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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
The hand washing stations at the bar area were not adequately supplied with soap and paper towels. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
1) Upper interior surface within the ice machine contains pink and black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
2) The soda wells at the bar contained slime-like substance. Clean/Sanitize all wells before next use.
3) Several wares behind the bar were not properly cleaned. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. These items were removed and taken back to the ware washing station for proper cleaning.
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18
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Proper cooling time & temperature
Corrected On-Site.
Inspector Comments
Rice in the cold-hold Prep drawers along the cook line was measuring a temperatures of 47°F.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient room temperatures.
This item was discarded.
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37
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Contamination prevented during food preparation, storage & display
Inspector Comments
Several items being store in both the walk-in wine cooler and walk-in freezer are being stored on the floor. Store all items at least 6inches off the floor to prevent contamination.
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39
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Wiping cloths: properly used & stored
Corrected On-Site.
Inspector Comments
Upon arrival, there were wiping cloths being stored in the cold-hold prep drawer, next to uncovered foods. Wiping cloths used for hands may not be stored in areas where contamination of food may happen.
These items were relocated.
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43
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Single-use & single-service articles: properly stored & used
Inspector Comments
Cans of food products are being opened and then stored in their original container. Once a can is opened, the food product must be stored in a food grade container.
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46
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Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments
Low chlorine residual present in warewashing machine. It is assumed that the open spout of the bucket allowed oxygen entry. Chlorine can lose effectiveness with exposure to air and light. Replace chlorine and take measures to prevent this. Test machine regularly to ensure proper sanitization at 50 ppm chlorine.
Wares must be sanitized in 3-compartment if the machine is used before the chlorine is replaced and tested. EcoLab was called for service. Submit report to the Department by Jan 31, 2024.
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