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1: 8-404.11 The permit holder did not immediately discontinue operations and notify the department of an imminent health hazard. Establishment does not have hot water available due to plumbing issues.
Corrective Actions: Contact a plumber to restore hot water to the food establishment. Hot water is required to wash hands and food equipment and utensils effectively. Hot water must be restored within 24 hours or the establishment must close.
6: 2-401.11(A) Observed employee beverages in kitchen area without a lid and a straw, on a counter close to where food preparation was being conducted.
Corrective Actions: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
10: 6-301.12(A) No hand drying provisions were provided at the handwashing sinks.
Corrective Actions: All handsinks must be provided with paper towels to dry hands at all times.
10: 5-202.12 Water from all handwashing sinks measured at a temperature less than 100°F.
Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair hot water line so that hot water is accessible to all required fixtures.
16: 4-702.11 When tested, no sanitizer or a low concentration of chemical sanitizer was found on utensils being washed in the dishmachine.
Corrective Actions: Immediately discontinue the use of the bar dishmachine until its operation is within the manufacturer's guidelines.
41: 3-304.12 Observed several wet wiping cloths stored on countertops.
Corrective Actions: Ensure wiping cloths used for wiping down food contact surfaces are stored in sanitizing solution between uses.
This visit was made to conduct a risk factor inspection. Please note the following:
- During inspection observed that establishment is operating without hot water due to issue with plumbing. The establishment must correct this issue within 24 hours, or the establishment must cease operations and close. A follow up will be conducted tomorrow to ensure the issue has been corrected.
- It was observed that the bar dishmachine is not dispensing sanitizer. This has been observed to be a continued repeat priority violation, and establishment may be required to complete a risk control plan or be issued a Notice of Violation. EHS shall follow up with the person in charge to discuss risk control plan procedures.
| Description | Temperature | State of Food |
| Hamburger patties | 50 °F | Cooling |
| HoT dogs | 144 °F | Hot Holding |
| Sliced tomatoes | 39 °F | Cold Holding |
| SaUsage | 40 °F | Cold Holding |
| Chicken soup | 150 °F | Hot Holding |
| Chicken | 165 °F | Cooking |
| Milk | 39 °F | Cold Holding |
| ChIcken | 68 °F | Cooling |
| Chicken Wings | 40 °F | Cold Holding |
| Salad | 40 °F | Cold Holding |
| Eggs | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Kitchen Dishmachine | Chemical | 200 | ChLorine | |||
| Bar Dishmachine | Chemical | 0 | ChLorine |