SIDE AFFECTS BAR & GRILL

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher chlorine sanitizer at 0ppm and the sanitizing buckets of towels chlorine sanitizing solution at 0ppm. Educated owner to change bar sanitizing solution at least every 2-4 hours depending on use. Also, to run dishwasher before opening facility for the day to determine if solution is at proper concentration. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature 100 COS: Chlorine container was changed at dishwasher and the bucket was changed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand wash sink in main kitchen and bar lacking hand drying provisions. CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.