TEASPOON CAMPBELL

Chlorine in the sanitizer bucket at front line measured greater than 200 ppm. [CA]: Chlorine sanitizer level shall be maintained at 100 ppm.

Maximum water temperature at 3 comp sink measured at 111F. Maximum water temperature at front hand sink measured at 95F. [CA]: Provide hot water of at least 120F at all sinks except for hand wash sinks. Provide warm water of at least 100F at hand wash sinks.

Prep line unit #2 at front provided an ambient temperature for 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to cold hold PHFs properly.

In the prep line cooler at front, multiple Potentially Hazardous Food (PHFs) measured between 46F - 48F. Ambient temperature of unit measured at 60F. Per PIC, all PHFs in the unit were relocated from the 2 door reach in to the unit approximately less than 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to 2 door reach in to cool down.

1. Pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. *REPEAT VIOLATION* 2. Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

*REPEAT VIOLATION* Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* A food handler for an employee observed expired. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.