Health Report #111098

Establishment Name: Bomber Restaurant
Report Date: 08/26/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow prevention Backflow/backsiphonage prevention device(s) Air gap ice bin wait station Not provided on Ice holding bin Observed the wait area ice bin without an air gap on the drain it drains into. To correct provide an air gap of twice the diameter of the drainline of the ice bin above the drain it drains into
Critical Hot and cold holding Cold food item(s) cooking area prep unit(s) Stored above 41 degrees F Found silced tomato and diced ham at 45 degrees f. In insert pans of the raised rail preparation refrigerated unit. Pic corrected this item by discarding the food items and monitoring items to maintain them at 41 degrees f. Or below now and in the future.
Critical Backflow prevention Backflow/backsiphonage prevention device(s) Air gap ice bin wait station Not provided on Ice holding bin Observed the wait area ice bin without an air gap on the drain it drains into. To correct provide an air gap of twice the diameter of the drainline of the ice bin above the drain it drains into. ,
Normal Repairing Physical facilities Wall(s) at sink cooking area wall In poor repair Cracked Found the wall surfaces located at the back kitchen areas with worn surfaces in need of repair to provide smooth and easily cleanable surfaces. Found the wall behind the wall mounted hand sink with crack along top area of hand sink, found the wall beside the cooks area with worn surfaces. To correct schedule repairs to wall surfaces to be smooth and easily cleanable as required
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors walk in freezer floor With accumulation of debris N/A
Normal Thawing Frozen food(s) for thawing prep area Stored above 41 degrees F thawed or partially thawed At room temperature Found an open box of frozen bacon improperly thawing at the back preparation area of the kitchen. To correct should instruct employees to properly thaw frozen foods a head of use time by placing the frozen food into a refrigerator for proper thawing as required prior to use
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet cooking area floor Stored in Less than 50-100 ppm chlorine Found cooks area wiping cloth sanitizing solution at a concentration less than required for use with chlorine sanitizer. To correct maintain sanitizer levels for wiping cloth solution at a range between 50 to 100 ppm
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking area With accumulation of debris Observed the non-food contact surfaces/sides of the cooking equipment located at the front area of the kitchen to need routine cleaning. To correct should schedule routine cleaning of the non-food contact surfaces of the cooking equipment
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans Utensil rack shelf Stored/stacked wet Found clean pans stacked wet at the utensil storage shelf beside the dishwashing area of the kitchen. To correct allow pans to air dry prior to stacking them at the clean pan shelving of the kitchen
Normal Cooling, Heating, and Holding Equipment cold holding Refrigerator cooking area prep unit(s) Inadequate Observed a raised rail preparation refrigerator with older design to hold foods at 45 degrees f. Or less. Found sliced tomato and diced ham at 45 degrees f. In this unit. Please note time temperature control for safety food items are required to be held at 41 degrees f. Or less. To correct should schedule repair or replacement of the raised rail preparation refrigerator to a unit properly designed to meet the 41 degrees f. Or less cold food holding requirements of the 2005┬░Food code