Anchor Bar Inn Improves its Sanitary Rating

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. salads.

Critical - Hot water not provided/shut off at employee hand wash sink. restroom handicapped hand sink.

Critical - Unlabeled toxic container does not bear the manufacturer's label. windex. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potato salad.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.

Critical - Handwash sink not accessible for employee use at all times. plastic container inside the hand sink.

No Violations Were Observed

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. bartenders

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hotdogs, salads in Hotpoint reach in cooler. Corrected On Site. operator turned the unit colder.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hotpoint reach in cooler. Corrected On Site. operator turned the unit colder.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test paper needed.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. spoons. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. bar. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken in RIF.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-sausage gravy ric.

Critical - Working containers of food removed from original container not identified by common name- sausage gravy in ric.