CULICHI TOWN

Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Multiple lids for bulk containers are damaged/cracked at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace any damaged lids.

Items hot holding on the grill were measured at 124*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All items on the grill were re-heated to 165*F.

Shell tags are missing for product that has been sold. Current shell stock food items have tags with them. [CA] Molluscan shellfish shall have shell stock tags and shall be properly stored and displayed, all shell stock tags shall be kept in chronological order for 90 days after harvest date. Moving forward keep all tags for 90-days. [SA] Facility has invoices of were product was obtained from.

Hand wash station next to the chip station is missing soap and paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times.

Fan guards within the walk in have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Knives are being stored in between the stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice and obtain either magnets or knife holders. [SA] All knives were moved to the wash down area to be (wash, rinse, sanitized). 2. Dish washer within the bar area was measured at 0PPM at the time of inspection and sanitizer container is low. No active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [COS] All dishes will be moved to the back dish washer.

MAJOR: 1. Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Recommend contacting contractor to address issue with dish washer. Re-wash all equipment that was run through the dish washer. [SA] Facility has a 3-compartment sink that will be used to wash, rinse, sanitize. Was set up during the inspection. Minor: 2. Knives are being stored between the prep table and stainless steel table at the time of inspection. [CA] Discontinue this practice and place on magnets or knife holders. [SA] Knives were placed into the 3-compartment sink.

Original placard placed on the door of the facility is missing. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. Notify this department if it ever gets stolen or damaged.

Fan guards within the walk in have dust build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Hand wash station next to dish washer has a damaged soap dispenser at the time of inspection. [CA] Repair the equipment within the hand wash station properly.