Keep wiping cloths stored in sanitizer buckets when not in use. Wiping cloths were observed laying on counters.

Clean flooring underneath equipment and shelving. Especially under three compartment sink.

Bar diswasher was observed with 0 ppm chlorine after final rinse. Sanitizer was replaced during inspection and reprimed. After running dishwasher was observed at 100+ ppm chlorine. Check sanitizer in dishwasher often to ensure it is at the proper concentration.

1. REPEAT VIOLATION-
Remove two small deep fryers in kitchen. This will be reinspected in two weeks. If they have not been removed by reinspection, a yellow placard may be posted and reinspection fee charged.
2. Repair/replace broken gaskets on refrigerators.

Provide current food safety manager certification for one employee.

Left side of pizza prep refrigerator was observed with an ambient temperature of 45*. Lower temperature in this refrigerator to 41* or below. If proper temperature cannot be maintained do not use this refrigerator to store potentially hazardous foods and have repaired.

Ambient temperature in walk in refrigerator observed at 44*. Pizza sauces probed at 40*, cooked pasta and cut tomatoes probed at 44*. Lower temperature to 41* or below. If proper temperature cannot be maintained, have walk in repaired.

1. Remove two small deep fryers from kitchen.
2. Repair/replace broken gaskets on refrigerators. Replace broken handle on prep refrigerator.

Chain CO2 canisters to prevent tipping.

Keep food containers covered in freezer next to fryer.

Employee drink in kitchen observed without lid. All employee drinks in food preparation area must be covered. Drink was removed during inspection.

Can of Raid insect spray observed in kitchen. Remove from facility, only use approved chemicals in food preparation area.

Fill paper towel dispenser in restroom. Do not store rolls of paper towels on top of dispenser.

Bar dishwasher had not sanitizer residual detected after final rinse. Repair dishwasher so that proper sanitizer concentration is provided. Do not use this dishwasher until it has been repaired.

Clean flooring under and behind equipment.

Pizza preparation refrigerator observed at 46* (shredded cheese and alfredo sauce probed at 46*). Lower temperature to 41* or below. If proper temperature cannot be maintained, do not use to store potentially hazardous food and have it repaired. Sausage in top section observed at 57* and was discarded during inspection.

1. Discontinue use of two counter top deep fryers.
2. Clean blade on can opener.

Food handler cards not observed for all employees. Maintain copies of food handler card onsite for all employees.

Soap dispenser at hand washing sink in ware washing area observed empty. Dispenser was refilled during inspection. Keep dispenser filled at all times to allow for proper hand washing.

Paper towel dispenser in mens restroom observed to be empty. Refill dispenser and keep filled at all times to allow for proper hand washing.

Dishwasher at bar had no sanitizer residual detected after final rinse. Sanitizer was changed during inspection. Check sanitizer at dishwasher often to ensure it is at the proper concentration. Do not use dishwasher to sanitize dishes until it has been repaired/primed to provide sanitizer at 50 ppm chlorine.

Provide current food safety manager certification for one employee within 60 days.

Pizza preparation refrigerator observed at 45-46*. Lower temperature to 41* or below. If temperature cannot be maintained, do not store potentially hazardous foods in this refrigerator and have repaired.

Small deep fryer observed add to kitchen. Remove fryer or submit plan review for approval of this equipment. Proper ventilation is required for equipment that generates grease, steam, smoke or vapors.