PASS 5 violations
A REGISTERED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
PROVIDE THERMOMETERS & CHLORINE TEST STRIPS TO TEST CONCENTRATION OF BLEACH SANITIZER. MAINTAIN B/W 50-100 PPM.
PROVIDE SOAP FOR HANDSINK
REMOVE/ PEEL TAPE FROM BOTTOM SHELVES OF PREP TABLES
HANG MOP OR STORE INVERTED WHEN NOT IN USE. PATCH HOLES IN FRP WALLS WHERE NEEDED