MANHATTAN PROJECT BEER COMPANY (KITCHEN).

Chlorine levels on sanitizer bucket too high (at or over 200 ppm)>must be at 50-100 ppm Cl

Some food observed w/ date marking of 12/30>any food kept at establishment for more than 24 hrs must be throwaway (thrown away) or used within 7-day (initial prep date counts as day 1) for this instan

Label all squeeze bottles with their contents

Clean interior of reach-in freezer

Detail clean walls

Utensils stored in hand sink

repair leak at prep sink

cooler units dirty inside and outside with soils accumulations must be clean to avoid cross contamination

employee excessive profuse sweating on face must be use hat or protected equipment to avoid sweat contamination on food

dish washing machine at 100 ppm Quat solution must be replace or repair to avoid cross contamination must be have 200 ppm quat concentration at dish washing machine

floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid contamination

expired RFSM certificate must be have FSM registered with the city

cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

zero chlorine concentration on dish washing machine must be at: 50 ppm chlorine concentration on dish washing machine to sanitize utensils