ALTONA BURGER AND BEER GARDEN

5-1B: .04(5)(i)Chicken reheating in the hot hold cabinet for over 2 hours did not reach 165F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Chicken discarded.

8-2B: .07(6)(g)Sink and surface sanitizer in sanitizer bucket and in sanitizer spray bottle used for wiping dining tables observed above 1130ppm DDBSA/ 3010ppm lactic acid. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers diluted to the safe level per manufacturer (700ppm DDBSA/ 1875ppm lactic acid).

11C: .04(6)(c)Observed salmon in vacuum packages bearing the label 'open before thawing' thawed in the walk in cooler. Some salmon already thawed, some still thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Thawed salmon discarded. Salmon still frozen was opened and removed from package before returning it to the walk in cooler.

18: .07(2)(m)Back door self-closer broken. 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)

4-2B: .05(7)(a)1Ice machine observed with build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(7)(a)1Soda nozzles observed with buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda nozzles cleaned during inspection

2-2A: .03(4)(a)(b)(c)(e)(f)Facility has not established an employee health policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Policy established during inspection. Agreements signed during inspection.

16A: .06(1)(g),(h)Dish machine was installed after permitting inspection. Tankless water heater not sufficient. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)