ROUTINE INSPECTION
Notes: 1) Facility's plans to install handwash sink, prep sink, and mop sink have been approved by this Agency's Plan Check. Continue to work with Plan Check in a timely manner and schedule all necessary inspections as soon as work is completed. ***Failure to install sinks and obtain final approval before the expiration date will result in the project's expiration (180 days from the latest approval letter), and subsequent fees to reactivate the project. Reference the approval letter sent to the facility.*** 2) Ensure plans to connect bar handwash sink to main water heater are submitted and approved by Plan Check before beginning that scope of work. 3) Per operator, facility already called a plumber to repair the leak in the 3-compartment sink's faucet.
2 reported violations
- K27: Food separated and protected
Inside the upright 2-door freezer: observed prepackaged hot dogs were stored below a shelf that had raw meats/sausage. [CA] Store raw animal products below/away from ready-to-eat foods to reduce risk of cross-contamination.
- K21: Hot and cold water available
Measured hot water at the bar's 3-compartment sink to be 101F. [CA] Provide hot water (120F) at the 3-compartment sink. Note: The left (wash) compartment of the sink had been filled with water which measured at 110F. PIC stated that immediately after they fill up the wash compartment with hot water, the sink is unable to provide hot water for a while. PIC stated that the bar's 3-compartment sink will be connected to the main water heater. ***Ensure this modification is done in accordance with approved plans/scope submitted to Plan Check.***