||Warewashing Chem.San., Temp/pH
||Chlorine solution concentration
||Below 50 ppm
||At the bar, observed the dishwashing machine with a final rinse sanitizer level of 0 ppm chlorine. Machine was placed out of service and repair was called. The dining manager was instructed to use the dishwashing machine in the main kitchen until repairs are completed on the bar dishwashing machine
||Physical facilities Floor(s)
||prep area floor
||In poor repair
||Observed a few areas throughout the kitchen with missing or broken floor tiles and wall floor coving. These areas include:
1. Missing floor tile under rear cook line. 2. Missing coving at wall floor juncture behind ice machine across from wic in rear prep area. 3. Missing coving on wall by handsink across from employee bathroom area. 4. Other various areas which need to be monitored and repaired now to prevent additional damage. Correct by identifying and scheduling these areas for repair or replacement. These items are repeats from the previous inspection.
||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s)
||In the rear kitchen prep area observed the sides of the chargrill below the cooking surface with an accumulation of food debris and grease. Also observed the shelf the chargrill sits on with an accumulation of grease. Correct by cleaning now and on a more frequent basis to prevent the accumulation of food debris
||Good Repair and Proper Adjustm
||In poor repair
||In the kitchen walk in cooler #9 --the door fits poorly in the opening and rubs on the floor when opened. Also, the door threshold is cracked and not easily cleanable. Correct by repairing or replacing door and threshold.