Poisonous or Toxic Substance Working Containers Identify Common Name (46.1002)
Spray bottle containing a green colored liquid is not labeled with contents.
In-Use Utensils & Between Use Storage (46.302)
Scoop being stored in the bar ice bin with handle touching the drink ice.
Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Test strips for CHLORINE (used in the dish machine) and QUAT sanitizer (used at the 3 bay sink) are not available for use.
Maintenance & Operation of Mechanical Warewashing Equipment (46.675(a)-(c))
Dish machine not dispensing sanitizer at the 50ppm minimum. Do not use until working correctly.
Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
The ice machine deflector plate has a dark colored residue present. (Operator shut down machine for cleaning.)
Disposal of Sewage and Non-sewage Liquid Waste (46.863)
Bar soda gun holster is missing it's drain tube.
Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
Rear outer personal door leading to the walk in cooler area has a detached screen.
06/22/2011
Regular
Poisonous or Toxic Substance Original Containers Display Identifying Information (46.1001)
Spray bottle containing a clear liquid not labeled with contents.
In-Use Utensils & Between Use Storage (46.302)
Dishracks stored directly on the floor between uses.
Food Temperature Measuring Devices Provided (46.632)
Not all of the refrigeration units are equipped with a thermometer.
Equipment in Good Repair & Proper Adjustment (46.671)
Metal wire fry baskets have loose strands present.
Surface Characteristics of Indoor Areas of Food Facilities (46.901)
There is an unsealed hole present in the floor where a drainage pipe enters.
Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Hand sink not equipped with hand washing signage. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
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