MR D'S

Violations (5)

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine sanitizer at zero ppm. Chef changed buckets and primed to 100 ppm chlorine

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine sanitizer at zero ppm. Chef changed buckets and primed to 100 ppm chlorine **Corrected On-Site**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner at cook line. Chef removed paper towels.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner at cook line. Chef removed paper towels. **Corrected On-Site**

  High Priority

• 22-43-4CriticalCorrected on site

  Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium solution at three compartment sink at approximately 600 ppm. Chef emptied solution and refilled to quaternary solution 200 ppm

  High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium solution at three compartment sink at approximately 600 ppm. Chef emptied solution and refilled to quaternary solution 200 ppm **Corrected On-Site**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by the bar handwashing sink. Chef filled paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by the bar handwashing sink. Chef filled paper towels. **Corrected On-Site**

  Intermediate

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by cook line has no hot water. Water temperature at 78°f

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by cook line has no hot water. Water temperature at 78°f

  Intermediate