PEOPLES CHOICE RESTAURANT

Violations (5)

• 22-46-4Critical

  Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized.

  High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employee washing large pots that were too big to fit into the three compartment sink. Employee washing large pots using a bleach soaked wiping cloth to sanitize the dishes for less than 7 seconds.

  High Priority

• 41-15-5CriticalCorrected on site

  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

  High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm+). Operator corrected to 100ppm. **Corrected On-Site**

  High Priority

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over the flip top table in the kitchen. Operator stored properly. **Corrected On-Site**

  Basic

• 14-69-4

  Ice buildup in reach-in freezer in the office area.

  Basic - Ice buildup in reach-in freezer in the office area.

  Basic

• 16-08-4

  Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

  Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed employee washing large pots that were too big to fit into the three compartment sink. Employee washing large pots using a bleach soaked wiping cloth to sanitize the dishes.

  Intermediate