ANCHOR EML THE LLC

Adequate hand washing facilities supplied and accessible

Observed pans stored in the hand sink in the kitchen at the time of inspection.Corrective Actions: Ensure to keep hand sinks easily accessible at all times during food preparation.

Food-contact surfaces: cleaned & sanitized

Observed no sanitizer buckets set up to disinfect food contact surfaces.Corrective Actions: Ensure to maintain sanitizer buckets to disinfect food contact surface during food preparation times.

Proper date marking and disposition

Observed chicken wings in the walk in cooler lacking required date label.Corrective Actions: Ensure to use proper date labeling practices of dates of preparation and use by dates.

Insects, rodents and animals not present

Observed gaps between the back exterior door and the door frame.Corrective Actions: Ensure to completely seal the back exterior door to prevent any pest entry.

Wiping cloths; properly used and stored

Observed soiled wipimg clothes stored on the prep line cooler cutting boards.Corrective Actions: Ensure to store the wipimg clothes in a sanitizer solution bucket when not actively using wipimg cloth.

Single-use/single-serve articles; properly stored, used

Observed styrofoam to go boxes stored with the food contact surface facing up.Corrective Actions: Emsure to store the styrofoam to go. odes inverted to prevent and foreign debris or any contamination.

Warewashing facilities, installed, maintained, used, test strips

Observed dish machine producing less than 50 ppm of chlorine.Corrective Actions: Ensure to use the three compartment sink with chlorine until the dish machine is fixed.