ETHAN'S COCKTAILS & BISTRO

Adequate handwashing facilities supplied & accessible — Inspector Note: CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf OBSERVATION: No paper towels supplied at the rear handsink in the kitchen near the food preparation sinks. COS-paper towels supplied

Adequate handwashing facilities supplied & accessible — Inspector Note: CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf OBSERVATION: rear handsink in the kitchen next to the food preparation sinks without hand soap. COS-soap supplied

Food-contact surfaces: cleaned & sanitized — Inspector Note: CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as 50ppm 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P OBSERVATION: Active dishwashing observed with the dishmachine reading 0ppm chlorine and the dish sink sanitizer at 0ppm Quat sanitizer. COS-sanitizer compartment of the dish sink set up 1/2 way full of water and 3 oz. of Quat sanitizer and obtained 200ppm Quat. Service technician must be contacted to service the units. Sanitizer concentrations shall be checked daily by staff to determine if alternative methods are needed.