BUKANAS SPORT BAR

15B: .05(3)(h),(i)Facility does not have test strips for chlorine sanitizer. SECOND CONSECUTIVE VIOLATION A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16A: .06(1)(g),(h)Facility does not have hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

18: .07(2)(m)Front and back doors both not self-closing. 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)

2-2B: .03(5)(j)1&2Observed employee drinking from unapproved container (water bottle) and another water bottle in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottles were discarded.

2-2D: .06(2)(o)Observed back hand sink being used to store dry goods. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Sink was cleared.

4-2B: .05(8)(a)Observed employee wash and rinse bowls, serving utensils, and food storage pans and place to dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee was coached on wash-rinse-sanitizing and items were sanitized before being placed to dry.

15B: .05(3)(h),(i)Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Test strips were provided.

1-2B: .03(3)(b)Facility's CFSM certificate belongs to a former employee. A food service establishment will have sixty days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM. (Pf)

2-2D: .07(3)(a)Observed back hand sink and women's and men's hand sinks without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at all hand sinks.

2-2D: .07(3)(b)Observed back hand sink and women's restroom hand sinks without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at all hand sinks.

4-2B: .05(7)(a)1Observed interior of ice machine with heavy mold-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

2-2A: .03(2)(m)Employees do not have signed health agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees signed during inspection.

2-2D: .06(2)(o)Observed main hand sink in kitchen holding single service items. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from hand sink.

12B: .03(5)(i)Observed multiple employees handling food and drinks without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.

16A: .06(1)(g),(h)No hot water in facility. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)