ENTREE'S UNLIMITED

Sanitizer concentration in large sanitizer bucket, measured at 300PPM quaternary ammonium [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Buildup found on inside lip of ice machine.[CA] Maintain food contact surfaces clean and sanitized as required.

Food and debris buildup found under cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Open employee beverage in preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Opening in ceiling larger than 1/4" located at dish station. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Boxed food stored directly on the floor of dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Relocate dry foods to storage room with smooth and cleanable floor and place all food at least 6" off the floor.

Fryer partially located outside of ventilation. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Mechanical ventilation tuned off during cooking.[CA] Mechanical exhaust ventilation shall be on while cooking is taking place.