Greta Melligner

Main Audit Summary

1/22/19

Score
Category Points

Minor 6

Major 2

Critical 2

This summary will include areas of improvement for future food safety audits. Some of
the dish racks contained pots that were not face-down and one of the containers for serving
utensils contained food debri. The floor area around the fryer was dirty with food debri, oil, and
dirt. In the cooks cooler, there were boxes that were closer than 18 inches from the ceiling. In
the dairy cooler there were some uncovered, unlabeled stuffed peppers, some pieces of expired
marinated chicken from 1/21/19, and some unlabeled ground/seasoned beef. In the cold prep
space the sanitizer had a pH of 150, which is below the recommended pH of 200-400. There
was a dirty apron and rag left on one of the cold prep stations. The ice machine vent was dusty.
They key takeaways from this audit were to label item in coolers, throw away expired items,
change sanitizer solutions regularly, and keep dirty rags in buckets or in designated wash
baskets.