||Equipment, Food-Contact Surfac
||Utensil rack under 2-comp sink
||Found utensils, vegetable slicer, and can opener soiled with food debris at several locations within facility. Food contact surfaces need to be cleaned thoroughly to avoid potential for microbial growth and contamination of foods. Pic corrected this at time of inspection by having these items cleaned. Retrain dishwashing employees on proper dishwashing procedures.
||Manual and Mechanical Warewash
||Chlorine solution concentration
||dishwashing area dish machine
||Below 25 ppm
||Dishwashing machines in kitchen dishwashing area and in upstairs dishwashing area measuring low or no chlorine sanitizer strength. Sanitizer strength needs to be between 50 to 100 ppm to adequately sanitize dishes and utensils. Pic corrected by calling repair company. Repairs were made to dishmachines during this inspection, and now dispensing chlorine sanitizer properly. Continue to monitor chlorine sanitizer strength throughout the day.
||Ready-to-Eat, Potentially Haza
||In house prepared ready-to-eat potentially hazardous food(s)
||Without date of consumption marking
||Found several rte potentially hazardous foods including cooked chicken and cooked pasta in back walk in cooler and whipped cream in kitchen reach in cooler with out date marking. Pic discarded these foods at time of inspection. Inconsistent date marking found in reach in coolers in kitchen area. Consistent date marking is needed to provide adequate information to food employees for determining when a food is safe or needs to be discarded. Implement a uniform date marking system.
||Stored over/with Equipment/utensils
||Chemicals found to be stored with utensils/dishes in several locations within facility. Chemicals need to be stored away from foods, food contact surfaces, and single-use items to avoid potential contamination. Pic corrected by moving chemicals to seperate storage area from utensils/dishes. Retrain staff on proper chemical storage
||Good Repair and Proper Adjustm
||Back hallway walk-in cooler
||Do not meet requirements of rule
||Walk in cooler in back hallway on main floor found to be at an ambient air temperature of 45f and potentially hazardous foods found to be holding at 45-54f. Potentially hazardous foods holding at cold temperatures need to be held at 41f or below to minimize potential for bacterial growth and toxin production. Pic discarded all potentially hazardous foods at time of inspection, and relocated all non potentially hazardous foods and potentially hazardous foods that were just delivered to facility/at proper temperature to a functioning walk in cooler. Pic contacted repair company, and had malfunctioning cooler unit repaired during this inspection. Continue to monitor ambient air temperatures of all coolers, and take appropriate action as necessary to keep potentially hazardous cold foods at 41f or below.
||Light Bulbs, Protective Shield
||Light shielding Light shield(s)
||Back hallway light shields
||Not provided In service area
||Found light in back hallway without light shield. Lights need to be shielded or plastic coated to prevent any potential contamination of food and food contact surfaces with glass fragments. Provide light shield or plastic coated bulb.
||Nonfood contact surface(s)
||With accumulation of debris
||Non food contact surfaces of large mixer and blade cover on the meat slicer found to have some accumulation of debris. Non food contact surfaces of cooking equipment needs to be kept clean to prevent possible contamination of food. Clean now and place on a more frequent cleaning schedule
||Outer Openings, Protected
||Outer opening(s) holes or gaps along floors
||Back hallway back door
||Back door found to not be completely self-closing and gap noted at the base of the door. Outside doors need to be self-closing and have adequate weather stripping to prevent insects/rodent enterance. Repair door to be self-closing and provide weather stripping to eliminate gap at base of door
||System Maintained in Good Repa
||hand sink handsink fixtures
||Faucet neck at bar hand sink has a leak. Plumbing shall be maintained in good repair. Repair faucet neck at bar hand sink so it is no longer leaking
||Banquet kitchen handsink
||Handwashing notification signage missing at hand sink in the upstairs glass washing/storage room and at hand sink at main kitchen prep area. Handwashing signage is required to be at all handsinks. Provide handwashing signage