Jane On Third Gets Conditional Pass on Health Inspection

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

-Observed one handwash sink in back prep area with water temperature of only 65 degrees. Per manager, sink is rarely used. Instructed manager that staff must use sink for handwashing and to adjust or repair water heater or water line so that it reaches temperature of at least 100 degrees.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

-Observed lack of soap at front counter handwashing stations next to the bar three-compartment sink. Manager refilled soap at time of inspection. -Observed squeeze bottle being used as a soap dispenser at corner handwash sink. Instructed manager to acquire appropriate soap dispenser for all sinks.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

-Observed cooked chicken in front food prep area on the right side fridge unit with internal temperatures of 46-60 degrees. Per manager, chicken was cooked approximately 3 hours prior to inspection. Ambient temperature of fridge unit measured around 45-47 degrees. Instructed staff to immediately move food to different working fridge and to call engineer or technician to service fridge in timely manner before using it again to store food.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

-Observed cooked chicken in front food prep area on the right side fridge unit with internal temperatures of 46-60 degrees. Per manager, chicken was cooked approximately 3 hours prior to inspection. Ambient temperature of fridge unit measured around 45-47 degrees. Instructed staff to immediately move food to different working fridge and to call engineer or technician to service fridge in timely manner before using it again to store food.