Blanck's Supper Club

Year by year

Inspections

1. Oct 30, 2025 Follow Up · No items found

   No violations cited.

2. Oct 27, 2025 Routine · 1 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine in the kitchen tested at 0 PPM for the First Mark Quintet Chlorine Sanitizer concentration.

     Correction: Repair the warewashing equipment to provide proper sanitizer concentration. In the meantime, use the bar dishmachine for warewashing.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Provided training and the DATCP Employee Illness Decision Guide on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation Corrected on site

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     The establishment is pickling mushrooms for a 21-day shelf-life and there is no documentation of an approved variance.

     Correction: Going foward, the establishment will only date mark the food item for a 7 day shelf-life.

     Code 3-502.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Tomato tortillini soup observed cooling in the kitchen walk-in cooler in a 12 inch deep 3 gallon pot with the lid fully covered and is not in a container that facilitates heat transfer.

     Correction: Provide containers that facilitate heat transfer, such as a shallow pan, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)