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[?] A summary of the violations found during the inspection are listed below.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed the mechanical dishwasher not dispensing chlorine sanitizer. PIC made quat sanitizer in the 3-bay sink during the inspection and will have food employees use the 3-bay sink to sanitize dishes until the dishwasher has been repaired. Chlorine sanitizing solution at incorrect temperature and/or concentration.
PIC made quat sanitizer in the 3-bay sink during the inspection and will have food employees use the 3-bay sink to sanitize dishes until the dishwasher has been repaired.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed an opened bag of hot dogs not date marked in the bar cooler. Food employe date marked the hot dogs during the inspection. Refrigerated, ready-to-eat, TCS foods not properly date marked.
Food employe date marked the hot dogs during the inspection.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a build-up of debris inside the server prep cooler. Non-food contact surfaces of equipment are unclean.


Inspection Information


[?] Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 18-January-2024


Comments
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
I - P - Employee Health: The operation had an employee health policy on file.
VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized in the mechanical dishwasher.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.