PARKVIEW KITCHEN & SPIRITS - RESTAURANT

Potentially hazardous foods measured at improper holding temperatures. - Sausages inside the warmer is measured at 97F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. - Cut sausages and diced tomatoes in the prep insert next to the range is measured at 45-47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee reheated the sausages in the oven. Insert prep unit will be closed when not in use to maintain temperature.

Ventilation hood filters located above the grill are not properly installed leaving a gap between the filters. [CA] Ventilation hood filters shall be properly installed when in use.

Knife that is chipped at the tip of the blade is observed held on magnetic holder next to the food prep. sink. [CA] Remove and replace food contact equipment or utensils that are damaged.

Facility allows consumers to order eggs that are made to order including undercooked/runny. A consumer advisory for raw or undercooked foods is not available on the breakfast menu. [CA] Provide consumer warning for the sale or raw or undercooked foods.

Observed wiping towels used, reused, and stored on food prep surfaces along the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorine sanitizer for the dishwasher in the kitchen was measured at 0 ppm. The container of sanitizer solution was observed to be empty. After the container was replaced/refilled - the dishwasher still failed to dispense any measurable chlorine sanitizer after multiple cycles. [CA] Ensure that all food contact equipment and utensils are properly cleaned and sanitized. Chlorine sanitizer for dishwasher shall be maintained at 50 ppm. [SA] Employees shall accomplish the sanitizing step using the three compartment sink with quat sanitizer from dispenser.

1) Raw shell eggs in the food prep unit inserts are over stacked where the top layers are measured at 48F. 2) Cooked sausages inside the warmer were measured at 131F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F.