Vo Kitchen and Bar

The kitchen Sanitizer spray bottle was measured at 0 ppm., - During inspection a staff member made a new solution of sanitizer which measured at 100 ppm.

The following food items were stored at room temperature: , a) meat marinated in at 7 C, , High-risk foods must be stored <4C or >60C to prevent the growth of bacteria. , , The operator placed meats in the cooler at the time of the inspection.

1. Vegetable grater placed in the drying rack had food debris. , 2. The back can opener had food debris., - Have all food equipment properly clean and sanitized.

1. Small dishes without an adequate handle are used and stored inside the bulk supply of the sugar, and flour., , Replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , The operator removed the small dishes from the bulk supply at the time of the inspection., , 2. Two bags of carrots and two boxes of meat were stored on the floor. , , Food should be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the food on a trolley at the time of the inspection.

*** On-going Violation, Deep cleaning is required in the following areas: , a) Heavy grease accumulating on ceiling tiles above the grill line and in the dishwashing area , b) Food debris and grime accumulating underneath food equipment by the grill lines, , The facility must be maintained in a clean and sanitary to protect food from contamination and to prevent the attraction of pests. , , Ensure hand to reach areas including the ceilings, corners etc. are regularly cleaned.