DR. FUNK

Observed chips on a few sauce bowls. [CA] Discard or remove damaged bowls; maintain equipment in good repair.

Lack of thermal test strips. [CA] Provide thermal test strips or disc for testing the undercounter warewash unit.

Chlorine in upright warewash machine measured at 10ppm. Hot water in undercounter warewash machine measured at 136F. [CA] Ensure chlorine concentration for final rinse cycle in a mechanical warewash machine measures at 50ppm. Ensure hot water for high temp dishwashers reaches a minimum of 160F. [COS] PIC will have staff manually warewash dishes and utensils until technician can repair units.

The two high temp undercounter dishwashers in the kitchen area were not reaching 160. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Staff to sanitize dishes in the three compartment sink or using the low temperature, chlorine dishwasher.

In the bar area, at the only hand wash sink, there were no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the paper towel dispenser at time of the inspection.