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07/07/2022
ROUTINE INSPECTION
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FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
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4-703.11 HOT WATER AND CHEMICAL - METHODS.
After being cleaned, equipment food contact surfaces and/or utensils are not being sanitized in:
(B) Hot water mechanical operations that achieves a utensil surface temperature of 160 degrees F or more, as registered by an irreversible temperature indicator. (P)
Thermolabel on ceramic plate was indicating plate temperature between 140 and 150 degrees F. The utensil/plate temperature must be at least 160 degrees F for adequate sanitization of food contact surfaces. Adjust or repair dishmachine to reach proper minimum temperature for hot water dishmachine sanitization.
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TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
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7-102.11 COMMON NAME, WORKING CONTAINERS.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material. (Pf)
Bottle containing cleaning chemicals (409) was not labeled. All spray bottles containing chemicals must have a label to ensure staff can identify the chemical being used. Corrected on site: Manager labeled bottle
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PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
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3-501.15 COOLING METHODS.
(A) Cooling is not accomplished in accordance with time and temperature criteria using methods specified in code or other effective methods (e.g. using shallow pans, rapid cooling equipment, or ice baths). (Pf)
Cooked ground beef was not fully cool (45-55 degrees F) before being placed into plastic bags. Cooked foods must be fully cooled (41 degrees or below) before portioning into bags to avoid trapping heat within the bags which can result in inadequate cooling. Corrected on site: Discussed with manager, issue will be reviewed with staff; ground beef bags placed into freezer for rapid cooling (prepped ~3 hours prior to inspection)
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IN-USE UTENSILS: PROPERLY STORED
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3-304.12 IN-USE UTENSILS, BETWEEN-USE STORAGE.
(A) During pauses in food preparation or dispensing, utensils are not stored in the food with their handles above the top of the food and the container. (C)
(B) During pauses in food preparation or dispensing, utensils stored in non-Time/Temperature Control for Safety (non-TCS) foods are not stored with their handles above the top of the food within containers or equipment that can be closed (e.g. bins of sugar, flour, or cinnamon). (C)
Salad topping ingredient containers had scoops stored with handles touching ready-to-eat foods. Plastic cups with no handle were used to dispense breading (placed onto food after cooking). All utensils used for dispensing ready to eat foods must have a handle and must be stored in a position to avoid bare hand contact with ready-to-eat foods during dispensing. Corrected on site: Manager removed cups and stored scoops in proper position with handles above top of food
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WAREWASHING FACILITIES: INSTALLED, MAINTAINED, AND USED; TEST STRIPS
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4-603.16 RINSING PROCEDURES.
Washed utensils and equipment are not rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by:
(A) Use of a distinct, separate water rinse after washing and before sanitizing. (C)
Dishes were being washed, sanitized, then rinsed at the 3-compartment sink in the bar area. When using a three-part sink, the
order must be wash, rinse, and sanitize followed by air dry. Dishes must be rinsed after washing to remove any cleaning
chemicals or debris because excess debris or cleaning chemicals can bind to the sanitizer and decrease the effectiveness of the
sanitizer solution. The sanitizer must also air dry to ensure sufficient contact time to sanitize the dishes. Corrected on site:
Bartender set up the three-part sink correctly; manager will review proper 3-part sink set-up with staff. This is a repeat violation.
4-302.13 TEMPERATURE MEASURING DEVICES, MANUAL AND MECHANICAL WAREWASHING.
(B) An irreversible registering temperature indicator is not provided or readily accessible for measuring the utensil surface temperature in a hot water mechanical warewashing operation. (Pf)
No color changing stickers or irreversible thermometer available for testing high temperature dishmachine. The establishment must have a way to measure maximum surface temperature and ensure dishes/utensils are reaching an adequate temperature for sanitizing (surface temperature of 160 degrees F or greater for high temperature dishmachine). Purchase color changing stickers or an irreversible thermometer to test dishmachine regularly and ensure proper sanitization temperatures.
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PHYSICAL FACILITIES INSTALLED, MAINTAINED AND CLEAN
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6-501.16 DRYING MOPS.
After use, mops are not placed in a position that allow them to air-dry without soiling walls, equipment, or supplies. (C)
Mop was stored wet in bottom of mop sink. Mops must be hung to air-dry when not in use to prevent potential contamination. Corrected on site: Manager discussed with staff, placed mop in position to air dry
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