ROUTINE INSPECTION
4 reported violations
- K06: Adequate handwash facilities supplied, accessible
Cleaned dishes is being stored directly on top of undercounter dish machine, which is located next to hand sink and there is no separation or barrier. [CA]: Provide 6 inch splashguard or 24 inches of separation between hand sink and cleaned dishes OR discontinue storing cleaned dishes next to hand sink.
- K21: Hot and cold water available
Maximum water temperature at 3 comp sink measured at 109F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K14: Food contact surfaces clean, sanitized
Under counter dish machine was dispensing 0 ppm of Chlorine sanitizer after two cycles. No active ware-washing at the time of inspection. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Discontinue use of unit until it is working properly. [SA]: Facility has a 3 comp sink with 200 ppm Quat sanitizer.
- K40: Wiping cloths: properly used, stored
Sanitizer container on counter at the bar station measured at 100 ppm of Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.