Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm). Sanitizer bucket empty at time of inspection.
Corrective Action: Ensure that sanitizer is available in the dishwasher at all time during operation.
Observation: Quat concentration in sanitizer spray bottles ranged from 0ppm-100ppm. Automatic sanitizer dispenser does not appear to be working properly.
Corrective Action: All food prep must occur on surfaces capable of being sanitized (cutting boards); automatic dispenser must be serviced; Quat sanitizer concentration must be 200ppm.
Observation: Food not protected during storage from potential sources of contamination; fish stored in chest freezer are not covered; Food products are being stored next to chemicals in the storage room.
Corrective Action: All fish must be wrapped/bagged when removed from original boxes. Chemicals and food products must be stored separately in the storage room.
Observation: Inadequate handwashing facilities – no soap or no approved towels or no hand drying devices are present.
Corrective Action: One sink in the kitchen area must be designated as a handsink and supplied with soap and paper towel. Existing handsink in the service area must be supplied with soap and paper towel at all times during operation.
Observation: Floors, walls, ceilings not properly constructed and installed, not in good repair, unclean surfaces. Shelves under the sink in the service area are constructed of bare wood; shelves and walls in this area appear stained and moldy. Insulation is showing through ceiling tiles. The floor in the storage area has a build-up of syrup.
Corrective Action: Service area shelves must be cleaned and painted or replaced to ensure a cleanable surface. Ceiling tiles must be repaired or replaced. Thorough cleaning is required in the storage room.