SLICE OF THE HILLZ

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing dishes, placing on clean dish shelf without sanitizing. Manager instructed employee on proper sanitization, set up 3 compartment sink for sanitizing, chlorine tested at 50ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce in container for "wonder bar" sauce dispenser held at 49F. Operator placed on ice. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple containers in reach in coolers and walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop feta cheese at salad cooler. Operator removed cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on condiment containers in dry storage. Operator moved jacket. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Perrier in reach in freezer. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator replaced solution, tested at 50ppm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from prep table in. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee put clothes in bucket. Corrected On-Site