There is an old sponge at the handwash sink in the pizza prep area. Remove the sponge - they are not approved for use on food contact surfaces. Instead, use scrubbers, wiping cloths, pads, etc... .

There is an accumulation of black grime on the interior ceiling of the ice machine. Remove the ice, clean and sanitize the interior frequently and thoroughly.

The kitchen dishwasher is not dispensing adequate sanitizer during the rinse cycle, and is only reaching 156° F during the rinse. (This appears to be a dual-sanitizing unit.) It was observed that sometimes the sanitizer pump is turning when the dish tray is already half out of the machine - the timing of the pump may need to be adjusted. Repair the machine to sanitize properly: the rinse must reach minimum 160° F at the dish level, and/or 50ppm chlorine must be dispensed. Until repaired, manually sanitize all cleaned dishware using the 3-compartment sink.

There are water leaks underneath the three-compartment sink; the water is draining onto the floor and into a nearby floor drain. The faucet at the same sink also has a minor leak. Repair these.

The sanitizer (chlorine) test strips are not available for the bar dishwasher. Provide these; test at least daily to ensure 50ppm chlorine is dispensed.

Observed the lid to the dumpster propped open. When not in use, always keep the lid closed.

The kitchen dishwasher is only reaching 142° F during the rinse. Repair this to reach minimum 160° F at the dish level during the rinse (180° F at the manifold level where the dial thermometer is located). Until repaired, manually sanitize all cleaned dishware at the 3-compartment sink. NOTE: A new hot water heater for the dish machine is onsite, however it does not fit and will need to be exchanged. Call for reinspection when the new hot water heater is in place, and the dishwasher is sanitizing properly.

The faucet for the handwash sink at the entrance to the bar area is loose. Resecure the faucet.

There is a water leak at the kitchen dishwasher, where the dishes enter the machine. (Water is leaking onto the floor.) Repair this leak.

The top level of the left-side prep table at the pizza station is holding food at 67° F. Repair this unit to hold food at 41° F or below throughout. (Note - the bottom is holding proper temperature.) Do not sell or distribute any potentially hazardous food held inside for more than 4 hours; relocate all else to another unit until this one is repaired.

Ice baths are in use at the cook's line, however the food inserts are sitting on top of the ice. Always plunge the inserts deep into the ice, so that ice completely surrounds the level of food in the inserts, to help ensure consistent cold-holding temperatures are maintained.

At the bar, observed a bottle of syrup stored inside the ice bin (ice used for consumer consumption). Never store anything inside the ice that will be consumed, to help avoid cross-contamination. ~Corrected onsite~

The kitchen dishwasher is not reaching proper temperature of 160° F during the rinse cycle - it is only reaching 135° F. Repair dishwasher to sanitize properly; until repaired, manually sanitize all utensils and dishes at the 3-compartment sink. (Note - repairman contacted during inspection.)

The bar dishwasher was only sanitizing at 25ppm chlorine during the rinse cycle. After changing the sanitizer bottle, the proper level of 50ppm chlorine was reached.

*BOTH DISHWASHERS HAVE A HISTORY OF THESE SAME SANITIZING ISSUES. IT'S VERY IMPORTANT TO FREQUENTLY TEST EACH DISHWASHER, AT LEAST ONCE PER DAY. AN ACCURATE TEMPERATURE-MEASURING DEVICE MUST BE USED FOR THE KITCHEN/HIGH-TEMP UNIT- OBTAIN TEST STRIPS OR A DISH TEMPERATURE MEASURING DEVICE. (THE DIAL THERMOMETER ON THE UNIT IS NOT ACCURATE.) FOR THE BAR, UTILIZE THE CHLORINE TEST STRIPS AND ENSURE THAT EACH EMPLOYEE USING THE DISHWASHER IS FAMILIAR WITH TESTING.*

There is duct tape on the dishwasher, near where the dishes exit. Remove tape, as it is not durable or cleanable. Make any necessary repairs and provide a smooth, durable and cleanable surface.

The drain/discharge hose is missing from one of the bar soda gun holders. Replace this and route hose to the nearest floor sink, with an air gap at least one inch above the rim of the floor sink.

The sanitizer (quat) dispenser at the kitchen 3-compartment sink seems to need repair, as it leaks at times and is hard to operate. Repair this.

Observed raw shell eggs stored above stock in the walk-in refrigerator. Always store raw animal products below and separate from other foods, to help avoid cross-contamination.

Handwash sink near the entrance to the kitchen is not operational. Also, soap dispenser is empty and electric paper towel dispenser is not working at the at the server's station/ice machine area. In the bar, there is no paper towel dispenser at the handwash sink. Always keep all handwash sinks and paper towel dispensers in working order and soap dispensers filled.