Beechwood Tavern

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes wet-stacked at 3 compartment sink. Must allow dishes to air dry fully before stacking or stack in a way that allows air flow.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cutting boards with significant dark gashes. Must have cutting boards clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles at dispenser with brown/black accumulation. Must clean to sight and touch and maintain clean.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer buckets in use for wiping stored on the ground. CA- buckets shall be stored off the ground. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed a high temperature dish machine and no irreversible temperature indicator. COS- PIC ordered a temperature indicator at the time of the inspection. 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