The Hangout Bar & Grill

Inspector notes: Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. The sanitizer supply bucket was completely empty. COS: Glynn EH instructed staff to only use the 3 compartment sink for sanitizing dishes until sanitizer supply is restored. Staff complied. CA: Glynn EH instructs management to ensure that the dish machine is tested daily to gauge chemical sanitizer levels. For chlorine solution the ideal concentration is 50-100ppm any time the machine is dispensing sanitizer below 50ppm or above 200ppm the machine should be shut down until sanitizer supply is restored or the machine is repaired.

Inspector notes: Observed during the course of this inspection that the facility ice scoop was stored in a bucket with dirty water at the bottom and the ice buckets were stored on top of the machine in dirt/debris. COS: All items were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all components of the ice machine including scoops and buckets are kept and stored in places that are clean to sight and touch as well as sanitary.

Inspector notes: Observed during the course of this inspection that the facility microwave in the front food service area displayed significant old food buildup on the internal ceiling. COS: Staff cleaned and sanitized the surface. CA: Glynn Eh instructs management to ensure that the internal ceiling of the microwave is cleaned and sanitized often enough to keep it clean to sight and touch as well as sanitary.

Inspector notes: Observed during the course of this inspection that the facility had quat ammonium tablets stored above clean dishes in the dish pit area. COS: The tablets were moved when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored in a designated area separate and away from clean equipment, food, and single service items.