October 14, 2009 (Routine)

• 2310 - Critical There was a cutting board laying on top of, and partially obstructing the kitchen handwashing sink, at the time the inspection was begun. Also, the handwashing sink in the bar area, downstairs, has cold water, but does not have hot water. (All handwashing sinks were stocked with handsoap and paper towels-which is also an important requirement).
  All handwashing sinks must be unobstructed, and easily available for use, at all times. All handwashing sinks (and all other sinks) must have hot and cold water available at all times. We need to do everything possible to encourage frequent, and whenever necessary, handwashing.
• 1890 - Critical The mechanical dishwasher was getting only 10 ppm available chlorine, associated with the sanitizing step (the final rinse step) of the mechanical dishwasher, as measured by our test strip kit..
  Available chlorine level, for bleach-type sanitizing solutions (bleach type sanitizers are the type used in the mechanical dishwasher) always needs to be 50 to 100 ppm, for the mechanical dishwasher to be sanitizing correctly. Until the mechainical dishwasher is again sanitizing correctly, all items must be sanitized manually, by immersion in a sanitizing solution in the three-compartment sink, following the run through the mechanical dishwasher. We require that we receive a phone call from the establishment management, once the mechanical dishwasher has been repaired/adjusted, and is again sanitizing correctly.