3-304.14; Core; Sanitizer rag bucket on line less at 150 ppm quat. Wet rags shall be stored in a sanitizer of appropriate concentration. Label for product used states 200 to 400 ppm quat.
0.5
42.
3-302.15; Core; Observed employee cutting basil from the original packaging. There is no labeling that it is prewashed. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Wash all produce before cutting.
0.5
43.
3-304.12; Core; Open employee can drink stored in metal pan with tongs in the top of the prep table. In use utensils shall be stored in a clean, dry location and protected from contamination. Store in a clean pan and the drink in a different approved location.
0.5
44.
4-903.11(A), (B) and (D); Core; Metal pans stacked together wet. Clean equipment shall be stored in a self draining position. Allow items to air dry prior to stacking.
0.0
56.
6-403.11; Core; Employee can drink open and stored in a pan in the top of the flip table. Employee drink in wait staff area next to food items. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee drinks in an area separate from food and food items.
0.0
56.
6-501.110; Core; Employee jacket stored on dry storage rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items separate from restaurant items.
