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03/04/2021: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Observed ambient temperature of cold holding display units with prepared meals at 45-50F.
Ambient temperature should be at 41F and/or below.
Adjust temperature to be 41F and below.
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| Inspection Memo: |
ROUTINE INSPECTION:
-Observed hot water at three comp sink at 130F.
-Observed sanitizer buckets prepared at proper concentration of 200ppm quat.
-Observed proper hot holding of 135F and above.
-Observed hand washing facilities fully stocked and accessible.
-Overall, facility is clean and well organized.
INSPECTION RESULT:
-Green Placard
COVID19:
-Facility is offering on-site, outdoor dining.
-Employees observed wearing face coverings.
-COVID19 and social distancing signs posted.
-Facility has prepared and implemented a Workplace Specific Plan.
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07/08/2020: Routine Inspection
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| Violations: | Major - 0 |
| | Minor - 1 |
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Front display case with to go bread, meals, salads, desserts was holding temperature above 60F. Items were made yesterday. All potentially hazardous food items in this unit were discarded during the inspection. Turn down the temperature setting if possible or otherwise have the unit serviced. The location of this unit is right under the skylight and the style of the unit is quite open therefore very difficult to maintain proper temperature. Consider a new unit, pushing items further into the back or using ice baths. Check temperatures regularly at this unit.
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| Inspection Memo: |
BENNETT'S KITCHEN BAR AND MARKET - ROUTINE INSPECTION
HAND WASHING STATIONS - Fully stocked, being used
HOT WATER SUPPLY - 120F+ at three compartment sink, 100F+ at hand sinks
SANITIZER - 200ppm quaternary ammonia (buckets), 50 ppm chlorine (dish washing machine)
TEMPERATURE CONTROL - All potentially hazardous foods stored above 135F or below 41F (except as noted with front display unit)
FOOD SAFETY CERTIFICATION - Current and posted
GREEN PLACARD ISSUED
COVID-19 GUIDELINES - Facility is following guidelines, and the following observations were made.
• Facility has prepared and implemented a written Workplace Specific Plan, which is posted on the outside window.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale, at take window
• Per Plan, high touch areas are sanitized every thirty minutes
• Facility has reduced the seating capacity of the onsite dining areas to provide a minimum of 6 foot physical distancing. Bar area is only seating on either end. Marks on floors for the outside patio to maintain 6 foot spacing.
• Observed hand sanitizer provided at entrance to facility and throughout
• Employees have been trained on the contents of Plan.
• Disposable menus are being used.
