Hannys

Inspector notes: Observed chemical dishwasher in kitchen actively being used with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection

Inspector notes: Observed cooked shrimp datemarked 04/23 (past 7 days) in reach-in compartment of tabletop prep cooler located opposite of warewashing area. Chef stated it was an old datemarking and food item in question was cooked on 4/25. Informed chef to change datemarking to correct prep date at time of inspection. PIC opted to discard food item for internal quality purposes. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)