Anchor Bar

Violations (3)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered 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 chart provided under this section (4-501.114) within the 2013 FDA Food Code; Observed dishes washed with automatic warewashing machine. Automatic warewashing machine uses chlorine sanitizer. Concentration was 0PPM of chlorine sanitizer. Automatic sanitizer dispenser for 3 compartment sink dispensed 150PPM of QUAT sanitizer.

  Protection from Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed sliced tomatoes at 46 and cut lettuce at 53 in make top unit in front of grills and fryers. Food employee stated that the tomatoes and lettuce were cut just an hour before. Observed Cut tomatoes at 44F in make top unit in back of kitchen. Food Employees could not state with certainty when the food was prepared.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-502.11 (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Food employee working at bartending station stated the automatic warewashing machine in the bartending station was not working at the moment but that they have already called EcoLab to come repair it. During inspection it was observed that the automatic warewashing machine in the back of the kitchen was dispensing 0PPM of chlorine. Facility was unaware the back end automatic warewashing machine was not dispensing any sanitizer.

  Utensils, Equipment and Vending