Food Inspections

The Haus

Inpection Notes

12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed sanitizer bucket on the floor, and not stored off the ground. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 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. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. COS: The PIC immediately had the sanitizer buckets moved off the ground. 15B - warewashing facilities: installed, maintained, used; test strips 511-6-1.05(6)(h),(i) - warewashing equipment, clean solutions; manual warewashing equipment, wash solution temperature (c,pf) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed manual warewashing wash temperature at less than 120 degrees Fahrenheit. 511-6-1.05(6)(h),(i) - Warewashing Equipment, Clean Solutions; Manual Warewashing Equipment, Wash Solution Temperature (C,Pf) (h) Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean. (i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf Note: The PIC will immediately switch to single-use utensils after clean and sanitized utensils are used. The PIC will not wash equipment until hot water supply is repaired. Note: The PIC will immediately have the water supply repaired. 15B - warewashing facilities: installed, maintained, used; test strips 511-6-1.05(6)(j) - mechanical warewashing, wash solution temperature (pf) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature. 1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf Note: The PIC will immediately switch over to single-use equipment until the hot water supply is repaired. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed hot water supply not maintained during peak periods for the 3-compartmenet sink, mop sink, and vegetable prep sink. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf COS: The PIC will switch to single-use items once clean and sanitized dishes are used. The PIC will immediately have someone come out to repair the hot water supply. 17B - garbage/refuse properly disposed; facilities maintained 511-6-1.06(5)(k),(l) - storing refuse, recyclables & receptacles; areas, enclosures, & receptacles, good repair (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the dumpster lids to be missing, exposing garbage in receptacles not protected from insects and rodents. 511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Note: The manager will immediately have these repaired to prevent attraction of insects and rodents.

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