3-501.16(A)(1) ; Priority; Chicken was found being held at 96F on the back hot holding line. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Chicken was reheated to 165F during the inspection.
1.5
44.
4-903.11(A), (B) and (D); Core; Repeat; Observed clean containers being stacked closley together while wet. After being cleaned, equipment and utensils shall be stored in a self draining position that allows air drying.
1.0
47.
4-502.11(A) and (C); Core; Walk-in cooler light shield is broken/damaged and needs to be replaced. Handwashing sink caulk is splitting and sink is not fully attached to the wall. Equipment shall be maintained in a state of good repair. Repair items as needed.
0.0
55.
6-501.11; Core; Grout is missing in areas of the floor. Physical facilities shall be maintained in a state of good repair. Replace grouting for effective cleaning.
4-601.11 (A); Priority Foundation; Observed improvement in food contact cleanliness. However, observed one stack of metal pans stored as clean on drying racks with dried food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
44.
4-901.11; Core;Observed several lexan pans stacked high holding puddles of water. Clean equipment and utensils shall be stored as specified under of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Soiled Items placed in 3 comp sink.
0.5
49.
4-601.11(B) and (C); Core; Observed a buildup of debris on door handles, counters, reach in interior and exterior surfaces. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
4-601.11 (A); Priority Foundation; Observed several stack of Lexan pans, spatulas, ladles ect... with food residue present, while stored on drying racks.Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
44.
4-901.11; Core; Observed several lexan pans stacked high holding puddles of water. Clean equipment and utensils shall be stored as specified under of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
Soiled Items placed in 3 comp sink.
0.0
54.
5-501.115; Core;Observed trash around dumpster pad. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and maintained clean
0.0
55.
6-501.11; Core;Observed dish machine is not in working order. Observed 3 comp sink in use. Repair equipment.Physical facilities shall be maintained in good repair.
4-602.11; Core; Observed a buildup of black residue under ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. detail clean equipment.
1.5
16.
4-501.114; Priority; Observed dish machine not operating- EHS unable to test sanitizer residual. Observed 3 comp sink in use. Chlorine sanitizer shall register 50-200PPM. Repair equipment.
0.0
49.
4-601.11(B) and (C); Core; Observed a buildup on hot holding and reach in handles. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.
3-304.11; Priority; Observed RTE tortillas stored directly on top of it's zip lock packaging. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not stored exterior surfaces of packaging in contact with uncovered food- items removed.
0.0
16.
4-602.11; Core; Observed black residue inside plastic hose at victory wash station. Observed pink residue inside metal hose used for water at vegetable prep sink. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. detail clean equipment.
1.5
38.
6-501.111; Priority Foundation; Observed gnats active in facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control
1.0
44.
4-903.11(A), (B) and (D); Core; Observed several metal lexan pans stacked wet. Clean equipment and utensils shall be stored as specified under ΒΆ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-601.11 (A); Priority Foundation; Observed soiled knives on knife magnet, soiled cutting boards stored clean on drying racks , large white bins soiled stored on drying rack above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
1.5
44.
4-803.11; Core; Observed soiled dry wiping cloth on inside prep table drawer. Observed apron on the floor. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food , equipment, utensils, linens, and single service articles or single use articles.
0.0
54.
5-501.110; Core;Observed trash, and boxes overflowing on pavement outside surrounding trash cans. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Remove trash.
0.5
55.
6-501.12; Core; Observed food splash on walls and soiled floors. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
4-602.11; Core;Observed pink debris inside water metal nozzle above food prep sink. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold- detail clean machine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Observed pico, cut lettuce, shredded cheese, salsa, sour cream ect... holding above 41F- items discarded. Unit was not turned on this morining. TCS foods shall be held at 41F or below.Manager turned unit on. EHS will return to verify unit.
1.5
38.
6-501.111; Priority Foundation; Observed flies/ gnats active in facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices and
(D) Eliminating harborage conditions. If issue persists, Call pest control
1.0
49.
4-601.11(B) and (C); Core; Observed a buildup dried food debris on hot holding reach in, reach in cooler and shelving under tortilla/salad station on the line. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.Clean areas.
0.5
51.
5-205.15; Core; Observed pipe leak under handsink in backroom area. A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. Repair pluming leak.
0.0
54.
5-501.110; Core; Observed trash debris on pavement outside surrounding trash cans. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Remove trash.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Follow-Up: 10/01/2022
5-205.11; Priority Foundation; Handwashing sink near the 3-compartment sink had a container in it during start of inspection. A handwashing sink shall be maintained accessible at all times for employee use and may not be used for purposes other than handwashing. CDI: Container was removed.
1.0
44.
4-903.11(A), (B) and (D); Core; Some containers were wet stacked. Equipment and utensils shall be stored in a self-draining position that allows for air drying. Store containers to allow air drying.
0.0
General Comments
If you have any questions, please contact Jackson Schaub at 919-618-5644.
6-501.18; Core; Observed that lower part of the urinal had a yellow residue accumulation. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
0.5
55.
6-501.12; Core; Cleaning in the facility improved, however, floors under the equipment, especially in cook line area, need cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned area.
0.5
General Comments
No PIC signature due to COVID-19 precautions. Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
2-501.11; Priority Foundation; Establishment has a clean up kit but does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.
0.0
43.
3-304.12; Core; Found in-use tongs stored together with markers and timers. Food preparation and dispensing utensils shall be stored in a clean, protected location. CDI - tongs moved for rewashing in 3-comp sink.
0.5
47.
4-501.12; Core; Found two cutting boards that had deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CDI - PIC voluntarily discarded the boards.
0.5
49.
4-601.11(B) and (C); Core; Outside of soda machine, near nozzles and ice chute, has residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the area more frequently.
0.5
53.
6-501.18; Core; Observed that lower part of the urinal had a yellow residue accumulation. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean the urinal.
0.0
54.
5-501.115; Core; Observed trash (cups, papers, etc.) on the ground next to the dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the area next to the dumpster.
0.0
55.
6-501.12; Core; Vents covers in walk-in cooler have dust buildup. Floors under the equipment, especially in cook line area, need cleaning. Wall above the wash compartment of 3-comp sink has dark residue accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the above mentioned areas.
1.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources; No PIC signature due to COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No signature required due to COVID-19. Inspection led by Shannon Flynn. No PIC signature due COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. No PIC signature due COVID-19 precautions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. The inspection was done as a follow up of food borne illness complaint.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. Inspection Led BY: Rena Nicole Bailey
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
*Notice*Effective January 1, 2019, NC food code 3-501-16(A)(2)(b)(ii) requires that equipment be upgraded or replaced to maintain temperature of 41 degrees or less. Please plan accordingly.
Cheese Shredded yesterday stored in the walk-in cooler is 44'F on the top shelf underneath the light near the door. Pork stored well in the walk-in cooler, under the compressor is 37'F, 7 degrees different. Food should be maintained below 41'F.
Help us help you! Wake County is working to add several new educational signs to the materials given out during inspections. Help us by letting us know which ones would work best in your establishment. Please complete our Food Safety Signage survey at: http://www.surveymonkey.com/s/wakefoodsignage
Food debris and thick soap suds observed on numerous pans stored as clean. Wash, rinse, sanitize wares prior to storage. Employee observed to take towel from full sudsy rinse compartment and dip in sanitizing compartment, leaving soap suds in sanitizer. When set up for use, first compartment should contain soapy water. Second compartment should contain either clean water or be left empty for rinsing under running water. Third compartment should contain properly mixed sanitizer and be emptied, cleaned, and refilled when sanitizer levels drop below 200 ppm (may be 150 ppm depending on product) or when visibly soiled. CDI.
1.5
34.
Pans stacked while wet. Ensure that pans are fully air dried prior to storage. Trays stored on raw plywood shelf under cash register. Replace this shelf with a cleanable shelf.
0.5
40.
Interior of disused warmer observed to contain moldy food waste, several flies (no flies observed elsewhere in the establishment) and be not clean. Drawer frames, some high surfaces not clean. Maintain equipment clean. If equipment is permanently taken out of service, recommend that it be removed from establishment to decrease amount of cleaning that must be done and eliminate possible areas of pest harborage.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
Pans stacked while wet. Ensure that pans are fully air dried prior to storage.
0.5
40.
Reach in cooler handles, interiors of drawers, disused equipment not clean. Maintain non-food contact surfaces clean. If two pieces of equipment identified by person in charge as not being used have been permanently removed from service, recommend removing from establishment to decrease amount of cleaning that must be done and eliminate possible areas of pest harborage.
0.5
43.
No towels available at shared handwash sink between front prep line and grill area. Maintain all handwash sinks stocked with soap and paper towels.
1.0
44.
Recycling dumpster (also currently used for trash, see below) missing side door. Maintain trash and recycling bins in good repair and keep closed.
0.5
45.
Floors not clean at ice machine and water heater area. Floors not clean surrounding floor sink under drink station. Maintain floors, walls, ceilings clean.
0.5
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Trash dumpster has been temporarily removed from establishment due to accident. Trash currently being deposited into recycling dumpster. Person in charge states that waste hauler is aware of this situation. While NC .2600 Rules do not require separation of recycling, ABC rules or local ordinance may. Strongly recommend that establishment re-install separate trash dumpster (in good repair, with tight fitting lid) immediately.
Greasy residue observed on pans stored above three compartment sink. Wash, rinse, sanitize wares prior to storage. Please note: this is a repeat violation over several inspections and is being assessed at full credit. Strongly recommend that establishment focus on eliminating violations involving improperly washed wares to prevent loss of full credit on future inspections.
3.0
34.
Pans stacked while wet. Ensure that pans are fully air dried prior to storage. Shelving and bin used for storage of utensils/wares not clean. Store utensils on clean, cleanable surface.
0.5
35.
Cups at the cash register were not protected from possible contamination. To protect cups, provide a dispenser or leave plastic sleeves on the cups.
0.5
40.
Clean undersides of soda machine heads.
0.0
45.
Floors not clean at ice machine and water heater area. Maintain floors, walls, ceilings clean.
0.5
47.
Small number of cardboard boxes on ground at shared dumpster area. Reminder: any establishment that shares a dumpster area is responsible for condition of area.
0.0
49.
No documentation of approved training - no credit awarded. Servsafe class attendance can result in bonus points on future inspections. Class shall be at least 12 hours and classroom based. Have original certificate available for inspection along with documentation of approved number of classroom hours. Classes available from Wake County, local community colleges, food suppliers, food safety consultants, and other organizations. Information on upcoming classes can be found at www.wakegov.com/food or www.servsafe.com .
0.0
General Comments
Steak on prep line observed at temperature greater than 135 degrees F but observed to have some pink in center. Please note that if steak is needle tenderized it must be cooked to at least 155 degrees F. Cooking of this product not observed. Wake County records indicate that this establishment is owned by Chipotle Mexican Grill, Inc. This is in conflict with permits held by this establishment with other agencies. The permits held by other agencies indicate that the owning corporation is Chipotle Mexican Grill of Colorado LLC. It is very important that permit records are correct. Please provide written documentation stating whether there was a transfer of ownership at some point between these two corporations, or indicate which corporation has owned this location for the duration of the existing permit. Please provide this documentation to James Smith at jamesrsmith@wakegov.com or fax to 919-743-4772 within 30 days. Thank you.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Dirty cutting boards were stored with clean cutting boards on the air drying rack. Cutting boards had greasy orange build up. It was easily removed with a green scrub pad. Clean chopper accesories. Observed build up on chopper chute.
3.0
16.
Chicken was 117F-136F and beef was 107F-121F on the steam table. Keep all potentially hazardous hot foods 135F or above.
4.0
35.
Cups at the cash register were not protected from possible contamination. To protect cups, provide a dispenser, relocate the cups under the counter, or leave plastic sleeves on the cups.
0.5
40.
Clean all shelving in the walk in cooler. Observed debris build up on shelving.
0.5
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Numerous diry utensils were stored with clean utensils. Clean and sanitize drink nozzles.
3.0
13.
Chicken must be cooked to an internal temperature of at least 165F. Chicken pulled from the grill ranged from 157F-170F. Employee placed chicken back on the grill and cooked chicken until it was 165F.
2.0
16.
Chicken was 117F-140F and beef was 107F-145F on the steam table. Keep all potentially hazardous hot foods 135F or above.
4.0
34.
Allow all utensils to air dry. Observed wet stacked pans above the 3 compartment sink.
0.5
39.
Do not use cups as scoops.
0.5
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. Numerous spoons with green spice being stored as clean in the prep area.
3.0
16.
Pinto beans on the steam table were 120F. Keep all potentially hazardous hot foods 135F or above.
2.0
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. 1 dirty cutting board was stored with other clean cutting boards. To determine if the cutting board was stained, it was scrubbed with a green scrub pad and it was determined that it was dirty and not stained.
3.0
35.
Invert all single service trays to prevent contamination.
0.0
36.
Replace broken gaskets on the make table in front of store.
0.5
49.
No documentation of approved training - no credit awarded.
Keep all foods covered in walk in cooler to prevent contamination. Observed pans of cut peppers and onions on second shelf of rack uncovered in the walk in cooler.
1.5
11.
Properly wash, rinse, then sanitize all utensils before storing them as clean. 2 dirty cutting boards were stored with other clean cutting boards and dirty knives were stored with clean knives on magnetic knife strips.
3.0
34.
Allow all utensils to air dry. Do not put cutting boards on multi-use towels in prep areas. Observed cutting board being stored on a dirty multi-use towel in prep area to prevent the cutting board from slipping.
0.5
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. 5 dirty cutting boards were stored with other clean cutting boards and storage bin with clean utensils had numerous dirty utensils mixed in.
3.0
16.
Keep all potentially hazardous hot foods 135F or above. Cubed chicken 117F-120F, cubed beef 117F-121F, and beans 130F-135F.
2.0
40.
Clean all shelving in walk in cooler. Observed debris build up on shelving.
0.0
49.
No documentation of approved training - no credit awarded.
Properly wash, rinse, then sanitize all utensils before storing them as clean. 5 Dirty cutting boards were stored with other clean utensils. Sanitizer must be between 200ppm-400ppm(quat).
1.5
21.
Hot water must be at least 30F. Hot water was 117 during inspection.
Multi-use food container were stacked withing each other prior to air drying. Salad spinner with water pooled on interior had a tight lid on it. Once multi-use food container are wash/rinsed/sanitized, they must be stored in manner that facilitates rapid air drying. Once the containers are dry, they can be stacked within each other or covered with lids.
1.5
General Comments
Need to remove food debris/spills from ground surrounding dumpsters.
Food oils and/or food debris left on surfaces of food contact utensils and salad spinner , after wash/sanitize steps. Ice dispensor chute (at customer self service drink machine) needed cleaning to remove slime mold.
2.5
15.
Majority of multi-use food containers were stacked within each other prior to air drying. Salad spinner had wet interior and was tightly covered with lid. Clean multi-use utensils were stored in large bowl that had pooled water and food debris in it.
Raw meat thawing improperly in prep sink. Package of meat needed to be submerged in container with water (70F or less) slowly flowing over edges of container.
2.5
10.
Employees preparing food must wear hair effective restraint (cap, net, or wrap-around visor).
0.5
15.
Salad spinner with wet interior had a lid on top, preventing proper air drying. Clean utensils were stored in containers that had pooled water on interiors.
1.5
General Comments
Need to tighten gasket to door on under counter raw meat refrigerator, so that door closes tightly.
Food debris left on surfaces of food storage containers, after washing/sanitizing steps. Quaternary Ammonia sanitizer in 5 gallon buckets was not strong enough to register on test kit, needs to be 200-300ppm.
2.5
15.
Multi-use food storage containers were stacked within each other prior to air-drying. Set-up these containers in manner that allows air flow into interior, enabling container to dry before stacking inside each other.
1.5
General Comments
Need a new Quat. Ammonia sanitizer test kit, current kit is wet and not effective. Provide a sneeze guard or hinged lids to protect lemon/lime wedges from direct line of customers' mouth.
