ANA'S RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested 0 ppm chlorine, manager added chlorine tested 50 ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine on shelf above hot sauce and silverware.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 60 F, cheese 46 F on counter in ice bath. Manager placed more ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pots in hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled.

High Priority - Live, small flying insects found. 1 fly in restaurant area.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dirty dishes stored inside it. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef held longer then 24 hours inside refrigerator behind cash register has no date markings.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle water stored inside refrigerator behind cash register.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of chlorine. Owner refilled bucket retested at 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed lettuce stored in togo style bag in reach in cooler at time of inspection

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket and towels in hand wash sink in kitchen at time of inspection.

Basic - Wet mop not stored in a manner to allow the mop to dry.mop stored in mop bucket

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles with holes in them in kitchen Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall missing throughout kitchen Warning - From follow-up inspection 2024-03-20: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef in glass door unit, operator moved raw beef to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in hand sink on cookline.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in womens bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris on top counter on center table on cookline.

Basic - Single-service articles improperly stored. Observed coffee filters exposed on counter, operator placed filters in enclosed container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,milks,cheese

Basic - Silverware/utensils stored upright with the food-contact surface up.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, Cheese,milks

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.