SALT & STRAW

At the warewash machine, measured chlorine sanitizer at 0 PPM. Operator attempted to prime sanitizer with no output. Warewash machine was not in use during time of inspection. [CA] Ensure chlorine sanitizer at the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

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

At the 3 compartment sink, measured hot water at 110F. [CA] Ensure hot water at all 3 compartment sinks, prep sinks, and mop sinks are provided at 120F.

Food safety manager's certificate was unavailable. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility. Newly hired employees shall receive a food safety manager's certificate within 60 days.

In the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure all food contact surfaces are cleaned and sanitized with applicable sanitizer such as 50 PPM chlorine sanitizer in a warewash machine. Sanitizer shall be measured using sanitizer test strips for proper concentration.