THREE FLAMES RESTAURANT

1) Chlorine sanitizer for the dishwasher was measured at 0 ppm. Container of sanitizer connected to the dishwasher was observed to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee changed out the empty container and chlorine sanitizer was measured at 100 ppm. 2) Food debris observed accumulated inside the meat slicer that is not in active use. [CA] Food contact equipment shall be properly cleaned and sanitized after use. [COS] Employee cleaned and sanitized the equipment

Observed employee handling raw meat with bare hands and then washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels. [COS] Employee was stopped and asked to properly wash hands with the use of soap.

Wiping towels observed used, reused, and stored on the prep tables along the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Equipment drain lines extends into the floor sink at the bar. [CA] Provide a minimum 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Inside the walk-in cooler, raw meats are stored above ready-to-eat foods (Sauces) [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

Lack of soap and single-use paper towels for handwash sink inside the employee men's restroom. Lack of single-use paper towels for handwash sink inside employee women's restroom. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled dispensers for soap and paper towels at both handwash sinks.