Lack of/Improper Handwashing/Handwashing Sup.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
1) Elevate the cooler up on either 6" round metal legs, 4" heavy duty caster wheels, or a dunnage rack to allow thorough and easy cleaning beneath it.
2) Maintain all equipment, utensils and facilities clean, fully operative and in good repair.
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Thoroughly clean and maintain the floors (including the floor sinks and drains), walls, and ceilings in a clean and sanitary manner.
Location: floor under dry storage shelving units
Improper Holding Temperatures of PHF
Potentially hazardous foods were measured at the following temperatures:
sliced tomatoes (44F), milk (44F)- Traulson 2-door refrigerator
Maintain the temperatures of potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit.
Inappropriate Sanitizer Level/ Lack of Test Strips
Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.