Google Rails- 1st Flr Microkitchen And Coffee Bar

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed an employee wash a used squeeze bottle at the two compartment sink and place on the drying rack without a sanitizing step. [CA] Discontinue use of the two compartment sink for warewashing. Use the adjacent three compartment sink or main kitchen warewashing facilities. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Squeeze bottle removed to be sanitized at the main kitchen.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.