Hanks Bar & Grill

Observed time/temperature control for safety (TCS) foods reaching temperatures greater than 41*F (See Temp Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge along with food employees voluntarily discarded food items.

Observed mechanical warewashing machine chlorine sanitizer reaching a concentration of 10ppm. 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Must correct violation within 72 hours.

Observed fried fish filets stored uncovered in the reach-in freezer in the main kitchen. Observed burger patties and fried chicken wings stored without protection from overhead contamination in the reach-in cooler in the main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Food employee placed covers over all food items.

Observed several boxes of plastic cups stored directly on the ground in the dry storage area across from the bar. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Person in charge properly placed cup boxes at least 6 inches above the floor.

Observed personal cell phone and keys stored on prep top counter in the main kitchen area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employee removed personal belongings from the area.