The Hudson Eatery & Bar

Inspector notes: Observed no paper towels at the handwashing sink in the bar at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Bartender provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed three unlabeled chemical spray bottles containing orange and blue liquids throughout the kitchen at time of inspection. Per person in charge (PIC) labeled all chemical bottles at time of inspection. Discussed with PIC about the requirement for having all chemical bottles labeled with the common name at time of inspection

Inspector notes: Observed employee pour bleach and water in labeled spray bottle without testing chlorine concentration prior to use. Observed chlorine concentration of sanitizer in bleach bottle exceed 200+ ppm and flash white (test strip was bleached). Per PIC, spray bottle is used on food-contact surfaces, such as knives and cutting boards, and tops of tables/prep tables. PIC disposed of bottle contents and set up a sanitizer wiping bucket at 200ppm of quaternary ammonia sanitizer at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed utilizing wiping cloth buckets and obtaining sanitizer from quaternary wall pump with PIC