THE ADMIRAL AT THE LAKE

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Code 16

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS REFRIGERATION UNIT TO BE IMPROPER:- MILK 48.7F, YOGURT 46.5F, JELLO 49.5F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 42LBS OF PRODUCTS WORTH $80.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Code 22

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF REFRIGERATION UNIT ON THE 9TH FLOOR PREP AREA TO BE IMPROPER AT 50F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Code 33

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Code 43

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT HAND WASH SINKS OF THE PREP AND DISH WASHING AREAS ON THE 6TH FLOOR. WATER TEMPERATURE AT BOTH HAND WASHING SINKS WERE 49.2F AND 51.6F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASHING SINKS WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Code 10

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED INDIVIDUAL DISPOSABLE CONDIMENT CONTAINERS AND WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

Code 39