2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority; Buckets of sanitizer made was too weak to change the color of the test strips of the inspector and the facility. Sanitizer was remade using bleach from a gallon container.
4-601.11 (A); Priority Foundation; Keep clean end of utensil sink drainboard cleaned/sanitized and free of all food debris. Make sure to use proper wash, rinse, and sanitize order at the utensil sink. Sanitizer should not be in the middle compartment of the sink. Manager education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Drawer on drawer unit was left open too long and some meat inside read 46F. Other product read 41F. Keep doors closed on cooler as much as possible to maintain proper temps. All cold hold potentially hazardous foods must maintain 41F or below! Manager education and product is to be used in the next 1-2hrs CDI
1.5
40.
2-402.11; Core; All employee who wash utensils or prepare food must wear effective hair restraints.
