Observation: The main dishwasher tested 70.1C during final rinse. The minimum required temperature is 71C.
Corrective Action: This unit should be serviced as soon as possible to ensure that it can meet the minimum standard. Operator confirmed that the service technician would be contact immediately.
Observation: Three bottles of sanitizing solution were found during this inspection - one by the upstairs dishwasher, one in the kitchen downstairs next to the walk-in cooler and one behind the bar. None of the bottles had an adequate strength of sanitizing solution. There did not appear to be any sanitizer at the chemical dispensary. This issue was noted on the November 9th 2009 inspection report as well. A third violation may result in ticketing.
Corrective Action: Every work station must be equipped with a spray bottle of sanitizing solution that is properly labeled and is of adequate strength (200ppm quat or 100ppm chlorine).
Observation: About half of the coolers had temperature logs affixed to them - temperatures are not being recorded on a consistent basis. Several units had no temperature logs.
Corrective Action: Ensure that temperature logs are maintained for each refrigeration unit at least once per day.
Observation: None of the hand wash stations in the upstairs kitchen had paper towel stocked.
Corrective Action: Ensure that all paper towel dispensers have paper towel.
Observation: The right handle on the hand washing faucet next to the coffee machines upstairs is broken.
Corrective Action: Repair the faucet.
Observation: The soap dispenser for the hand station by the stairs is taped to the wall.
Corrective Action: Mount the soap dispenser properly.
Observation: There is no designated hand washing station downstairs. Of the 2 available water supplies one is a 3 compartment sink with sprayer only, the other is a prep sink. During this inspection several employees were working in the downstairs kitchen (at least 6) handling raw meats and doing various other tasks involving food handling. There should be easy access to a sink designated for hand washing only.
Corrective Action: A designated hand washing station should be installed in the downstairs kitchen. Contact the health department to discuss a suitable timeline for completion.
Observation: A makeshift counter top divider has been installed to the right of the espresso machine using plastic lids and duct tape.
Corrective Action: All surfaces and equipment must be suitable and easy to clean. Tape is not a suitable method of affixing kitchen equipment. Remove existing set up and find a more permanent solution.
Observation: There is a wooden box under the server computer in the kitchen (across from the espresso machine).
Corrective Action: All kitchen surfaces must be smooth, non-porous and easily cleaned. Paint the box or remove and replace with something that meets these criteria.
Observation: Cooler C has a torn door seal (2nd door from the right).
Corrective Action: Repair the torn door seal. Verify that all other coolers in the kitchen have proper door seals and repair/replace any others that are damaged.
Observation: Cooler D has a broken drawer (bottom left).
Corrective Action: Repair the drawer.
Observation: One of the upright coolers in the downstairs kitchen has a broken hinge of the left hand side door.
Corrective Action: Repair the door hinge.
Observation: There is a missing light cover over the dishwashing area.
Corrective Action: All lights must have shatterproof covers.
Observation: General storage of catering equipment downstairs needs to be improved. Kitchen equipment should not be stored directly on the floor as it makes it difficult to clean the area and impossible to monitor for pest activity. It was also noted that some of the shelves do not meet the minimum 6 inch height requirement.
Corrective Action: All kitchen equipment must be stored at least 6 inches off the floor. Additional shelving may need to be installed. Any existing shelves that do not meet the 6 inch requirement must be raised.
Observation: There is a cross connection between the drainage hose for the espresso machine and the hand sink. The hose has also been extended by way of tape.
Corrective Action: Remove the cross connection - all drainage lines that feed into a sink must have a proper air gap to prevent the potential for back flow. Designated hand sinks also cannot be used for drainage of kitchen equipment.
Observation: Tape was noted throughout the kitchen. The use of tape is only permissible to affix signs to walls and kitchen equipment. It should not be used to repair kitchen equipment.
Corrective Action: Remove any tape that is being used to patch broken equipment and effect necessary repairs (handrails, cooler access panels etc).