Hazzard County Bar & Grill

Sanitizer for use was measured at 1000 ppm. This was adjusted during the inspection. , , Ensure when preparing a chlorine sanitizer solution that it is at 100 ppm and tested on a test strip to ensure it is not too strong which can cause a chemical contamination and not too weak to properly sanitize surfaces.

Proper steps are used for dishwashing in the 3-compartment sink, but the sanitizer solution was not strong enough to sanitize dishware. Solution was increased to 100 ppm.

Staff were eating in the kitchen and a half consumed plate was set on the prep cooler counter where food is prepared. The plate was relocated. , , Ensure staff are eating and drinking away from food preparation and food and beverages for personal consumption are stored separately from food.