Jugos

Ensure all the designated hand sinks are clearly identified as such " Hand Washing Only "

Clean all wooden shelves attached to the walls in the kitchen from alol visible soils

Set up properly -fill the WASH basin of the three bay sink to the appropriote height and use that as a measuring line for your sanitizer - fill spray bottles with this sanitizer and use to clean all the counters and food contact surfaces as discussed

Remove all the clutter and loose debris on the hide a way shelf to the left of the front couynter - clean and maintain with items affiliated for business with the facility

Keep all foods elevated off the floors during storage at least six inches

Ensure the PIC on site is familiar with food safety including the final cooking temoeratures of poutlry - sanitizer ppm - and general sanitation

Clean floors throughout the entire facility from all visible food spills stains and soils

Replace missing chlorine test strips

Several raw / seasoned chicken tenders are stored on half sheet pans and placed on the racks underneath the oven [ not being kept under refrigeration ] discontinue these practices and maintain at 41F and / or under while waiting to be cooked i[nternal temperature was over 52F ]

Clean all wooden shelving units throughout the entire facility - clean inside / outside of all equipment -- juice machiness and all table top equipment from visible soils

Remove the storage bowl and loose debris in the designated hand sinks - Maintain clean during sll hours of operation - maintain clutter free so staff can wash their hands properly- remove the broken automated soap dispensers mounter on the wall above the hand sinks where needed

Clean all wooden shelving units throughout the entire facility - clean inside / outside of all equipment -- juice machiness and all table top equipment from visible soils

Keep all foods elevated off the floors during storage at least six inches

Clean all wooden shelves attached to the walls in the kitchen from alol visible soils

Ensure all the designated hand sinks are clearly identified as such " Hand Washing Only "

Remove the storage bowl and loose debris in the designated hand sinks - Maintain clean during sll hours of operation - maintain clutter free so staff can wash their hands properly- remove the broken automated soap dispensers mounter on the wall above the hand sinks where needed

Clean floors throughout the entire facility from all visible food spills stains and soils

Several raw / seasoned chicken tenders are stored on half sheet pans and placed on the racks underneath the oven [ not being kept under refrigeration ] discontinue these practices and maintain at 41F and / or under while waiting to be cooked i[nternal temperature was over 52F ]

Remove all the clutter and loose debris on the hide a way shelf to the left of the front couynter - clean and maintain with items affiliated for business with the facility

Replace missing chlorine test strips

Set up properly -fill the WASH basin of the three bay sink to the appropriote height and use that as a measuring line for your sanitizer - fill spray bottles with this sanitizer and use to clean all the counters and food contact surfaces as discussed

Ensure the PIC on site is familiar with food safety including the final cooking temoeratures of poutlry - sanitizer ppm - and general sanitation