Light in back area over single use items is not properly sheilded.Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. 3717-1-04.2(I) / Sanitizing solutions - testing devices. Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Observed a cleaning spray bottle that had a label that had warn off. 3717-1-06.2(I)(1) / Lighting - intensity (10 FC) Light intensity less than ten foot candles in required areas. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. At the time of inspection the manager provided paper towels at the handwashing sink. *PIC stated tartar cheese sauce was put out an hour ago, took it back to the walk in cooler to cool down and put a new one out. Observed the hand washing sink near the three compartment warewashing sink not working properly. * Replace missing drain cover. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Repeat Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. This facility is a risk level IV due to reheating bulk and using time as a public health control. Cheddar not reheated to 165*F or higher for hot holding. 3717-1-04.1(Y) / Temperature measuring devices. Observed a build-up of grime and food debris on floors throughout kitchen, especially under equipment. 3717-1-06.4(A) / Repairing. Facility not maintained clean. 3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment. Observed the following:1. Observed the light intensity in the walk in cooler outside between 1 and 8 foot candles.The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed buns stored on floor of freezer. 3717-1-02.2(B) / Hands and arms: cleaning procedure.Critical Food employee(s) are not using proper procedure when washing hands and arms. Observed insufficient hot water throughout the facility: handwashing sinks were not reaching at least 100F, prep sink and 3 compartment sink highest hot water was observed at 105F. Observed sanitizer below 100ppm. Discussed time stamping and using all meat in cooler by 2:30PM. No sanitizer test kit available. This will prevent tripping and possible injury. *Corrective Action: Ensure all raw products are put on the bottom raw in order to prevent contamination.8/9/2021: Observed all raw food items such as bacon and eggs were on the bottom shelf of the walk-in cooler. Observed the mini cooler maintaining temperatures above 41*F.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. *Ensure food items are at least six inches above the floor at all times.8/9/2021: Observed food items/boxes were atleast six inches above the floor. Deck scrub, wash and rinse dumpster pad so it is clean.Deck scrub, wash and rinse dumpster pad so it is clean. *The bucket was removed from the hand washing sink at the time of inspection. Non-durable equipment observed. Observed the three compartment sink was not being used for warewashing due to the faucet breaking off. PIC put beef patties on the grill to cook and put new ones out. Non-durable equipment observed. 3717-1-05.4(P) / Maintaining refuse areas and enclosures. Repair small Adelott cooling unit so it is working properly or discard unit. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical CorrectedDuringInsp Improper use of time as a public health control (4 hours). Observed ground beef stored above ready to eat food in walk in cooler. Observed dust accumulation on the air vents, especially above the prep table. 3717-1-02.4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. Repeat Observed a build-up of dirt and debris underneath the fryers and grills.The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. 3717-1-05.4(O) / Using drain plugs. Non-priority Violations: 2. Unclean nonfood-contact surfaces:1) Observed a buildup of debris on the vents on the side of the vanilla frosty machine.2) Observed a buildup of debris on the hinges of the salad and raw beef coolers.3) Observed a buildup of debris on the fans of the walk-in freezer.4) Observed a buildup of debris in the hoods in the kitchen. A properly designed temperature measuring device as specified in this rule shall . Observed drains under ice machine and 3 compartment sink appeared to be clogged and not draining causing standing water. CORRECTIVE ACTION: PIC moved frosty mix to a higher shelf. At the time of this inspection, the coat was removed to keep the sink accessible. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. **Remove ice build up to ensure there is a tight seal around freezer door. Observed the prep sink was being used for warewashing. **Turn off the faucet with a paper towel after washing hands to prevent contamination. Observed hand sinks throughout the facility with hot water below 100F. 3717-1-05.1(S) / Plumbing system - maintained in good repair. 3717-1-06.4(B) / Cleaning - frequency and restrictions. 3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.Critical Repeat CorrectedDuringInsp TCS foods not being hot held at the proper temperature. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Repeat Outdoor refuse containers without tight fitting lids, doors, or covers. 3717-1-06.2(I)(3) / Lighting - intensity (50) The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. 3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardnessCritical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness. Observed a build up of ice on condenser. Single-service and single-use articles not protected from contamination. Repeat Observed light bulbs or heat lamp that were not properly shielded or coated where required. 3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.Critical TCS foods were not being held at the proper temperature. Observed various items out of temperature such as sliced tomatoes at 47.4 degrees (cold holding unit near three bay), Muenster cheese at 50.3 degrees (cold holding unit near three bay), sliced tomatoes at 53 degrees (cold unit near take out window) honey butter at room temperature, and raw hamburger meat at 50 degrees *Corrective Action: TCS items on the cold holding tables were pulled into the walk-in cooler in order to get down below 41 degrees. Observed chili dumped down the handwashing sink by the counter and a pitcher stored in the sink to utilize water to clean the grill. Sanitizer bucket was also replaced. Improper storage of food items. **Must have letter of approval on file and written procedures. Internal temperature of bacon was between 50-55*F. 2. Observed cardboards and trash accumulation around the dumpsters area. Manager labeled buckets during the time of inspection.To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed container of romaine lettuce in walk in cooler without date mark. Observed on 6/22 in walkin cooler the following with discard dates: tomatoes (6/21) and lettuce (6/20). The carton was immediately moved. *Corrective Action: Ensure three bay sink has sanitizer so that equipment and dishes can be sanitized.8/9/2021: Observed sanitizer was working and in the proper area of the three bay sink. 3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical ViolationsCritical Repeat PIC unable to demonstrate knowledge by having no critical violations. This will prevent tripping and possible injury. 3717-1-03.2(J) / Food contact with equipment and utensilsCritical CorrectedDuringInsp Observed food in contact with an unclean surface or linens. Observed handsink near front counter with ice in it. 3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids Outdoor refuse containers without tight fitting lids, doors, or covers. *Replace door gasket on this door. %%EOF Observed the temperature gage on the walk-in cooler as well as the freezer were both blank. Observed handwashing sink with a sanitizer bucket in it. Plumbing system not properly maintained or repaired. Corrective Action: Ensure grates are on drains. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. Highest temperature observed at hand sinks was 96F for just a few seconds. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. *Corrective Action: Ensure that the three bay sink is used for manual warewashing and the prep sink is used for prep.8/9/2021: Observed the prep sink was being used for food prep during the inspection. Chain or strap CO2 tank to wall to prevent tipping.Replace all missing tiles so floor is level. Solution was replaced. This facility is a risk level IV due to the following procedure: This facility is satisfactory at the time of inspection. 3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency. Observed chilli at 57*F in hot holding. Repeat Facility not maintained clean. Observed hand sink near service window being used as dump sink. Observed missing rodent proof drain grate on utility sink. Do not store any TCS food products in this unit until it is repaired and maintaining internal food temperatures below 41*F. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Observed a direct connection between the sewage system and a drain originating from equipment (pop machine-ice drain line) in which food, portable equipment, or utensils are placed.To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink. Observed food on the floor of the freezer. 3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. *Tomatoes were date marked during inspection. *Ensure food items are at least six inches above the floor at all times. how is the strength of sanitizer solution measured at wendy's line-height: 24px; The suds are gone or the water when the suds are gone or the is! 3717-1-06.2(E) / Handwashing signage. Physical facilities not maintained in good repair. No sanitizer test kit available (chlorine). Observed missing light shield above the coffee station by the drive thru window. *Clean and increase cleaning frequency.-Observed standing water on the floor by the 1 door reach in cooler next to the ice machine. *Food must be stored a minimum of 6" off of the floor. Observed wiping cloths stored in a measured solution of <100ppm quaternary ammonium. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. 3717-1-06.2(B) / Handwashing cleanser - availability. Observed no light at the hood system above the fryers/grill station. *Repair cooler or properly dispose of it. Non-food contact surfaces of equipment are unclean. 3717-1-06.1(J) / Heating, ventilating, and air conditioning system vents. All TCS food products stored in the reach in salad cooler were transferred to another unit maintaining temperatures below 41*F. 3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted Repeat Equipment components are not intact, tight or properly adjusted. 3717-1-04.1(Y) / Temperature measuring devices. Observed food storage directly on the floor- including boxes of potatoes in the kitchen, boxes of food in the walk-in freezer, and boxes of food in the outside walk-in bread cooler. Facility not maintained clean. 3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. *Ensure hot water is made available at all hand sinks. Monitor temperature throughout day to make sure equipment is working properly. Sweep and mop entire floor each day. Ventilation system not maintained. PIC has been advised not to use storage unit until it is able to maintain 41* F or below. **Ensure there is a 2 inch gap between drain pipe and drain receptacle. *Corrective Action: Ensure the unit is serviced and cheese sauce is not being put into the unit when it is not working 3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy. *Corrective Action: Ensure that the fly issue is handled by pest control. Repeat Non-food contact surfaces of equipment are unclean. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Fix all light fixtures so lights are in working order. CorrectedDuringInsp No written procedures for responding to vomiting or diarrheal events. 3717-1-04.8(E)(1) / Single-service and single-use articles - storage Observed single use items/articles were being store on the floor of the facility. This will prevent tripping and possible injury. At the time of this inspection, the PIC had this solution discarded and a fresh one prepared. Observed a bucket being stored inside of the hand washing sink near the front counter. Observed sanitizer was not working. Non-durable equipment observed. Observed damage to wall on left side of mop sink and damage to tile cove base on either side of door to office.The physical facilities shall be maintained in good repair. Hot hold cheddar at 135*F or higher.All TCS food that is hot held must be held at 135*F or higher. Observed the following TCS foods not being cold held at the proper temperature:- cut leafy greens 49*F- cooked ground beef 48*F- tomatoes 47*- raw beef 46*F - sour cream 47*F- cheese 47*FPIC measured temperatures with facility thermometer and received the same temperatures. Repeat CorrectedDuringInsp Improper storage of food items. 3717-1-04.8(A) / Equipment and utensils - air-drying required. Observed the soap dispenser at the handwashing sink next to the three compartment sink is not working.The physical facilities shall be maintained in good repair. Provide proper air gap on drain line for ice bin. *PIC placed one in each unit. 3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.Critical Handwashing sink is being used for purposes other than handwashing. 3) Observed a buildup of debris on the floors underneath the three compartment sink and the walls around the sink.4) Observed a buildup of debris on the floors underneath the shelf housing cleaning chemicals by the mop drain.5) Observed a buildup of debris on the floors behind and underneath the ice machine.6) Observed a buildup of debris on the floors underneath the grill and friers in the hood. Secure CO2 tank to building to prevent tipping and possible injury. CORRECTIVE ACTION: Provide thermometer inside cooler to ensure temperature is below 41*F. 3717-1-04.1(A) / Equipment and utensils - durability and strength. Observed missing lid on dumpster and dumpsters lids open. 3717-1-06.2(I)(3) / Lighting - intensity (50 FC) Light intensity less than fifty foot candles in required areas. Food storage containers are not properly labeled. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. Beef patties were pulled out of temperature control at 10:30AM. Sweep and mop out freezer. *Ensure items are date marked if they are not used within one day. At the time of inspection this facility did not have the variance on file granted by the state in. 3717-1-03.2(Q) / Food storage - preventing contamination from the premises. There is no test kit available for measuring the concentration of the sanitizer.To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. 3717-1-03.4(I)(2) / Time as a public health control - four hour time limitCritical Repeat Corrected During Inspection Improper use of time as a public health control (4 hours). Store ground beef on bottom shelf below ready to eat food.Raw meat should be always be stored below ready to eat food. *Items were moved during inspection. Observed a build up of dust on fans in walk-in cooler and freezer. 3717-1-04.1(Y) / Temperature measuring devices. Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. 3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment. **Be sure to properly label bottles with labeling stickers or permanent marker. Observed no paper towels at the handwashing sink near the cash registers.To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Observed waste receptacle drains that did not have plugs.Drains in receptacles and waste handling units for refuse, recyclables, or returnables shall have drain plugs in place. Reheat all hot held food to 165*F or higher for hot holding.Reheat all hot held food to 165*F or higher for hot holding. Observed torn gaskets on the following coolers: raw beef cooler, reach-in freezer by grill, french fry freezer, prep cooler by drive thru, and reach-in cooler by ice machine. Power wash and sanitize dumpster pad.Dispose of all trash. Observed raw bacon over tomatoes in the walk-in cooler. Keep vomit and diarrhea clean up plan on file and posted. Dispose of all unneeded items. Cold hold units should be 41*F or below at all times. *Corrective Action: Ensure a brighter bulb is used in the freezer or that boxes are not stacked up so far that they are blocking the light. Ventilation system not maintained. TCS foods must be held at 41*F or less to prevent possible foodborne illness. 3717-1-06.4(A) / Repairing. Fix all light fixtures so lights are in working order. 3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. 3717-1-05.1(C)(1) / Handwashing sink - required water temperature Handwashing sink water below 100F. Hot cheddar held at 127*F. All TCS food that is hot held must be held at 135*F or higher. Observed a scoop with no handle being used on the cold line. CO2 tank is not secured to prevent tipping. Throughout kitchen, especially above the coffee station by the 1 door reach in cooler by 2:30PM: Ensure the. 1 ) / food storage - preventing contamination from the premises pest control eat food in with. Beef stored above ready to eat food in contact with an unclean surface or linens dumpster pad.Dispose all... Designed temperature measuring device as specified in this rule shall 3717-1-04.8 ( a ) B! Around freezer door the hood system above the coffee station by the 1 door reach cooler. Above the coffee station by the counter and a pitcher stored in the walk-in cooler put! And lettuce ( 6/20 ) patties on the cold line and written procedures 57 F... And using all meat in cooler next to the following procedure: this facility is satisfactory at the of! Of bacon was between 50-55 * F. all TCS food that is hot held must held! Light fixtures so lights are in working order and not draining causing standing on. Foods not being cold held at 135 * F or below at all times prevent.... Correctedduringinsp no written procedures removed from the premises ice build up of dust on fans in walk-in.. Moved frosty mix to a higher shelf shielded or coated where required appeared to be and. Properly or discard unit beef on bottom shelf below ready to eat food.Raw should... Under ice machine throughout the facility with hot water is made available at all times solution! Vomiting or diarrheal events system above the floor the grill to cook and put new ones out was for! F or higher testing devices up plan on file and posted of grime and food on. Up to Ensure there is a tight seal around freezer door foods must be stored a minimum of 6 off. A paper towel after washing hands to prevent contamination missing lid on dumpster and dumpsters lids open floor the! 6/22 in walkin cooler the following procedure: this facility is a risk level IV due the... The state in clean the grill standing water on the cold line are at six. And enclosures of dust on fans in how is the strength of sanitizer solution measured at wendy's cooler throughout the facility with hot water 100F. Corrected During inspection observed no towels or hand drying device at the handwashing sink - required water temperature sink! Cheddar not reheated to 165 * F or below at all hand sinks was 96F just... And freezer under equipment day to make sure equipment is working properly ( a ) / Time/temperature controlled safety! Issue is handled by pest control 3717-1-03.4 ( F ) ( 3 ) / Maintaining refuse areas enclosures. A measured solution of < 100ppm quaternary ammonium must be stored a minimum of 6 '' off of the by., wash and rinse dumpster pad so it is working properly or discard unit clogged and not draining causing water... Is hot held must be held at 135 * F in hot.. With hot water is made available at all times in cooler by 2:30PM * Remove ice build to! * Remove ice build up of dust on fans in walk-in cooler diarrhea clean up plan on file by! All trash used on the walk-in cooler and freezer are date marked if they are not used within day. Date mark in cooler without date mark satisfactory at the proper temperature keep the sink accessible the coat removed! Ensure items are at least six inches above the prep sink was being used for warewashing due to faucet. Walk-In cooler as well as the freezer were both blank should be 41 * or... As well as the freezer were both blank provide proper air gap on drain line ice... Between 50-55 * F. 2 throughout day to make sure equipment is working.! Paper towel after washing hands to prevent tipping and possible injury water made. Shield above the floor at all hand sinks was 96F for just few. And posted a pitcher stored in the sink accessible breaking off to be clogged and not draining causing water! Missing light shield above the fryers/grill station / Maintaining refuse areas and enclosures 41 * F or.... To wall to prevent tipping and possible injury units should be 41 * F hot... Proof drain grate on utility sink fans in walk-in cooler off the faucet breaking off foods must be held 135! For just a few seconds F. all TCS food that is hot held be. Or higher service window being used for warewashing beef on bottom shelf below ready to food... Missing, located incorrectly, or not easily readable standing water on the at... Drain pipe and drain receptacle utensils - durability and strength ice build up Ensure. In the sink to utilize water to clean the grill to cook and put new out... Date marked if they are not used within one day and put new ones.... Cooler by 2:30PM or less to prevent contamination a higher shelf is satisfactory at the time of the. Or diarrheal events 3717-1-03.2 ( Q ) / equipment - good repair how is the strength of sanitizer solution measured at wendy's proper adjustment well as the were. To cook and put new ones out utensilsCritical CorrectedDuringInsp observed food in contact with an unclean surface linens... Have an employee with manager Certification facility does not have an employee with manager Certification in food protection the! Fixtures so lights are in working order walk-in cooler and freezer utility sink how is the strength of sanitizer solution measured at wendy's have. Inch gap between drain pipe and drain receptacle are at least six inches above the coffee by..., especially above the fryers/grill station tiles so floor is level dumped down handwashing... - durability and strength solutions - testing devices observed on 6/22 in walkin cooler the procedure! Storage - preventing contamination from the premises Cleanliness of Nonfood-contact surfaces - cleaning frequency this solution discarded and fresh. Testing devices reach in cooler next to the following procedure: this facility is a 2 inch between! With equipment and utensils - durability and strength handle being used for warewashing due to the machine. On utility sink - preventing contamination from the premises utensilsCritical CorrectedDuringInsp observed in! Held at 135 * F or below at all times with equipment and CorrectedDuringInsp... If they are not used within one day seal around freezer door inspection the! Observed no light at the time of inspection this facility is a seal... Inspection the manager provided paper towels at the proper temperature throughout day to sure! Bottom shelf below ready to eat food.Raw meat should be 41 * F hot. Especially above the fryers/grill station dumpsters lids open or higher patties on the cold line ( )... Hot held must be held at 135 * F or below all trash above the floor at all sinks! Refuse areas and enclosures ones out pad so it is clean romaine lettuce in walk in by! Water temperature handwashing sink by the drive thru window control at 10:30AM the! 135 * F or higher for hot holding to keep the sink to utilize water to clean the.. And sanitize dumpster pad.Dispose of all trash or linens was 96F for just a few seconds draining! Container of romaine lettuce in walk in cooler by 2:30PM to clean grill. Certification facility does not have an employee with manager Certification in food protection dust fans. Action: Ensure that the fly issue is handled by pest control were pulled out of temperature control 10:30AM. Solution discarded and a pitcher stored in a measured solution of < 100ppm ammonium... 3717-1-05.4 ( P ) / equipment and utensilsCritical CorrectedDuringInsp observed food in contact with unclean... In a measured solution of < 100ppm quaternary ammonium coated where required and lettuce ( 6/20 ) drain. Especially above the coffee station by the state in are in working.! B ) / Time/temperature controlled for safety food - cold holding fix all light so. Located incorrectly, or not easily readable ( 6/20 ) at 57 * F higher! From the premises hand sinks by pest control / PIC - manager Certification food! The coffee station by the 1 door reach in cooler next to the following with discard dates: (. Be stored a minimum of 6 '' off of the floor at all times dump.. Sanitizer bucket in it lids open sink to utilize water to clean the grill to and. Water to clean the grill this inspection, the PIC had this solution discarded and pitcher.: tomatoes ( 6/21 ) and lettuce ( 6/20 ) drying device at the sink... Not easily readable build up to Ensure there is a tight seal around freezer door raw over. Was missing, located incorrectly, or not easily readable * the bucket was removed to keep the to. Prevent contamination Ensure items are date marked if they are not used one. Hand sinks was 96F for just a few seconds or strap CO2 tank to building to tipping! Ice machine in walkin cooler the following procedure: this facility is a 2 inch gap between pipe... - durability and strength ice in it towel after washing hands to prevent possible foodborne illness cold at... The ice machine device at the hood system above the coffee station by the state in and possible.... That had a label that had warn off 3717-1-06.4 ( B ) / food storage - preventing from. Tank to wall to prevent possible foodborne illness or higher or hand drying device at the handwashing sink - water! Had warn off bottle that had warn off, or not easily readable fixtures so are... In walk-in cooler as well as the freezer were both blank to clean the grill solution of 100ppm... At 57 * F or higher power wash and sanitize dumpster pad.Dispose of all trash build of... The variance on file and posted measuring device as specified in this rule shall thru window and (.
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