A couple of sinks are draining slowly. Restore proper drainage flow to the sinks.

One faucet constantly drips. Repair this.

As noted on the previous inspection report, the dishwasher in the Manzanita kitchen is only reaching 154° F during the rinse cycle. (The digital readout shows 132° F.) Repair this unit to dispense at least 180° F hot water at the manifold (digital readout), 160° F at the dish level. Until repaired, manually sanitize all cleaned dishware at another dishwasher, or at the 3-compartment sink.

The Manzanita bar dishwasher is not dispensing adequate sanitizer during the rinse cycle. Adjust/repair unit to dispense 50ppm chlorine. Note - Patrick changed the sanitizer bottle during the inspection. Use the test strips to check the dishwasher at least daily.

*Reinspection will occur in ~one week*

As noted on the previous inspection report, several handwash sinks in the kitchen, bar, and open kitchen have empty soap and/or paper towel dispensers. Ensure each handwash sink is stocked with soap and towels.

Several handwash sinks in the kitchen, bar and open kitchen have soap and/or paper towel dispensers that are empty. Ensure each handwash sink is stocked with soap and towels at all times.

Sanitizer (chlorine) test strips are not available for the dishwasher at the bar. Provide these; test at least daily to ensure 50ppm chlorine is dispensed during the rinse. *Repeat Violation*

There's a water leak (drip) at a valve behind the cooking equipment in the kitchen. Repair this leak.

The high-temp dishwasher in the Manzanita kitchen is only reaching 155° F during the rinse. Adjust/repair dishwasher to provide at least 160° F hot water at the dish level. Until repaired, manually wash, rinse, sanitize all dishware, or use another dishwasher.

Food in the insert level of one of the prep refrigerators in the 'open kitchen' tested at 56° F. If using ice to supplement the cold-holding of the refrigerator, ensure adequate ice is used - completely surrounding the level of food in the inserts. Do not sell or distribute potentially hazardous food held inside the inserts for longer than four hours. Make necessary repairs to the refrigerator so that all food is held cold throughout.

Observed a plastic sleeve stored inside the ice bin at the bar. Do not store anything inside the ice that will be consumed, to help avoid cross-contamination. ~Corrected on-site~

One of the hood screens is askew, creating a large gap in the hood. Resecure this hood screen to close all gaps.

One handwash sink in the kitchen has a dead battery on the paper towel dispenser. Restore paper towel dispenser to proper operating condition.

The bar handwash sink has no paper towels. Provide paper towels here, inside a dispenser.

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

Chlorine test strips are not available for testing the bar dishwasher. Provide these and test at least daily to ensure 50ppm chlorine is being dispensed.

The walk-in freezer door has an accumulation of ice around the door seal, preventing it from fully closing. Repair this.

Observed one empty soap dispenser at handwash sink. Keep soap dispensers filled at all times.

One handwash sink in the kitchen is leaking underneath. Repair this leak.

The dishwasher in the bar is not dispensing adequate sanitizer in the rinse cycle: no measurable chlorine detected. Repair unit to dispense 50ppm chlorine sanitizer in the rinse cycle. Until repaired, use the main dishwasher in the kitchen. (Note - Hobart called for service during the inspection.) **REPEAT VIOLATION**

The 6-drawer refrigeration unit across from the grill is still holding food at improper temperatures: food in the top drawer tested at 47° F; food in the bottom drawer tested at 63° F. Adjust/repair this unit to hold food at 41° F or below. Do not sell or distribute any potentially hazardous food (PHF) held inside longer than four hours. Do not use this unit until it is repaired.

One of the handwash sinks is dispensing water at 116° F through the mixing valve. Adjust this to dispense warm water at 100-108° F. Check all of the handwash sinks that have mixing valves and adjust accordingly.

Tested the level of sanitizer in the Manzanita bar dishwasher to be ~25ppm chlorine. Facility shall discontinue using the unit until it is repaired to have 50ppm chlorine sanitizer in the rinse cycle. For the time being, glasses must be washed/rinsed/sanitized using the Manzanita kitchen 3 compartment sink or dishwasher.

Ensure chlorine sanitizer test strips are available for employees to check the dishwasher on a regular basis.

Note - repeat violation from last inspection.

(Bar not in use at time of inspection.)

Observed some of the hood screens in the cook's line to be pulled down. Always keep the hood screens installed correctly, with no gaps.

Observed the 6-drawer refrigeration unit across from the grill holding food at 52° F. Adjust/repair this unit to hold food at 41° F or below. Do not sell or distribute any potentially hazardous food (PHF) held inside longer than four hours. Note - food relocated to walk-in refrigerator during inspection. Do not use this unit until it is repaired.

Observed CO2 cylinders that were unrestrained. Always secure pressurized gas cylinders to a rigid structure, for safety purposes.