the dishmachine. Fix ceiling damage over the 3-compartment sink area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
No sanitizer solution in the bucket marked for sanitizer, dishmachine not providing a measurable amount of chlorine for chlorine sanitizing dishmachine. Keep a properly mixed sanitizer solution available at all times of operation in a bucket or spray bottle. Must be a minimum concentration of 200 ppm when using Quaternary Ammonia, minimum of 50ppm when using Chlorine. Bucket of sanitizer was remade to 200ppm Quaternary Ammonia. Ecolab called to repair the dishmachine. Do not operate until it is capable of providing 50ppm chlorine. Do not place back into use until approved by Env. Health. Clean pink growth off of ice machine shield. Do not store soapy pots in sanitized vat at three compartment dish sink.
3.0
19.
Degreaser concentrate stored on wash drainboard at 3 compartment sink. Store chemicals in approved locations.
1.5
26.
Once open dry food shall be stored in a sealed container. Label all containers of dry food as to there contents.
0.5
29.
All employees who prepare food shall wear an effective hair restraint.
0.5
33.
Cups were being used for dry food scoops. Only use scoops with handles and store them in a manner that the handles does not come in contact with the food.
0.5
36.
Torn walkin cooler gasket shall be replaced.
0.0
39.
Dish machine not currently dispensing chlorine. Machine shall be in good working condition.
0.5
41.
Repair leaking pipe underneath dish machine.
0.0
45.
Clean black growth from wall behind dish machine. Throughly clean floor under dish machine leak.
0.5
49.
Documentation of approved training - 2 point credit awarded.
No sanitizer solution in the bucket marked for sanitizer, dishmachine not providing a measurable amount of chlorine for chlorine sanitizing dishmachine. Keep a properly mixed sanitizer solution available at all times of operation in a bucket or spray bottle. Must be a minimum concentration of 200 ppm when using Quaternary Ammonia, minimum of 50ppm when using Chlorine. Bucket of sanitizer was remade to 200ppm Quaternary Ammonia. Ecolab called to repair the dishmachine, now providing 50ppm chlorine.
1.5
40.
Drawers that are used to hold utensils need cleaning to remove food debris. Suggest not lining drawers or shelving as this can harbor food debris below the liner. Clean the shelf where dry foods (cereals) are stored.
0.5
47.
Keep all items stored on approved shelving to permit cleaning throughout, (racks of bread, boxes of single service items). Provide the appropiate amount of space below shelving that is used for food service storage in office (12" if permenant shelving and 6" if mobile shelving).
0.5
49.
Documentation of approved training - 2 point credit awarded.
In all coolers and in all freezers, keep the raw meats and raw shell eggs below the ready to consume foods (vegetables and precooked foods). Use a scoop with a handle in all the dry foods. Keep foods properly protected in storage by using approved containers and proper arrangement. Do not sit left overs out at room temperature, once a meal is served then discard left overs or refrigerate.
1.5
11.
Sanitizer solution in the spray bottle way too strong. Must be a minimum of 200ppm when using Quat Ammonia, do not add too much chemical to make a toxic chemical. (Suggest between 200ppm-300ppm Quat Ammonia)
1.5
47.
There must be a minimum of 12 inches space below all shelving units to permit cleaning (6" space below if on a mobile rack).
0.0
49.
No documentation of approved training - no credit awarded.
The ventilation unit in the walkin freezer has dripping water from all three fans, and several pipes. Water is dripping and freezing on boxes and bags of food below. Bowl that was placed to catch one drip overturned or overflowed onto boxes of food below. Move all foods from below the problem areas, place a solid barrier to catch water until unit can be repaired. Have foods moved and barrier down by Friday, August 6th for evaluation if all leaks cannot be repaired by then.
1.5
11.
Sanitizer solution in the sanitizing vat of the 3-compartment sink was weak or vacant in strength. All sanitizer buckets at dishsink empty. Keep a properly mixed sanitizer solution available at all times of food prep, strength should be a minimum of 200ppm when using Quat Ammonia. solutions were made in buckets and sink.
1.5
28.
Flies seen in kitchen, fruit flies in trash can and on onions in the storage area. (onions were discarded) Take stronger measures to remove and prevent all pest such as keeping doors to kitchen closed as much as possible, covered trash cans and light traps at back entrance. Keep the vegetables stored to protect from pest (suggest a solid container with a lid or in cooler).
1.0
49.
Documentation of approved training - 2 point credit awarded.
Keep raw eggs stored below ready to consume food packages. All raw foods should be below cooked or ready to eat foods. Keep all food packages stored off the floor.
1.5
26.
Store dry foods such as flour in a sealed labled container. Lable dry foods in zip lock bags.
0.5
36.
Fix leaking valve at dishmachine
0.0
40.
Clean all shelving and drawers; clean all food debris from equipment.
1.0
45.
Clean walls where necessary.
0.5
47.
Use approved storage to keep items off the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure to dispence cereals and other dry foods with a handled scoop to avoid hand and fingernail contact with food. Always handle food properly to avoid any potential contamination.
1.5
11.
Clean and sanitize clean drainboard at dishmachine. Clean of all food debris and soil and then sanitize. Clean interior of ice machine and sheild of all mold/mildew and then sanitize. All food contact surfaces and equipment must be cleaned and sanitized.
1.5
34.
Make sure all pans and utensils are air-dried after washing; do not stack items WET.
0.0
40.
Clean tops of equipment and shelving, especially on top of the dishmachine.
0.5
45.
Some floor cleaning behind equipment and along baseboards; floor cleaning also needed inside walk-in cooler and freezer. Some areas of wall and ceiling cleaning also needed in the kitchen.
0.0
49.
No documentation of approved training - no credit awarded.
GENERAL COMMENT Muffins (any other bakery products also) must be individually packaged when on cart that leaves dining area for service.
0.0
11.
CORRECTED DURING INSPECTION No sanitizer solution available in bottle or bucket. Must keep a solution of 200 ppm - 300 ppm quat ammonia available during all times of operation. Use on all work surfaces before and after uses.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
Once opened, all dry foods must be stored in a covered container. Rice, cereal, spices, etc.
0.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Various hot held foods, as listed above, not 135 f or above. Items were reheated. Hot hold all potentially hazardous foods at 135 f or above.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
47.
GENERAL COMMENT All storage should be at least 6
0.0
2.
Employee seen eating from her plate of food in kitchen by prep area. No consuming of foods in kitchen area, food prep or storage area.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
Pork in bag in cooler, mashed potatoes in container in cooler. Both were heated and then placed back in cooler. Use a method to cool hot foods down rapidly such as ice bath, paddles and appropriate containers.
1.0
26.
GENERAL COMMENT Once opened, store all dry foods in a covered container.
0.0
49.
No Documentation of Approved Training - No Credit Awarded
REPEAT. AT THE TIME OF INSPECTION THE DISHMACHINE WAS NOT PROVIDING A CHLORINE CONCENTRATION TO PROPERLY SANITIZE FOOD CONTACT SURFACES. MACHINE WAS REPAIRED DURING INSPECTION TO NOW PROVIDE 50 PPM - 100 PPMCHLORINE SANITIZER. THIS IS THE 4TH CONSECUTIVE INSPECTION IN WHICH THE SAME DISH MACHINE WAS FOUND NOT PROPERLY OPERATING.IF THIS MACHINEIS NOT CAPABLE OF PROPERLY OPERATING ON A RELIABLE BASIS, IT IS CONT.
BUCKET FOR SANITIZER WAS WEAK IN STRENGTH. MUST BE 200 PPM - 300 PPM QUAT AMMONIA. KEEP AVAILABLE AT ALL TIMES OF OPERATION AND USE ON ALL WORK SURFACES. DISHMACHINE IS NOT PROVIDING CHLORINE TO PROPERLY SANITIZE DISHES/FOOD CONTACT UTENSILS. REPEAT AREA WITH SANITIZER SOLUTIONS BEING WEAK OR VACANT! DISHMACHINE REPAIRED.
SANITIZER SOLUTION IN THE 3-COMPARTMENT SINK WAS TOO WEAK. KEEP AT 200PPM - 300 PPM QUAT AMMONIA. MAKE SURE ALL KNIVES AND UTENSILS ARE CLEAN IN STORAGE AND STORE IN A CLEAN LOCATION.
2.5
3.
WATER FROM THE FREEZER VENTILATION SYSTEM IS DRIPPING ON BOXES OF FOODBELOW AND FREEZING ON THEM. REPAIR DRIP. MOVE ALL FOOD FROM STORAGE BELOW UNTIL DRIP IS REPAIRED. COMPLY BY 11-1-07 FOR REVISIT. FOOD AND ICE IN THE CUSTOMER SELF SERVICE AREA MUST BE PRE PACKAGED OR PRE- PORTIONED & WRAPPED. ICE IN CUPS W/LID OR IN DISPENCER MACHINE.
SANITIZER SOLUTION IN THE BUCKET WAS WEAK OR VACANT. CHANGE OFTEN & USE TEST STRIPS TO ENSURE IT CAN STAY AT 200 PPM 300 PPM QUAT AMMONIA.THE DISHMACHINE WAS NOT PROPERLY SANITIZING, UNIT WAS REPAIRED TO NOW PROVIDE > 50 PPM CHLORINE. CHECK BEFORE USING EACH DAY TO ENSURE A CONCENTRATION OF 50 PPM - 100 PPM CHLORINE.
2.5
20.
THE ONLY HANDSINK IN THE KITCHEN HAS A VERY SLOW DRAIN THAT IS IN DANGER OF OVERFLOWING. REPAIR DRAIN IMMEDIATELY! MUST PROPERLY OPERATEFACILITY HAS DECIDED TO REPIPE DRAIN TO THE DISH MACHINE FLOOR DRAIN.
2.0
9.
EMPLOYEE HANDLED RAW CHICKEN W/GLOVES, CHANGED GLOVES AND RETURNED TO HANDLE COOKING FOODS. EACH TIME A RAW MEAT HAS BEEN HANDLED, GLOVES MUST BE CHANGED AND HANDS MUST BE WASHED.
CLEAN SIDES OF COOKING EQUIPMENT. REPAIR LINE ON FREEZER SO IT DOES NOT FORM ICE.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND RACKS AND EQUIPMENT.
0.5
3.
DO NOT THAW FOODS IN STANDING WATER. MUST BE THAWED IN COOLER, UNDER COLD RUNNING WATER, IN MICROWAVE OR PART OF COOKING PROCESS. DO NOT PREPARE OR SLICE COOKED MEATS AT RAW MEAT SINK.
HAM SANDWICHES SITTING OUT ON FOOD TRAY WERE AT 75 F, KEEP HELD AT 45FOR BELOW OR YOU CAN USE TIME IN LEU OF TEMPERATURE. DOCUMENT THE FOOD ITEM AND TIME TAKE OUT OF COOLER OR COOKER AND HOLD FOR FOUR HOURS FOREAT-IN ONLY AND TWO HOURS FOR TAKE OUT THEN THROW AWAY. FOODS TAKEN FROM COOLER WERE AROUND 90-102 F. WHEN FOOD HAS BEEN COOKED EARLIER INTHE DAY IT HAS TWO HOURS TO COOL TO 70 F, FOUR HOURS TO COOK TO 45 F.
KEEP SANITIZER PROPER BY MIXED AT ALL TIMES IN 3-COMP SINK AND BE SUREDISH MACHINE IS SANITIZING PROPERLY. MUST HAVE 200-300 PPM FOR QUATS AT 3 COMP AND 50 PPM FOR CHLORINE AT DISH MACHINE. DISH MACHINE WAS REPAIRED DURING INSPECTION. CLEAN SLICER. (REPEAT)
2.5
12.
KEEP CHLORINE TEST KIT AVAILABLE AT ALL TIMES.
1.5
17.
CLEAN GRILLS, FRIERS AND ON SIDES OF EQUIPMENT. CLEAN FANS, HOOD.
1.0
2.
MASHED POTATOES 125 F, BEANS 85 F, BEEF 80 F, RICE 75 F. ALL FOODS MUST MAINTAIN PROPER TEMPS. 140 F OR ABOVE FOR HOT AND 45 F OR BELOW FOR COLD.
2.5
5.
BE SURE TO CALIBRATE METAL STEM THERMOMETERS IN ICE WATER BATH REGULARLY SO THEY READ 32 F. (REPEAT)
KEEP SANITIZER PROPERLY MIXED AT ALL TIMES. MIX 50-100PPM FOR CHLORINEAND 200-300PPM FOR QUATS. DISHMACHINE WAS OUT OF SANITIZER AND 3 COMP SINK WAS MIXED TOO WEAK. SPRAY BOTTLE WAS MIXED GREATER THAN 200PPM. CLEAN PLATES THOROUGHLY.
2.5
28.
CLEAN FLOORS BEHIND ICE MACHINE. REPAIR HOLES IN WALLS UNDER DISH MACHINE. REPAIR CEILING IN DISH AREA.
0.5
5.
BE SURE TO CALIBRATE METAL STEM THERMOMETERS REGULARLY. CALIBRATE IN ICE WATER BATH SO IT READS 32F.
1.5
7.
ONCE OPENED, KEEP ALL DRY FOODS STORED IN SEALED OR COVERED CONTAINERS
KEEP SANITIZER PROPERLY MIXED AND AVAILABLE AT ALL TIMES. MIX CHLORINE50-100 PPM AND QUAT SANITIZER 200-300 PPM. DO NOT PUT OTHER CHEMICALS IN BOTTLES LABELED AS SANITIZER.
2.5
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED BEFORE STACKING. DO NOT STORE KNIVES IN WOOD BLOCK. CLEAN THE TRAYS THAT KNIVES ARE STOREDIN - NO UTENSIL STORAGE AT MEAT SINK.
DISH MACHINE NOT SANITIZING PROPERLY - CORRECTED AT INSPECTION; SANITIZER IN BUCKET TOO WEAK (50 PPM FOR CHLORINE); SANITIZER IN SPRAYBOTTLE TOO STRONG
