PATTY MACS

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line at stove- observed squeeze bottles of water and oil with no labeling.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line oven door- observed tongs hanging on oven door handles.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed concentration at 0ppm. Also observed sanitizer pump not operational. Establishment using 3 compartment sink. Reviewed manual ware washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, butter (77°F - Cold Holding). Butter was sitting out under now temperature control. Recommended TPHC. Operator moved butter back to refrigeration. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a a spray bottle of cleaner hanging from the edge of the sink. Item moved to proper storage. Corrected On-Site

Intermediate - No soap provided at handwash sink at the front counter. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with red liquid not labeled. Operator added label. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator corrected sink by adding rinse step. Corrected On-Site