COSTCO #423 DELI

Observed wet trays stacked on top of each other after being sanitized. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

In the meat department area, measured the maximum water temperature of the handwash sink at 72F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

There was no functional thermometer on the one of the rotisserie chicken storage case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration and hot-holding units.

There was a very low sanitizer concentration on the manual three-compartment warewashing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.