Postcard Inn – Main Kitchen/tiki Bar
Inspection September 13th, 2023 Inspection Completed – No Further ActionThe establishment has met the required standards at the time of inspection.
Violations
Code | Description |
---|---|
22-16-4 |
Basic – At tiki bar , Canned beer Reach-in cooler interior/shelves have accumulation of soil residues. |
31B-04-4 |
Basic – At bar , No handwashing sign provided at a hand sink used by food employees. |
14-01-5 |
Basic – Bowl or other container with no handle used to dispense food, Observed a side order cup in seasoning. |
14-74-7 |
Basic – Cold holding equipment protein walk-in cooler ,not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. |
16-01-4 |
Basic – Dishmachine has no data plate/operating specifications. |
14-11-5 |
Basic – Equipment in poor repair. Refrigeration drawers under grill are not working. No food in unit |
23-03-4 |
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Storage containers have Rusting at bar. nMold like substance on soda gun supply board. |
29-49-6 |
Basic – Standing water in bottom of reach-in-cooler located next to air conditioner across from lettuce bin |
22-41-4 |
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0 ppmnTriple sink is set up to sanitize dishes, nUntil repairs are made to dish machine |
01B-02-5 |
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F nOvernight. |
03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Cooked shrimp stored in reach in cooler overnight @48f, discarded by cook, raw tuna , raw mahi, raw chicken , cooked chicken in bags , stored in protein walk-in cooler 48- 52 F nOvernight. |
31B-03-4 |
Intermediate – At bar , No soap provided at handwash sink. |
22-02-4 |
Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime At tiki bar , Soda gun is soiled B17, B21 |
- Ownership Changed: Current
- Rank:
- Expiration Date: 10/01/2024
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