3717-1-03.2(M) / Wiping cloths - use limitation. Observed improper use and/or maintenance of wiping cloths. Observed two wipe cloths hanging on the rim of the hand sink. Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions. Place wipe cloths in a bucket of chlorine sanitizing solution at 50ppm or greater immediately, and hereafter, between each use. Corrected immediately.

Comments

Water sample taken at inspection. Results to be mailed. Gloves and deli tissue are used when slicing meats and cheeses to prevent bare hand contact. Labeling and date marking is acceptablke. Hand sink is supplied and accessable. Chlorine sanitizer and test strips. Slicers are sanitized in plkace every 4 hoiurs using paper towels and spray sanitizing solution at 200ppm chlorine. Slicers are broken down completely each night and washed, rinsed and sanitized. All refrigeration temperatures are acceptable.