DOUBLE L LOG CABIN GRILL

Observed multiple food items including raw animal products and non-perishable foods stored directly on the floor of the freezer. Single-use utensils and other dry storage items were stored directly on the floor. Ensure that all food items including items stored in dry storage areas are at least 6 inches above the floor.

Observed dish machine not producing any sanitizer. COS employee swapped out and adjusted sanitizer container then primed machine multiple times. After multiple cycles the machine began producing sanitizer at 50ppm-100ppm. Check sanitizer levels with test strips at beginning of workday and multiple times throughout shift.

Observed dish machine not producing any sanitizer. COS employee swapped out and adjusted sanitizer container then primed machine multiple times. After multiple cycles the machine began producing sanitizer at 50ppm-100ppm. Check sanitizer levels with test strips at beginning of workday and multiple times throughout shift.

Wooden shelving units were in the WI cooler. Food service equipment must be durable, corrosion-resistant, and non-absorbent. Shelving units should also facilitate air transfer.

Wooden shelving units were in the WI cooler. Food service equipment must be durable, corrosion-resistant, and non-absorbent. Shelving units should also facilitate air transfer.

Wooden shelving units were in the WI cooler. Food service equipment must be durable, corrosion-resistant, and non-absorbent. Shelving units should also facilitate air transfer.

Observed food on salad bar held at 47-50F (on bar less than 30 minutes). Cool room temp foods to 41F or below before placing on bar. COS- foods replaced with 41F product.