Kpot

Observed two hand sinks in main kitchen without paper towels. Rule: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf Corrective Action: PIC placed paper towels in dispenser.

Observed hand sink at bar without hand soap. Rule: a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. P Corrective Action: PIC provided soap for sink.

Observed multiple unlabeled spray bottles in main kitchen and bar area. Rule: (b) Working Containers, Common Name. 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. Pf Corrective Action: Food service employees labeled spray bottles.

Observed clear plastic containers wet stacked on shelf above sink in main kitchen. Rule: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Action: Food service employee stacked containers to facilitate air drying.

Observed food service employee in main kitchen drinking from a clear cup, using a straw. The cup was not covered. Rule: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Corrective Action: Employee disposed liquid.

Observed cloth held in solution testing 0 ppm (Using chlorine and quant ammonia testing strips) on shelf near self service area. Rule: 2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Corrective Action: PIC replaced liquid with sanitizer from ware washing area at appropriate concentration.

Observed measuring cups stored inside of large bins of sugar, flour and rice with handles in food. Rule: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon Corrective Action: PIC removed measuring cups from containers.

Observed black residue on ice machine chute. Rule: Equipment food contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective Action: Food service employee cleaned and sanitized ice machine chute.

Observed three unlabeled spray bottles in main kitchen. Rule: 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. Corrective Action: Food service employee labeled spray bottles.