LOCAL TAP

4-2B: .05(6)(n)Observed several dishes in Quat sanitizer at the 3 compartment sink with a concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Quat sanitizer remade to a concentration of 200-400ppm. Dishes were rewashed, rinsed, and sanitized.

8-2B: .07(6)(c)Observed 3 Sterno heating cans stored above food and clean dishes. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Stereo heating cans were moved to the chemical area.

2-2D: .06(2)(o)The sole handwashing sink was being blocked by a trash can and piece of equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were relocated.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

18: .07(2)(m)At time of inspection, observed 2 windows open with no air curtains present. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Windows were closed.