Belmar Lanes Bar, 4035 Fort, Lincoln Park, MI 48146 - inspection findings and violations

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Business Info

Restaurant name: BELMAR LANES BAR
Address: 4035 Fort, Lincoln Park, MI 48146
Permit #: 029955
Non-smoking facility: No
Last inspection: 03/04/2015
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Inspection findings

Inspection date

Type
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels at hand washing sink at bar and at hand sink in back room area. All hand washing sinks must have hand washing sinks at all times. Correct immediately. Corrected at time of inspection by education and by placing paper towels at hand sinks. Corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink bar
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap at bar and back area hand sinks. Hand washing sinks must have soap at all times. Correct immediately. Corrected at time of inspection by education and by providing soap to these hand sinks. Corrected
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable Designed To retain characteristic qualities under normal use conditions
    Comment:
    Observed domestic Cuisanart grill unit in kitchen. Hamburgers are on menu. This piece of equipment is not approved to be used in a food establishment. Remove from establishment and discontinue making hamburgers. Commercial equipment must be used in a food establishment. Correct immediately
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
 03/04/2015Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    CORRECTED. DISCONTINUED SERVING HAMBURGERS.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Food Temperature Measuring Dev
    Comment:
    CORRECTED. FOOD THEMOMETER PROVIDED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
 05/15/2014Follow-up
  • Critical: Consumption of Animal Foods th
    Comment:
    NOT CORRECTED. THE CONSUMER ADVISORY MUST CONTAIN A DISCLOSURE AND REMINDER: EXAMPLE OF DISCLOSURE: CONTAINS RAW OR UNDER COOKED INGREDIENTS EXAMPLE OF REMINDER: CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. IT MUST BE WORDED EXACTLY AS THE FOOD CODE STATES. RISK CONTROL PLAN
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Food Temperature Measuring Dev
    Comment:
    NOT CORRECTED. MUST PROVIDE A THERMOMETER THAT SCALES DOWN TO ZERO. OPERATOR PROVIDED A STANDARD MEAT THERMOMETER. RISK CONTROL PLAN
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Comment:
    CORRECTED. PAPER TOWEL PROVIDED AT KITCHEN HAND WASH SINK. DISREGARD ALL OTHER LOCATIONS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED. AT KITCHEN HAND WASH SINK SOAP PROVIDED. DISREGARD OTHER SPECIFIED LOCATIONS.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Packaged and Unpackaged Food -
    Comment:
    CORRECTED. OBSERVED NO RAW GROUND BEEF BUT RAW SHELLED EGGS WERE OBSERVED STORED OVER JUICE, HOT DOGS AND ALCOHOLIC BEVERAGES. CORRECTED WHEN OPERATOR MOVED EGGS OUT OF COOLER TO ANOTHER AREA. RISK CONTROL PLAN
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED. HOT DOGS WERE DATED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED. TEST STRIP PROVIDED FOR BOTH CHLORINE AND IODINE.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 03/26/2014Follow-up
  • Critical: Capacity
    Items:
    Hot water supply
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient supply if hot water such as a larger or additional hot water heater.
    Comment:
    OBSERVED THERE WAS A CHANGE IN THE LAST YEAR FROM A HWH 50 GAL/ 50,000 BTU/h TO A 33.9 GAL/39,999 BTU. ANY CHANGES THAT ARE MADE TO THE HOT WATER CAPACITY WOULD HAVE TO BE APPROVED BY THE WAYNE COUNTY HEALTH DEPARTMENT (WCHD) PLAN REVIEW DEPARTMENT. OTHERWISE WHEN MAKING ANY CHANGES ALWAYS REFER TO WHAT APPROVED OF BY THE PLAN REVIEW DEPARTMENT. PLEASE FILL OUT THE HOT WATER PLAN SUBMITTAL PACKET GIVEN AT THE INSPECTION. PAYMENT MAY BE SUBMITTED AT THE OFFICE. WCHD IS OPEN FROM 8AM TO 4:30PM, CLOSED FROM 11:30AM TO 12:30PM FOR LUNCH, MONDAY THRU FRIDAY.
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    MENU ADVISORY NOT PROVIDED FOR HAMBURGERS. MENU ITEM, HAMBURGERS, ARE NOT AN APPROVED ITEM. DISCONTINUE OFFERING HAMBURGERS UNTIL FURTHER NOTICE. ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWEL IN THE FOLLOWING AREAS: HAND WASH SINKS IN THE BAR AREA (2) HAND WASH SINK IN THE KITCHEN,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink bar
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE SOAP TO THE FOLLOWING AREAS: HAND WASH SINKS IN BAR AREA (2) HAND WASH SINK IN KITCHEN. ,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW HAMBURGER PATTY STORED ON TOP OF READY TO EAT FOODS SUCH AS HOT DOGS AND NEXT RAW UNCUT ORANGE PEPPER. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    TWO PACKAGES OF HOT DOGS NOT DATE MARKED. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    TEST KIT NOT PROVIDED FOR IODINE GLASS WASHER OR CHLORINE SANITIZER FOR WAREWASHING. ,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Keep covered.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    POP GUN DISPENSER HOLDERS HAVE MOLD BUILD UP INSIDE OF THEM.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE HAND WASH SIGNAGE IN THE FOLLOWING AREAS: HAND WASH SINKS IN THE BAR AREA (2) HAND WASH SINK IN THE KITCHEN
    General violation description:
    6-301.14 - 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.
 03/03/2014Routine
  • Critical: Capacity
    Items:
    Hot water supply
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient supply if hot water such as a larger or additional hot water heater.
    Comment:
    ,
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    , ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink bar
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Keep covered.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - 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.
 01/03/2014Routine
No violation noted during this evaluation. 03/14/2012Routine Inspection
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Keep the kitchen hand wash sink bowl free of various items. Use this hand wash sink strictly for the purpose of staff handwashing.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 03/17/2011Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR THE SEPARATION BETWEEN THE 2 COMP. BAR SINK AND THE WHITE COUNTER.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Storage of soiled linens
    Items:
    Soiled linen(s)
    Problems:
    Stored improperly
    Corrections:
    Store soiled linens in a manner that does not contaminate other items.
    Comment:
    DO NOT LEAVE SOILED CLOTHS ON SINK COUNTERS, PLACE THEM IN THE LAUNDRY.
    General violation description:
    4-803.11 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
03/30/2010Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    1-door refrigerator(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OPEN CASE OF HOT DOGS WAS NOT DATE MARKED BT GOT DATE MARKED DURNG THE VISIT. VIOLATION CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 09/25/2009Routine Inspection
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - 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.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    Locations:
    2-compartment sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 04/16/2009Routine Inspection
No violation noted during this evaluation. 10/24/2008Routine Inspection
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Iodine solution concentration
    Locations:
    glass washer
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    REVISIT IS WITHIN 10 DAYS. USE 3-COMPARTMENT SINK UNTIL THE REQUIRED IODINE OBTAINED.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 05/01/2008Routine Inspection

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