PITTMAN HOTEL MAIN KITCHEN & 4TH FLOOR BANQUET HALL

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(a) FOOD MANAGER CERTIFICATE SHALL BE POSTED FOR COSTUMERS TO SEE.

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) CERTIFIED FOOD MANAGER SHALL BE PRESENT AT ALL OPERATING HOURS.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 SHALL HAVE PAPER TOWELS AT ALL HAND SINKS.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) SHALL NOT USE HAND SINK AS A DUMP SINK. OBSERVED FOOD INSIDE HAND SINK.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN SODA GUNS AT BAR AND CAN OPENER BLADE.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(C) OBSERVED 0PPM QAD SANITIZER IN ALL SANITIZING BUCKETS. SHALL KEEP SANITIZER AT 200-400PMM OR FOLLOW MANUFACTURES RECOMMENDED PPM.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE AT BAR DISH MACHINE AT 10PPM, SHALL KEEP BETWEEN 50-100PPM.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED PRE COOKED SAUSAGE AT 48F, MENCED VEGETABLE IN WATER AT 50F, YOGURT AT 53F. PIC PLACED THE ITEMS IN AN ICE BATH.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL HAVE DISCARD DATE ON ALL PREP FOOD HELD FOR MORE THAN 24HRS (7 DAYS FROM PREP).

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 SHALL HAVE CHLORINE TEST STRIPS FOR DISH MACHINE AT BAR.

• 51

  Plumbing installed; proper backflow devices

  5-205.15 SHALL FIX PIPE AT 3 COMP SINK SO WATER DOESN'T SHOOT UP AND SHALL FIX WATER LEAKING OUT THE FALCET AT THE BAR.