Observation: a)Meat was observed being thawed at the room temperature. b) Wiping clothes are not being stored in the sanitizer solution.
Corrective Action: a)All potentially hazardous foods must be thawed under refrigeration temperatures. b) Wiping clothes must be stored in an approved sanitizer solution.
Observation: Shelves in the dry storage area downstairs and in the main kitchen have a rough surface and the edges.
Corrective Action: All surfaces must be made of smooth, non-absorbent and easily cleanable material. Replace/refinish these shelves to make them easily cleanable and non absorbent and smooth.
Observation: Hand washing station does not have soap and paper towel.
Corrective Action: Provide soap and paper towel on the hand washing station.
Observation: Temperature logs are not up to date. Chlorine test strips and Quartz test strips are not available to test sanitizer concentrations.
Corrective Action: All temperature logs must be maintained regularly. Provide chlorine and Quartz test strips for measuring sanitizer concentration in the dishwasher and in the spray bottles and maintain daily logs for these concentrations.