Hook and Ladder

HANDWASHING LAVATORIES AND SUPPLIES Critical

Soap was noted not provided at the hand washing lavatory in the bar. Soap was replaced to correct the violation.

HANDWASHING LAVATORIES AND SUPPLIES Critical

The hand washing lavatory in the bar noted being used for other than hand washing. The basin of the hand sink was blocked with a sanitizer bucket. Addtionally there was some confusion over which sink was to be used for hand washing. Please be sure that all staff is aware of the designated hand sink. Keep in mind that designated hand sinks must ONLY be used for hand washing.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Soup noted not being held at 140 degrees fahrenheit or above. The thermostat on the soup was turned up to correct the violation.

SANITIZATION OF EQUIP. AND UTENSILS Critical

An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. The jugs of sanitizer and detergent were allowed to run empty by the previous shift or before. The employee just coming on shift noticed the detergent and replaced it. The Inspector noted the sanitizer jug was also empty. After several runs of the machine the concentration of sanitizer was still noted too low. The pump needed to be primed to correct the violation. Please educate all employees that if a jug of solution is allowed to run dry the pump must be primed or the machine will not operate at the correct chemical concentrations.

FOOD CONTACT SURFACES - CLEAN

Can opener and pop gun nozzle holders in the bar noted not properly cleaned/maintained. If you stick your finger into the black cup there is mold/mildew/slime noted at the bottom near the drain outlet.

FLOORS WALLS CEILINGS

Floors in the kitchen under and around equipment under the hoods walk-in coolers and walk-in freezers; noted in need of cleaning.

NON FOOD CONTACT SURFACES - CLEAN

Alto sham interior and mop sink noted not clean.

CROSS CONTAMINATION Critical

Raw meat noted being stored above pre-cooked/ready-to-eat food items. Also raw beef was noted stored above raw seafood/fish. All raw meats are to be stored according to the required final cooking temperature as follows from bottom to top: chicken beef pork seafood and all ready-to-eat/pre-cooked items on the top. Critical violation corrected through training on the topic.

HANDWASHING LAVATORIES AND SUPPLIES Critical

Soap was noted not provided at the hand washing lavatory in the bar. Soap was replaced to correct the violation.

FLOORS WALLS CEILINGS

Floors in the walk-in freezer underneath the shelving noted in need of cleaning.

SINGLE - USE/SINGLE - SERVICE ARTICLES

Box of straws noted being stored on the floor.