Brittany's Sports Bar - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
1770 A	Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Slicer Clean and sanitize these surfaces for food contact.
0830	Corrected During Inspection Critical The prepared ready-to-eat 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
0570	Corrected During Inspection Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1800	Corrected During Inspection The top of the dish machine noted not clean. Clean on the top of the dish machine.
3180	Repeat The floor in the kitchen under the equipment in the kitchen. Clean the in the kitchen

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