CHUCK E CHEESE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -tested 2x, 0ppm, operator installed new sanitizer, retested 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut romaine lettuce 39-55F, per operator stored on insufficient ice bath at salad bar less than 2 hours, operator relocated to walk-in to rapidly cool -kitchen reach-in cooler: string cheese 42-46F in kitchen reach-in cooler, operator relocated to walk-in to rapidly cool Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack in walk-in cooler, operator separated Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of ice machine, operator removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, operator installed new sanitizer, retested 200ppm Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -square containers on dish drying racks

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket stored on top of reach-in cooler, operator removed Corrected On-Site