Delight Grill

What the inspector found

• 6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
• 8-2B: .07(6)(g)Observed wet wiping cloths stored in a chlorine sanitizer bucket with a concentration greater than 100ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer diluted to a concentration of 50-100ppm.
• 12B: .03(5)(j)Sole employee on site handling food and not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee donned a hat.
• 15A: .05(6)(a)The ambient air temperature of the standing prep cooler is greater than 41F. Unit is also in disrepair (bottom shelf). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

As listed in the inspection report.