DANAWA

Sanitizer was set up in the middle compartment of the ware washing sink. [corrective action] Ensure ware washing sink is set up correctly - soapy waster, plain water, and sanitizer. Proper ware washing procedure was discussed with the owner.

Kitchen hand sink was filled with pans. [corrective action] Keep sink clear so that it can be used for hand washing. [correction] Employee removed all the pans.

Hot water from the kitchen 3-compartment sink measured at 114F. [corrective action] Hot water must be provided at 120F or above (100F or above for hand sinks). [correction] Owner adjusted the water heater at time of this inspection. Water measured 120F to 130F by end of this inspection.

1. The cold water knob at the kitchen hand sink was inoperable. [corrective action] Repair the cold water knob. 2. Observed slow leak in the waste water pipe under the 3-compartment sink. Leaking water currently contained in a bucket. [corrective action] Repair the leak.

Food Safety Certificate was unavailable. [corrective action] At least one person working at this facility (usually owner or manager) must have a valid manager's Food Safety Certificate. All other employees must have a Food Handler Card.

Raw chicken is on top of veggies within the reach in at the time of inspection. [CA] All food shall be separated and protected from possible contamination. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Sanitizer (quats) within the 3-compartment sink within bar was measured at 0PPM. No active ware-washing. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] PIC added sanitizer to 3-compartment; re-measured at 200PPM.

Unable to provide food handler cards for all employees on site and a food manger certification at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Obtain a new food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action. Submit copies of food handler cards to specialist for review.

Hot water within 3-compartment was measured at 113*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). REPEAT VIOLATION. Failure to comply may result in enforcement action.

Only hand wash station within the kitchen area is missing soap at the time of inspection. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [COS] Soap was added next to hand wash station.

Unable to provide test strips for Quats at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing. [SA] PIC ordered new test strips through amazon.

Placard is missing in the front of the facility at the time of inspection. Per PIC, the facility had a break in and it was damaged. [CA] The placard shall not be defaced, marred, or camouflaged. Contact this department with regards to a replacement.