8: Observed 3 comp used to wash sanitize and no splash guard and pic stated handwashing was occurring in the kitchen - during last inspection it was discussed a hand sink must be in place behind bar area and that a 3 comp cannot be used for both ware washing - 3 comp to only be used for hand washing (with appropriate signage posted) OR one compartment to be designated as a hand sink with a splash guard and sign in place and the other compartments to be used only as dump sinks.
Will follow up within 10days to verify change occurs
14: Observed 3 comp set to wash/sanitize and pic stated dishes where then placed in the machine to rinse after sanitization and the sanitizer was disconnected from the machine - tested machine and got a 0ppm cl reading and a 97°f temp.
Cos Discussed proper ware-washingand that until the dish machine has a reading between 25-100ppm cl the machine can only be used to wash/rinse and then sanitize in the 3comp in the kitchen.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations 8 and 14
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
NA
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
