My Bar and Club

Observed the ware-washing machine dispersing 0 parts per million (ppm) of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution: 50 ppm. Have the unit serviced and utilize the three-compartment sinks to wash, rinse, and sanitize utensils.

Observed cleaning gloves, a rag, and cleaner located on and within the hand washing sink in the back. A handwashing sink shall be maintained so that it is accessible at all times for employee use, and a handwashing facility may not be used for purposes other than handwashing. The facility must ensure that its handwashing sinks are used for only the intended purpose.

Observed unlabeled bottles in the main kitchen and bar area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label the unlabeled bottles.

Observed the ware-washing machine dispersing 10 parts per million (ppm) of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution: 50 ppm. Have the unit serviced, utilize the three compartment sinks to wash, rinse and sanitize utensils.