ROUTINE INSPECTION
The second dishwasher in the bar area lack sanitizer and the technician was providing service for the dishwashers.
7 reported violations
- K07: Proper hot and cold holding temperatures
Prep cooler on far left was measured 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Food shall be cold chilled to 41F before placing in a prep cooler. [COS] After placing a lid food was measured 41F in an hour.
- K33: Nonfood contact surfaces clean
Spray holder in bar area had a debris. [CA] Clean deep inside of the spry holder more frequently to prevent cross contamination.
- K36: Equipment, utensils, linens: Proper storage and use
Container holding food lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
- K06: Adequate handwash facilities supplied, accessible
One hand washing sink has a empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop was left in a dirty mop bucket. [CA] After use, dirty mop water shall be disposed off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. [COS]Mop was cleaned and hanged.
- K47: Signs posted; last inspection report available
The health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. Missing placard. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
- K16: Compliance with shell stock tags, condition, display
Lack chronological order for the oyester tags. [CA] All shellstock tags shall be kept in chronological order for 90 days after harvest.