8-2B: .07(6)(b)Only sanitizer bucket in the facility was not labeled with its common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: //Sanitizer bucket labeled.//
8-2B: .07(6)(g)Only chlorine sanitizer bucket that was prep in the facility had a concentration above 100 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: //Chlorine sanitizer bucket was remade to a concentration between 50-100 ppm.//
12B: .03(5)(i)Observed person in charge (PIC) handling exposed food items without a hair restrain. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: //PIC put on a hair net.//
12B: .03(5)(g)Observed PIC handling food items and wearing a bracelet and a rubber band on her wrist. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: //PIC removed her jewelry.//
12C: .04(4)(m)Observed a wet wiping cloth stored next to the grill area. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: //Wiping cloth was placed in a sanitizer bucket.//
13A: .02(1)(d)The most current inspection report was not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: //Today's inspection report was posted in public view.//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses vanilla extract as an additive.
Note: Facility does not have a handwash sink in the bar area. Garnishes and lemons for drinks cannot be cut or prep in the bar area, and equipment (dishes and cups) cannot be washed in the 3-compartment sink unless a hand sink is available for handwashing.
Note: A required additional inspection will occur within the next 12 months.
For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
