Bankhead Seafood

2 findings recorded on Jun 24, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed no sanitizer being dispensed at 3-compartment sinks in facility (test strips registered 0 ppm quaternary ammonium at dispenser, but registered high concentration when testing directly from the sanitizer container). Corrective action - PIC advised to call service provider to adjust the dispenser to provide sanitizer at proper concentration.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed no sanitizer being dispensed at 3-compartment sinks in facility (test strips registered 0 ppm quaternary ammonium at dispenser, but registered high concentration when testing directly from the sanitizer container). Corrective action - PIC advised to call service provider to adjust the dispenser to provide sanitizer at proper concentration. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 06/27/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 27, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed food splatter on interior of microwave and food residue on the blade of the table-mounted can opener. Observed dark spots on the food-contact surface of beverage nozzles in the service area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed food splatter on interior of microwave and food residue on the blade of the table-mounted can opener. Observed dark spots on the food-contact surface of beverage nozzles in the service area. Corrective action - PIC advised to have beverage nozzles, can opener, and microwave cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 07/04/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 4, 2026

Correction status comes from the dated report. Later changes may not be recorded here.