CHUCK E CHEESE 854

Adequate hand washing facilities supplied and accessible

Observed no handwashing signage at either of the hand sinks in the back prep area.Corrective Actions: Ensure all hand sinks are properly labeled with handwashing signage.

Proper cold holding temperatures

Observed spinach at salad bar with an internal temperature of 52°F.Corrective Actions: Ensure to cold hold at 41°F or below. Manager stated that the spinach was placed on the line less than two hours ago and placed it back in the walk-in cooler to reduce the temperature.

Toxic substances properly identified, stored, used

Observed chemical spray bottle with no label hanging on trash can located across from the ice machine.Corrective Actions: Ensure all spray bottles are labeled with common name for easy identification.

Single-use/single-serve articles; properly stored, used

Observed single-use plates stored with food contact surface facing upward throughout entire kitchen.Corrective Actions: Ensure all single-use items are stored with food contact surface facing downward.

Warewashing facilities, installed, maintained, used, test strips

Observed 0 ppm of sanitizer solution in the sanitizing compartment of the 3-compartment sink.Corrective Actions: Ensure sanitizer solution is maintained at 200-400 ppm when the sanitizing compartment of the 3-compartment sink is set up.