The Gallery Restaurant
FAILMonday, October 23, 2017 at 7:12 PM
Violations Cited
41-7-201/04.11
Separation/Sanitizer Criteria
Sanitizer at 3 bay sink at 500+ppm quats Ensure maintained at 200-400ppm Employees to add water until repaairs are made
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Utensils stored in stagnant water at icecream cooler and stored in sanitizer at cook line Discontinue- Reviewed procedures with PIC
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Low temperature dishwasher at bar with 0ppm chlorine. Maintain at 50-100ppm Not in use at time of inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
Water at sanitizer bay from set dispenser at 128F. Water per manufacturers specifications to be maintained at 75F
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Dip well at icecream cooler not properly working- Repair or discontinue use Scoops in stagnat water at time of inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.