QUARTER NOTE

1. Chlorine sanitizer dispensed from the chemical system at the bar 3-compartment sink measured 0 ppm. [corrective action] Repair the dispenser so that chlorine sanitizer is dispensed at 100 ppm. [correction] Manger adjusted dispenser. Sanitizer was tested again and measured at 100 ppm. 2. The detergent bottle hooked up to the bar 3-compartment sink was found to be empty. [corrective action] Ensure detergent is available for the chemical dispensing system. [correction] Manager replaced with a full bottle of detergent.

Cut tomatoes in the prep unit measured 58F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Manager discarded the tomato. Note: Ambient temperature of this unit was ~ 55F. No other potentially hazardous food items were found in this unit. Do not store any meat, cheese, cut tomatoes, or any other potentially hazardous foods in this unit until it is repaired and capable of holding food at 41F or below.

Ice machine had a flexible tube drain line extend into the floor sink. [corrective action] Raise the ice machine and install a rigid drain line. Drain line must be at least 1 inch above the rim of the floor sink.

Manager's Food Safety Certificate was not available. [corrective action] Provide a valid Food Safety Certificate.

The placard was posted on a cork board in the ware washing area. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

In the kitchen area, at the prep cooler, the bottom section of the prep cooler is not maintaining PHFs at 41°F or below. Note: The top section is maintaining foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

At the only hand wash station in the facility the soap dispenser was empty. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In the kitchen area, at the prep cooler, the Potentially Hazardous Foods located in the bottom section were measured between 44-47°F. Per staff they moved items from the walk in cooler to the prep cooler roughly an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff placed the items on an ice bath to maintain temperature while the prep cooler is serviced.

REPEAT VIOLATION: A food safety certificate is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Failure to comply may result in further enforcement actions from this department.

In the bar area, at the three compartment sink, chlorine was measured at 0 ppm while active ware washing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The automatic dispenser was not dispensing the sanitizer. Staff manually added sanitizer and solution measured at 100 ppm.

In the ware washing area, there is a missing ceiling tile and several holes in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.