February 03, 2009 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1960 - Corrected During Inspection Food storage containers were found stacked while wet after cleaning and sanitizing.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.

Comments:
Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm

February 05, 2008 (Critical Procedures)

Violations:

• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: glasses in the bar area have food debris and greasy fingerprints on them.
  Clean and sanitize these surfaces for food contact. The bar tender needs to be more diligent in using the brush and in washing his hands after serving/busing foods.
• 1900 - Critical The 3 compartment sink in the bar is being used incorrectly: employees are washing in the first sink; sanitizing in the middle sink, and rinsing in the third sink.
  Bartenders need to wash in the first sink; rinse off the food debris and soap in the middle sink; and sanitize in the third sink.

Comments:
Thank you for the following: accessible hand sink with soap and towels and signs; thermometers in all refrigerators; 3 digital thermometers; a daily refrigeration/food temperature log; ALL potentially hazardous foods are correct; operating the dish machine and large 3 compartment sink correctly; all utensils, dishes, silver, glasses (except bar ones), food equipment, food containers are clean to sight and touch; employees are clean, in aprons with hair restraints, and gloves as needed; clean and well stocked bathrooms; sprayers are labeled and stored so that an "accidental squirt" would not contaminate food or food contact surfaces; addressing items from the last inspection; a ServSafe trained manager.

April 26, 2007 (Routine)

Violations:

• 1770 A - Corrected During Inspection Critical Repeat Some of the utensils were observed soiled to sight and touch: .
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: backside of equipment door handles.
  Maintain nonfood-contact surfaces of equipment clean.

Comments:
All food and equipment temperatures were within the allowable limits. HACCP records for several days were reviewed during this inspection. Records should indicate that corrective action was taken when needed.

August 17, 2006 (Routine)

Violations:

• 1320 - Some of he temperature measuring devices are not easily readable or are "hidden" or are broken.
  Provide an easily readable thermometer so employees can accurately read the thermometer. Management needs to go to EVERY refrigerator and open the door and see if there is a thermometer IN PLAIN SIGHT, and that is it mounted so it can be read easily. Some are on the wire racks at right angles to the front and can not be read. Some are broken. The wet and the dry walk in units are either broken or flawed. Buy some large cheapie kinds like you put on the back fence and put them on the wall inside. Try mounting small ones in reach in with a screw in the back of the door.
• 1320 - There was no temperature measuring device located in the some of the units or you can't find them easily.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The hand sink near the ice machine has a bad leak. Think of the cost of all the hot water. The gasket on the ice machine door is installed in such a manner that it will not close securely. The employees' bathroom door will not close securely.
  Please make repairs.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was to be 150 degrees while the actual temperature was 124 degrees.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Management was told last night by a corporate inspection that temperatures were correct but the thermometer was in need of replacing. TODAY the thermometer read 124 degrees and my digital thermometer read 124 degrees. The 160 degree wax tape barely turned black along the edges. It should turn SOLID black. Dishmachine works by time and temperature. If the plate does NOT get close to 150 degrees during the run thru the wash cycle, there is NO WAY the brief time in the sanitizing cycle at 185 degrees can heat up he plate to 160 degrees.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: look at the cutting boards hanging over the 3 compartment sink. Some have dark, food scum stains. ALSO you need to clean the fan guards in the walk in. They are starting to accumulate mold..
  Clean and sanitize these surfaces for food contact. These need to be scrubbed clean before sanitizing.g
• 3180 - The floors under the shelves in the dry storage, the walk ins, the dish machine, the ice machine have some debris.
  Put these areas on your weekly cleaning schedule.

Comments:
NOTE: During the inspection, there was a 9 x 9 inch pan of wild rice in one of the cook line low boys. It was 134 degrees. This is TOO large of a hot item to put in such a small unit that has it's doors opened continuously during lunch time. It should be left in the walk in to cool and then put in the reach in. IT WAS MOVED BACK TO THE WALK IN.
NOTE: Your inspector last night was correct when they said that "salad dressing do not need to be refrigerated." That is true as long as they are COMMERCIALLY made, since the pH will be 3.9. But if you MAKE YOU OWN or ADD anything to the commercial mix, it MUST be held at 45 degrees or colder.
NOTE: The salad unit today is 50 degrees in the top and bottom. This is OK since there are no potentially hazardous foods in the refrigerator. BUT if you put PHFoods - LIKE diced ham, hard boiled diced eggs, etc. THEN this unit MUST keep these foods 45 degrees or colder.
NOTE: Most of the PHFoods that were sitting out during preparation were 45 degrees or colder. There were some shrimp that were 48 degrees. It is important to put these containers DOWN into the ice so the food can stay cold. TODAY, the containers were sitting on top of the ice so only the bottoms were chilled.
Thank you for the following: accessible hand sinks with soap and towels and signs; a calibrated food thermometer; clean employees in uniforms with hair restraints and gloves as needed; clean and well maintained bathrooms; defrosting PHFoods in COLD RUNNING water; hoods and filters so CLEAN they look brand new; china, glasses, silver, utensils, food containers are clean to sight and touch; vacuum breaker on the mop sink; ServSafe trained managers.

May 16, 2006 (Routine)

Violation: 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: 50% of the soup spoons have dried food on them. ALL OTHER SILVER, DISHES, GLASSES, UTENSILS, FOOD CONTAINERS ARE CLEAN TO SIGHT AND TOUCH.
Clean and sanitize these surfaces for food contact. SPOONS WERE PUT IN THE SOAK TUB AT THE DISH MACHINE.
Comments:
NOTE: When chips get on the surface of china, it is impossible to wash - rinse - sanitize them; please toss them.
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; calibrate food thermometers available; all PHFoods at correct temperatures; clean employees in uniform with hair restraints and gloves as needed; the dish machine is run according to the data plate; both the kitchen and bar 3 compartment sinks are operated correctly with sanitizer and test papers available; silver, china, glasses, utensils, food containers are clean to sight and touch; clean and well stocked bathrooms; a clean kitchen to be immediately after lunch; soda drink nozzles that are clean; ServSafe trained managers.

May 16, 2006 (Routine)

Violation: 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: 50% of the soup spoons have dried food on them. ALL OTHER SILVER, DISHES, GLASSES, UTENSILS, FOOD CONTAINERS ARE CLEAN TO SIGHT AND TOUCH.
Clean and sanitize these surfaces for food contact. SPOONS WERE PUT IN THE SOAK TUB AT THE DISH MACHINE.
Comments:
NOTE: When chips get on the surface of china, it is impossible to wash - rinse - sanitize them; please toss them.
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; calibrate food thermometers available; all PHFoods at correct temperatures; clean employees in uniform with hair restraints and gloves as needed; the dish machine is run according to the data plate; both the kitchen and bar 3 compartment sinks are operated correctly with sanitizer and test papers available; silver, china, glasses, utensils, food containers are clean to sight and touch; clean and well stocked bathrooms; a clean kitchen to be immediately after lunch; soda drink nozzles that are clean; ServSafe trained managers.

February 14, 2006 (Critical Procedures)

Comments:
NO VIOLATIONS NOTED DURING THIS CRITICAL PROCEDURES INSPECTION.
Thank you for following: multiple accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; digital food thermometers; all PHFoods at correct temperatures; refrigeration/food temperature logs;code dating RTEPHFoods; clean employees in uniform/apron using hair restraints and gloves as needed; rapid cooling of pasta in ice in the 3 compartment sink; knowledge of operating the 3 compartment sink correct with chlorine sanitizer and test papers available; dish machine is operating according to the data plate and is clean inside and outside; china, glasses, silver, utensils, food contact surfaces, food containers are clean to sight and touch; a clean kitchen to be right after lunch on Valentine's Day; addressing all items from the last inspection; ServSafe trained managers.

November 15, 2005 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures. The thermometer at the door measuring inside air temperature to the back walk in was 55 degrees. Foods inside ranged in temperatures from 42 degrees to 47 degrees, except a few rock lobsters that were 50 degrees.
  The rock lobsters were discarded. The inside air temperature is now 42 degrees. I do not understand what was going on since a defrost cycle should not elevated the food temperatures 8 degrees, You need to monitor this unit and if the air temperature starts to rise above 50 degree, the relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - The can opener blade is rusted and dull. You can see metal shards on the cog wheel.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1770 A - Critical Repeat The rubber seal to the ice machine lid has pink and black mold growing in it.
  Clean and sanitize this rubber gasket.
• 3080 - Repeat Burned out light bulb in the bar unit.
  This IS an old unit and it is probably hard to find a bulb, but you need one so you can see inside this unit, like check to fan guard.If you can not find one, you may have to replace the fixture.
• 3270 - Flies.
  Use swatters but clean up the "kill" with a sanitized rag; use glue tapes but not over food prep areas; use glue traps about anywhere since they are inside a cardboard box.

Comments:
NOTE: Keep an eye on the back walk in for two days and see if the temperatures vary; if so, call your maintenance man.
Thank you for the following: accessible hand sinks with soap and towels and signs; addressing 6 items from the last inspection; thermometers in all refrigerators; a digital food thermometer; clean and well stocked bathrooms;sanitizer in the wipe rag buckets; dish machine clean inside and out; dish machine operating according to the data plate;clean employees in uniforms with hair restraints and gloves; silver, china, glasses, utensils, food containers are clean to sight and touch; vacuum breaker on the mop sink; ServSafe trained managers.

August 17, 2005 (Critical Procedures)

Violations:

• 0610 - Repeat Pans of rice are nestled in the wet box.
  Stack them, do not nestle them, so the bottom of one pan does not touch the food in the lower pan.
• 0830 - Critical The prepared ready-to-eat (RTE) (this is like shrimp salad or ground crab - foods that will NOT be re-cooked - in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - There was no temperature measuring device located in the several units or ELSE they were not EASILY VISIBLE. I did not poke around looking for them.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Ports in the upper wash arm are stopped up.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. You need a flashlight so employees can see this arm. Management needs to monitor night shift to see that they do it.
• 1770 A - Critical 1. Mold is growing on the outside of the ice machine, all around the doors. 2. Several of the bar glasses have lip prints, greasy finger smudges, and/or food particles on them.
  1. Clean and sanitize. 2.Use the three brush unit and inspect afterwards.
• 3030 - Using a cloth towel for drying hands at the bar hand sink.
  Put some paper towels near this sink.
• 3080 - Repeat Light bulb in the bar refrigerator is burned out.
  Replace.

Comments:
Thank you for the following: hand sinks with soap and towels and signs (except in the bar); digital and metal stem food thermometers available; clean employees with uniforms, hair restraints, gloves available; good dry storage; ServSafe trained manager; vacuum breaker on the mop hose; hoods and filters clean; running water dipper wells; silver, china, glasses (except bar glasses), utensils, food containers are clean to sight and touch; all PHFoods are 45 degrees or colder; dish machine temperatures according to the data plate.

May 04, 2005 (Critical Procedures)

Violations:

• 0610 - Corrected During Inspection Nesting pans of rice in the walk-in in so the bottom of one pan sits down into the food of another pan. I know you know differently, since other pans are stored cross wise and the bottom of a pan does not contact the food in the pan below..
  Corrected.
• 3080 - Less than 20 foot candles of light was noted in the bar unit. The existing light is burned out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

Comments:
NOTE: Buy a small flashlight so you can see the insides of the dish machine and some of your equipment.
Thank you for the following: hand sinks with soap and towels and signs; vacuum breaker on the mop hose; bathrooms clean and well stocked; hoods filters clean; soda drink nozzles clean; running water in the dipper wells; 2 calibrated digital thermometers; 3 compartment sink set up correctly with sanitizer and test papers available; dish machine operates according to the data plate; ServSafe trained managers; clean employees in uniforms/and aprons, hair restraints and gloves available; thermometers in/on all refrigerators; china, silver, glasses, utensils, plastic and stainless steel food containers are clean to sight and touch; raw meats stored appropriately in walk ins; all PHFoods at EXCELLENT temperatures.

February 03, 2005 (Follow-up)

Comments:
Dessert Unit is maintaining temperatures below 45 degrees. Right now, air and food temperatures are 40 degrees to 44 degrees. A piece of waxed paper/plastic wrap had been sucked against the air intake screen and was retarding the air flow. It had been checked out with in an hour of yesterday's inspection and found and removed, and the temperatures went down rapidly. CORRECTED.
ALL the stainless steel food pans have be scrubbed shiny and bright and are clean to sight and touch. CORRECTED.

February 02, 2005 (Critical Procedures)

Violations:

• 0820 - Critical Milk, rice and shrimp in the dessert unit was 50 degrees; other foods were 50 degrees but they were non-potentially hazardous foods like salads and salad dressings and cakes.
  The rice, milk and shrimp were immediately moved to another unit. This unit will be checked out. It may be that when one door is shut, the other one pops open and some times it does not shut and seal again.
• 1770 A - Critical Some of the stainless steel pans have dried food particles in them. They are done in the dish machine so it is possible the food is either drying or has been baked on by being in a heat well. It then requires "real elbow grease" BEFORE they are put into the dish machine.
  They are to be inspected and rewashed, as needed.

Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; raw meats stored correctly in the walk in; 3 compartment sink operated correctly with sanitizer and test papers available; ServSafe trained managers; calibrated food thermometers available; clean employees with uniforms/aprons, hair restraints, and gloves as needed; dish machine operated according to the data plate; silver, glasses, china, utensils clean to sight and touch; bathrooms clean and well stocked; thermometers in/on all refrigerators; repaired lid of ice machine looks good - thank you.
Note: please replace the broken thermometer in the salad unit.

November 02, 2004 (Routine)

Violations:

• 1570 - Repeat Ice machine lid is loose and drooping.
  Repair or replace.
• 1770 A - Critical Soda drink nozzles in the wait station at far end of the establishment were moldy. All others were clean.
  Clean.
• 0550 - No ice scoop at either wait station.
  Put some at these places so wait staff does not need to scoop glasses through the ice. THE SCOOP FOR ONE DRINK STATION WAS FOUND.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it is registering 52 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1700 - Critical Employee who described the operation of the three compartment sink could not locate the sanitizer. He DID describe the process CORRECTLY.
  He has not been employed that long, but he needs to learn where it is stored. MANAGER SHOWED ME WHERE IT IS STORED.
• 1530 - Employee above also could not locate the test paper for the sanitizer.
  Same comment as above. THE MANAGER SHOWED ME WHERE IT IS STORED.

Comments:
This routine inspection was following the flow if food through the establishment: the following are the good aspects of this inspection. The violations were noted above:
Receiving and storage: commercially purchased;food is stored up off the floor; no pests; freezer-5 degrees; wet box-38 degrees; dry box-34 degrees; code dating RTEPHFoods; commercial food scoops used;raw meats stored on lower shelves in the refrigerator.
Prep area: hand sink with soap and towels and sign; clean employees with aprons, hair restraints, and gloves; stainless steel and plastic pans are clean to sight and touch; food thermometers being used to monitor correct food temperatures(noodles- 42 degrees, shrimp-44 degrees); ice scoop protected.
Grill line: Taulsens-40 and 32 degrees; Victorias-34,32,18 degrees; hoods clean; microwaves clean; plates and utensils clean to sight and touch; hand sink with soap and towels and sign; charged fire extinguisher available; thermometers in all refrigerators; food thermometers being used to monitor food temperatures.
Wait stations: sour cream-45 degrees; salad unit-top/bottom-42/36 degrees; Victoria upright-42 degrees; Hussmann upright-37 degrees;hot water for soup storage-176 degrees; milk-37 degrees; clean employees who handle food well;
Drink stations: clean glasses, cups, and silver; drink nozzles in one side are clean and free of mold.
Bar: hand sink with soap and towels and sign; 3 compartment sink being operated correctly with sanitizer and test papers available; bar refrigerator-43 degrees; 1/2 & 1/2-42 degrees.
Bathrooms: clean and well stocked.
Pests: none visible; control methods being used.
Dish machine; clean inside and outside; operating at correct temperatures according to the data plate.
Employees: clean with uniforms, aprons, hair restraints, gloves; gloves used as needed; good command of food safety techniques; use thermometers to monitor foods.
3 Compartment sink operation: The young employee I asked had a good command of the proper techniques to wash - rinse - sanitize food contact surfaces.
THANK YOU FOR YOUR ATTENTION TO SMALL THINGS AND CONCERN ABOUT SAFE FOOD HANDLING.

August 04, 2004 (Routine)

Violations:

• 1320 - Repeat No thermometer in the salad unit.
  CORRECTED DURING THE INSPECTION.
• 1570 - Lid on the dish machine does not fit snug, creating a gap through which contamination can occur.
  It's a new lid, but the hinge obviously needs some work.
• 1580 - Repeat Cutting board needs to be scrubbed back to white each day.
  THIS CUTTING BOARD WAS TRASHED AND REPLACED WITH A NEW ONE.
• 3270 - Even though you have electric fly traps, you still have flies galore.
  Use a swatter, use some fly tapes, use some fly glue boards, but KILL them.

Comments:
Thank you for the following: 3 hand sinks with soap and towels and signs; 3 compartment sink operated correctly with sanitizer and test papers available; multiple calibrated food thermometers; bathrooms clean and well stocked; clean employees with uniforms, hair restraints and gloves; RTEPHFoods are labeled; ServSafe trained managers; dish machine operated according to the data plate; all PHFoods at correct temperatures.

May 06, 2004 (Routine)

Comments:
Today's routine inspection was a Hazard Analysis Critical Control Point evaluation of the clam chowder from the time it comes into the back door until it is consumed or discarded. I was led through the process by Don. We followed this product from when it came through the back door and went into storage (refrigeration and dry) to preparation, to holding, to serving, to cooling at the end of the night shift (if sufficient amount remains) to re-heating the next morning to holding in the "alley" to re-serving. Red Lobster has a good flow of food, a good HACCP system, good temperature checks, good temperature logs, a good knowledge of food safety and cooking temperatures by Don, a good way of cooling down the product, a good way of re-heating, a good way of re-service.
There were hand sinks available with soap and towels and signs. The employees were clean with uniforms and hair restraints, and gloves. There were thermometers in all refrigeration units. There are digital and metal stem thermometers available. Employees know how to calibrate and set metal stem thermometers. The dish machine ran according to the data plate. Procedures were correct for using the 3 compartment sink and sanitizer and test papers were available.
A suggestion was made to the staff concerning the cleaning of the upper arms in the dish machine and the degree of cleanliness of the pots used in the chowder process.

February 10, 2004 (Routine)

Violations:

• 1320 - Repeat There was no temperature measuring device located in some of the refrigerators OR else they are in there but you can't find them easily. If the latter is the case than that defeats the purpose of having them, which is to monitor 41 degrees on a daily basis..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1340 - The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination. The curtin to be between the wash and the rinse tanks was lieing on top of the dish machine.
  Provide baffles, curtains, or other means to prevent cross contamination between the wash and rinse tanks of the warewashing machine. IT WAS INSTALLED BY THE DISH MACHINE OPERATOR.
• 1570 - The plastic/vinyl strip on the ice machione door ios flapping.
  Replace, please.
• 1580 - Some cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the bar area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3080 - Repeat Burned out light bulb in the bar unit refrigerator.
  Replace sopeople can see inside.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Get the dish machine man to put a data plate on this unit.
• 1770 - Repeat Soda drink nozzles are growing mold.
  Drop often enough and wash - rinse - sanitize so nozzles stay clean to sight and touch. ALL WERE CLEANED BEFORE THIS INSPECTION WAS COMPLETED.

Comments:
Thank you for the following: hand sinks with soap and towels and signs; dating PHRTEFoods; digital food thermometer available and use to do temperatures 2 times per day; dish machine clean, temperatures and psi correct; clean employees with aprons, hair restraints and gloves; vacuum breaker on the mop sink; ServSafe trained managers; know how to operate the 3 compartment sink with sanitizer and test papers available; all PHFoods are at excellent temperatures; defrosting meat under cold, running water.

July 29, 2003 (Routine)

Violations:

• 0820 - Critical One pan of shrimp in preparation has shrimp between 63 and 71 degrees. Another pan in preparation has shrimp around 41 degrees. The latter was defrosted yesterday and held overnight in a refrigerator. The former had tap water put on them this morning. If these shrimp had been frozen, then in 2 hours they should not have been in the 60 to 70 degrees. If they came out of a refrigerator, then ice should be used with the tap water to keep them near 41 degrees during preparation.
  Ice the slurry to keep them around 41 degrees during prepartation.
• 1320 - Repeat No thermometers in bar unit, salad unit, and one of the 1/2 units on the cook line.
  Any refrigerator without a built in thermometer needs a thermometer placed inside where you can easily see it and monitor 41 degree temperatures.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it was 50 plus psi.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. About 1/2 of the upper wash arms ports are clogged with plastic, paper and food debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1770 - Front of the ice machine, walk in floors, insides of refrigerators, drink machine nozzles and caps, wall at the dish machine pre wash area are dirty or moldly.
  These need to be cleaned (and maybe sanitized if a food contact surface) often enough to be maintained in a clean state.
• 2310 - Critical Repeat There are 3/4 sinks that can be used as a hand sink in the bar, but none are so bar tenders wash hands in the 3 compartment sink.
  A hand wash sink needs to ne designated and a sigh installed to that effect.
• 3030 - Repeat No hand towels at the hand sink in the bar area.
  When a sink is designated, you need to have paper towles near it.
• 3020 - Repeat No soap at bar hand sink.
  When a hand sink is designated, then a soap dispenser needs to be installed.
• 2350 - Critical Leak in the bar 3 compartment sink so water flows across the floor to the floor drain.
  Repair the leak.
• 3080 - Light in the bar unit refrigerator is burned out.
  Replace it with at least a 20 foot candle light.

Comments:
Thank you for the following: hand sinks with soap and towels and signs; employees with aprons and hair restraints and gloves; 3 calibrated food thermometers; ServSafe trained managers; all PHF (save one) in excellent rang; 50-100 ppm in all sanitizing buckets.