Test kit provided and used to measure sanitizing solution concentration Observation: No test strips to check sanitizer - REPEAT VIOLATION.
Handwashing signage Observation: No handwash signs at Handsink behind the Bar or in the Kitchen - left signs.
Service sink required Observation: No mop sink.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Missing thermometer in refrigerator in the Kitchen.
Using a handwashing sink- operation and maintenance Observation: Sanitizer bucket in the Handwash sink - Handsink is restricted to handwashing only - REPEAT VIOLATION.
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