Tom Dick & Hank

Food properly labeled; original container — Inspector Note: Observed plastic bin holding sugar, brown sugar and flour without proper labels stored in dry storage closet in kitchen. CA: PIC labeled containers during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no Quaternary sanitizer test kit provided at time of inspection. Operator must provided quaternary ammonium test kit for three compartment sink and sanitizer bucket. Instructed operator to sanitize utensils in dish machine to sanitize food contact surfaces. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed food/ice debris build-up on shelving within reach in freezer in main kitchen. Instructed Operator to clean/sanitize non-food contact surfaces during inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Hot and cold water available; adequate pressure — Inspector Note: Observed lack of cold water provided at hand wash sink at server station in kitchen. Operator stated work order placed for plumber to service sink on 7/7/26, must repair sink and provide cold water. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed broken light cover in main kitchen above food contact surfaces. CA: contact maintenance to fix the lighting cover.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed low light intensity for walk in dry storage area. CA: The light intensity shall be at least 10 foot can candles (108) at a distance of 30 inches (75 cm) above the floor in dry food storage area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed bar dishwasher chemical ppm under the approved minimum. Ca: advised pic to have dishwasher sink serviced.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed prep top cutting board with cuts and stains. Observed interior of ice machine with black buildup. CA: all food contact surfaces shall be cleaned to sight and touch.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menu without consumer advisory and asterisk next to food items that can be served to a temperature request