10: 2230 Observed that the handwashing sink in the bar area that was approved during the plan review process was replaced with a 3 compartment sink
Corrective Actions: Handwashing sinks should be located in convenient areas where food preparation and warewashing is conducted. Person in charge stated that the 3 compartment sink will be replaced with the original handwashing sink
- In the right dry storage area, seal the wood with an approved sealant before stacking any food, equipment/utensils, single-use or single-service items on the shelves (90 days).
- Add coving to the wall behind the prep sink and handwashing sink (90 days)
- Manager stated that they put in a new hot water heater
- Add shield to far right light bulb inside the fume hood (90 days)
- 3 compartment in the sink(s) needs an air gap or air break
- Remove all tape, plastic wrappings, and stickers on all equipment and utensils before using.
- Observed 118 seats in the facility; current Certificate of Occupancy is 100.
Permit was issued; permit will sent through mail.
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishmachine | chemical | 50 | Chlorine | 120 °F | ||
| 3 compartment sink - kitchen area | 132 °F |
| Description | Temperature |
| 1 door reach-in cooler (server station) | 40 °F |
| beer cooler left - bar area | 43 °F |
| prep unit - bar area | 32 °F |
| handwashing sink - server station | 126 °F |
| handwashing sink - restroom | 110 °F |
| Walk-in freezer | 10 °F |
| walk-in cooler | 41 °F |
| beer cooler #2 - bar area | 45 °F |
| prep unit - cook area | 38 °F |
| handwashing sink - near 3 compartment sink | 108 °F |
