Bankhead Seafood

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food splatter on interior of microwave and food residue on the blade of the table-mounted can opener. Observed dark spots on the food-contact surface of beverage nozzles in the service area. Corrective action - PIC advised to have beverage nozzles, can opener, and microwave cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed no sanitizer being dispensed at 3-compartment sinks in facility (test strips registered 0 ppm quaternary ammonium at dispenser, but registered high concentration when testing directly from the sanitizer container). Corrective action - PIC advised to call service provider to adjust the dispenser to provide sanitizer at proper concentration. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) 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 listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Hot and cold water available; adequate pressure — Inspector Note: At time of inspection, observed no hot water supplied to sinks throughout facility. Facility was not in operation temporarily and gas service was voluntarily interrupted. Corrective Action - Health Authority will revisit the establishment to verify hot water capacity prior to facility reopening. (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 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf