THE ARTS CENTER KITCHEN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 200 + ppm at triple sink for chlorine. Operator added more water to dilute solution. Final reading was 100 ppm. Corrected On-Site

Basic - Equipment in poor repair. Observed ambient thermometer on reach in cooler reading incorrect temp. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed broken container at triple sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.

Basic - Equipment in poor repair. Observed reach in cooler thermometer not properly reading ambient temperature.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed across ice bin; cooler with soiled gaskets. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in ice machine soiled.

High Priority - Toxic substance/chemical improperly stored. Observed chlorine gallons and fabuloso stored over ice machine. Employee removed the items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container. Operator removed the bowl. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over precooked pork and sausages at reach in freezer.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not stored inverted at shelf under preparation table. Operator started to inverted the containers. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. As per operator they used the middle sink with soap and one of the exterior sink to rinse.

Basic - No handwashing sign provided at a hand sink used by food employees. At the bathroom.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of reach in cooler located in front of the hand wash sink next to the door.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware and plastic utensils upright with food contact surface up at preparation table.

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

Basic - Current Hotel and Restaurant license not displayed.