ROUTINE INSPECTION
3 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Ice machine interior panel shows mold buildup [CA] Clean the inside panel
- K05: Hands clean, properly washed; gloves used properly
Two employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K14: Food contact surfaces clean, sanitized
The bar dishwasher had no sanitizer in the rinse water [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.