Sandtown Pub

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to maintain sanitizer dispenser for 3 comp sink. Observed sanitizer dispenser not working. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. PIC advised to have dispenser serviced.

Physical facilities installed, maintained, and clean — Inspector Note: Observed failure to maintain physical facilities in good repair to prevent food from contamination. Observed ice build up in walk in freezer on floor and walls. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC advised to clean walk in freezer.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed failure to provide adequate lighting in areas of food storage. Observed no light in walk in freezer. (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and PIC advised to have light installed in walk in freezer.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed back exit door in main kitchen being propped open for entire duration of inspection. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. PIC closed the door.

Proper date marking and disposition — Inspector Note: Observed failure to date mark multiple TCS food items in WIC that were prepped in house. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items using 7 day rule.

Nonfood-contact surfaces clean — Inspector Note: Observed residue and buildup of soiled material on racks in the reach-in cooler, build-up of grease on nonfood-contact surface in every corner of facility (kitchen, bar, dining area and food equipment), and observed build-up of food debris, dust or dirt on nonfood-contact surface of chairs and tables. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to keep surfaces clean to sight and touch.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in the kitchen is dripping water and still out of order. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC will fix within 5 days.

Food properly labeled; original container — Inspector Note: Observed food items (cooking oil, sauces, spices & seasoning) in storage containers were not identified with the common name of the food item. Food Storage Containers should be identified with Common Name of Food with the exception of containers holding food that can be readily and unmistakably recognized, such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled food containers.

Nonfood-contact surfaces clean — Inspector Note: Observed residue and buildup of soiled material on racks in the reach-in cooler, build-up of grease on nonfood-contact surface in every corner of facility (kitchen, bar, dining area and food equipment), and observed build-up of food debris, dust or dirt on nonfood-contact surface of chairs and tables. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to keep surfaces clean to sight and touch.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the presence of mesh filters in a hood where grease laden vapors are produced, and floors not maintained cleanable and durable. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will ensure facility is maintained.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in the kitchen is out of order. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. PIC will fix within 5 days.