INN AT SARATOGA

In the kitchen area, at the 2 door prep unit, measured cut tomato at 48F and prosciutto at 56F. Per operator, tomato stored since 9:00am, and prosciutto stored from the previous day. [COS] Operator discarded cut tomato and prosciutto.

Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

In the kitchen area, at the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer from the warewash machines are maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.