DAPPER'S EAST RESTAURANT

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH-TEMPERATURE DISH MACHINE UNABLE TO REACH MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F (MEASURED 145.0F ON DISH SURFACE THERMOMETER). INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE TO PROVIDE MINIMUM FINAL RINSE WATER TEMPERATURE OF 180.0F (160.0F SURFACE TEMPERATURE). PERSON-IN-CHARGE CALLED SERVICE TECHNICIAN, TECHNICIAN REPAIRED MACHINE TO PROVIDE FINAL RINSE HOT WATER TEMPERATURE OF 180.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES: SAUSAGE AT 115.1F AT THE MAIN GRILL LINE, COOKED RICE AT 75.5F AT THE STEAM TABLE. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER HOT-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. DISCARDED APPROXIMATELY 20 LBS OF FOOD VALUED AT APPROXIMATELY $55.00 ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES: FISH AT 51.0F IN THE MAIN KITCHEN LINE COOLER, RED SAUCE AT 58.6F AT THE REAR KITCHEN COUNTER, COOKED POTATOES AT 70.6F IN THE MAIN KITCHEN LINE COOLER. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. DISCARDED APPROXIMATELY 10 LBS OF FOOD VALUED AT APPROXIMATELY $35.00 ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE WAREWASHING AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT SANITIZER ALONG THE MAIN COOK LINE. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN EQUIPMENT SURFACES IN WATER WITH ADEQUATE SANITIZER SOLUTION IN BETWEEN USES AND MAINTAIN.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN LINENS AND CLEAN EMPLOYEE UNIFORMS STORED IN THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO RELOCATE CLEAN LINENS AND UNIFORMS AND STORE OUTSIDE OF PROHIBITED AREAS SUCH AS TOILET ROOMS AND MAINTAIN.