General Stanton Inn

Inspector notes: 1) The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink dispenser was 0 parts per million (ppm). 2) The quaternary ammonium concentration in the sanitizing solution of the dishwasher in the kitchen was 0 parts per million (ppm). 3) The quaternary ammonium concentration in the sanitizing solution of the dishwasher at the bar was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm. PIC called for service at the time of inspection. PIC was informed that sanitizer must be added manually at the 3-bay sink in the kitchen. The bar area is to sanitize utensils and equipment in the 3-bay sink located in the kitchen until repairs are completed. Proof of repairs to be sent to inspector.

Inspector notes: (Windex) was stored with food (tea). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) was observed with orange/brown biofilm. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Cheese and sauces were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the dishwashers & 3 bay sink.

Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Molluscan Shellfish (clams) located in (prep unit, walk-in cooler ) did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.

Inspector notes: Non-functional equipment (slicer) was observed in the kitchen area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: At the time of inspection, ROP salmon was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed at 39 degrees Fahrenheit, see disposal.

Inspector notes: Food was observed held at 47-49 degrees Fahrenheit in the server mini refrigerator. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the refrigerator since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 46 degrees Fahrenheit during time of inspection. Mini refrigerator was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Mini refrigerator must be repaired/replaced/adjusted.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: Menus are lacking an allergy statement notifying customers of their obligation to notify staff if they have a food allergy.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.