Observation: Two open bags of flour were observed behind the pizza oven, one being stored directly on the ground, the other stacked on top of unopened flour bags.
Corrective Action: Once a product is opened, it must be transferred into pest proof containors to protect it from contamination. All food products should be stored a minimum of six inches off the ground to protect it from contamination and facilitate easy cleaning of the estalbishment.
Observation: Quats sanitizer in the spray bottle was measured at > 400 ppm.
Corrective Action: Dilute Quats sanitizer to 200 ppm. Ensure staff are reading and following manufacturers directions on dilution of sanitizer, as too concentrated of a solution can lead to chemical intoxication if consumed. Recommend purchasing Quats test strips to verify the concentration is correct.
Observation: Staff on duty explained the 2 compartment sink dishwashing method as follows: wash dishes with soap in the first compartment, rinse and air dry. Signage will be provided to post at the dish pit for staff use and reference.
Corrective Action: Ensure staff are educated about proper dishwashing procedures for a two compartment sink, a sanitizing step is mandatory for a food service establishment. Proper procedures are as follows: Scrape food debris Compartment 1: wash and rinse dishes with detergent and warm water 45 degrees C Compartment 2: sanitize dishes with warm water at 45C and 200 ppm chlorine (approximately 1 tbsp per gallon of water) Allow dishes to air dry.