Observation: There are no sanitizer buckets in the kitchen for storing wiping cloths.
Corrective Action: Ensure there are sanitizer buckets with 200ppm quatz to store all wiping cloths. This must be done at the bar also.
Observation: The glass washer is not measuring any sanitizer concentration.
Corrective Action: Have the glass washer serviced as soon as possible and in the mean time, discontinue using it and wash all glass ware in the kitchen dish washer.
Observation: Temperature logs are on site, but are not filled out on a regular basis.
Corrective Action: Ensure that staff are checking cooler and freezer temperatures and recording them daily.
Observation: Foods in the walk-in cooler are being stored on the floor.
Corrective Action: All foods must be stored a minimum of 6 inches off the floor.
Observation: Foods in the cooler do not have dates.
Corrective Action: In order to achieve good stock rotation, ensure all prepared foods in the cooler are dated.
Observation: The handsink behind the bar does not have any paper towel.
Corrective Action: Make sure the hand wash station is equipped with disposable paper towel at all times.
Observation: There is a leak in the cooler at the end of the prep island.
Corrective Action: Ensure the leak is repaired. The chef indicated that a service person has already been contacted.
Observation: There is a significant build up of grease in the fume hood and most recent service date sticker is not affixed to the fume hood.
Corrective Action: The fume hood now requires a thorough cleaning. Ensure that when the unit is cleaned each season, there is a record kept indicating when the unit was cleaned and when the next service is due.
Observation: There is a lot of food debris under the kitchen island and cooking equipment.
Corrective Action: A general cleaning is required to remove grease and the build up of food debris that could attract pests.
Observation: Dish racks are being stored on the floor.
Corrective Action: Dish racks must not be stored on the floor.
Observation: A review of the food safety plan was conducted and there are several menu items that are not included.
Corrective Action: As a condition of your operating permit, the food safety plan must be reviewed and updated annually. Ensure this is done prior to the next inspection. A blank copy of a new food safety plan was left with the person in charge to be filled out.