Events Kitchen

Toxic substances properly identified, stored, used — Inspector Note: Observed bleach cleaner bottles stored with food and food service items on shelving and in a storage cabinet in the main kitchen. Corrected on site - Bottles relocated to warewashing area. PIC advised that he would designate a storage area for chemicals separate from food service items and train staff on proper storage. 511-6-1.07(6)(c) - Storage, Separation (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Toxic substances properly identified, stored, used — Inspector Note: Observed bucket of unlabeled chemical stored in warewashing area of main kitchen. Corrected on site - PIC discarded unlabeled bucket. 511-6-1.07(6)(b) - Working Containers, Common Name (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.