Health Report #111097

Establishment Name: Bomber Restaurant
Report Date: 02/29/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Approved System/Cleanable Fixt Plumbing system N/A N/A Observed no air gapped food prep sink in the kitchen. Provide an air gapped food prep sink (vertical air gap = 2x the discharge pipe diameter above the flood level of the receiving drain) in the kitchen--consider the single basin sink located to the left of the two compartment sink
Critical Warewashing Chem.San., Temp/pH Chlorine solution concentration N/A Below 50 ppm No chlorine residual was provided in the rinse water of the dish washing machine. The siphon tube was partially pulled out of the bulk chlorine bucket. Corrected by fully inserting the siphon tube into the bucket and priming the system to provide 75-100 ppm chlorine
Critical Hot and cold holding Cold food item(s), Hot food item(s) cooking area prep unit(s) Stored above 41 degrees F, Stored above 41 degrees F Observed the following foods in the top of the cook area prep cooler: sliced tomatoes (46f), diced ham (48f), and cooked ground sausage (50f). Corrected by discarding these items. Also, observed the oat meal on the hot line to be at 127f. Corrected by discarding. Please monitor your food temperatures during the day and make necessary adjustments to maintain foods at required temperatures.
Critical When to Wash Employee(s), Employee(s) N/A Did not wash hands after handling soiled equipment, surfaces, utensils, Did not wash hands During food prep to prevent cross contamination Observed kitchen staff not wash their hands as needed, such as between loading dirty dishes in the dish washing machine and putting away clean dishes, or during the preparation/cooking of foods to prevent cross contamination (after handling raw animal foods). Have a discussion with staff regarding the required times to wash their hands during their shift
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet cooking area floor Stored in Less than 50-100 ppm chlorine Observed the wiping towel storage bucket on the cook line area to be too weak. Ensure this solution stays between 50 and 200 ppm chlorine
Normal Cooling, Heating, and Holding Equipment cold holding Refrigerator cooking area prep unit(s) Inadequate The two door cook area prep top cooler is not maintaining phfs at 41f or below. The following actions can be taken to help maintain these foods at 41f or below: to not fill the containers so full, maintain a cover on the container of these three phf items, and utilize a metal container to conduct the cold to the food better. Ultimately this unit will likely need to be replaced as it is of an older design
Normal Washing fruits and Vegetables raw Fruits, raw Vegetables N/A Not washed prior to prep, cooking or service Ensure staff begin washing off fruits and vegetables prior to prepping them in an approve food prep sink
Normal Determining Chem.San.Concentra Sanitizer test kit N/A Not used Ensure staff are using the provided chlorine test papers to verify the chlorine concentration of your dish washing machine rinse water on a daily basis and your wiping cloth buckets each time they are prepared
Normal Equipment, Cleaning Frequency Warewashing equipment dishmachine N/A Not cleaned Observed the metal housing for the dish washing machine food trap screen on the waste water discharge and the floor sink it drains into to be overdue for cleaning. Clean these areas now and regularly in the future to maintain them clean
Normal Gloves, Use Limitation Single-use glove(s) N/A Used for multiple purposes Observed a cook not remove his gloves after cracking raw eggs, handling raw hamburger or turkey patties, etc. Gloves are not required to handle raw animal foods, however, they must be removed and hands washed prior to preparing ready to eat foods or beginning other tasks
Normal Good Repair and Proper Adjustm Equipment components doors refrigerator door gasket N/A Observed the door gasket to be split on the top of the one door freezer at the cook line. Replace as needed to provide a smooth and easily cleanable surface
Normal Gloves, Use Limitation N/A N/A N/A N/A