11: 3.7 Dented can found in dry storage. Corrective Actions: Can was thrown away.
14: 7.18 Three compartment sink out of quat sanitizer. Corrective Actions: Replace with new quat container.
14: 7.18 Bar dishwasher not registering sanitizer. Quat sanitizer was hooked to dishwasher and should not have been. Corrective Actions: Replace with correct chemical and make sure bleach sanitizer is registering 50-100ppm.
20: 3.51 (a)(ii) Multiple coolers with food products out of temp, crab meat, chicken wings, grilled chicken, and individual portions of roast beef and pulled pork temps ranged from upper 40s to low 50s and were disposed of. Corrective Actions: Make sure all prepped foods are at 41 degrees F or below. Do not overfill pans and keep covered when not in use.
36: 8.84 Visible light at bottom of back door. Corrective Actions: Provide door sweep to protect against pest entry.
37: 3.23 Multiple containers of food missing covers. Corrective Actions: Keep covered to protect from contamination.
41: 3.55 In use scoop handle touching food product. Corrective Actions: Keep scoop handle up and out product at all times.
43: 7.41 (a) (single-service/single-use) Coffee filters uncovered at server station. Corrective Actions: Keep covered.
45: 6.45 Walk in freezer with frost build up and not able to close properly.
Ice bin in bar leaking water onto floor. Corrective Actions: Clear off frost and make sure door can seal properly.
Clean up water and repair leak.
47: 7.1 (c) Standing water inside of cooler, and lots of debris behind cooler. Corrective Actions: Clean inside and behind of cooler.
54: 9.22 Employee personal items out on food prep counter. Corrective Actions: Personal items were removed and stored in proper area.
999: 999 Overall good cold and hot holding temperatures.
Dishwasher at 172 degrees F.
Clean facility.
Bleach sanitizer buckets at 100ppm.
Additional Comments
No comments
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
Employee Health
IN
02 Management, food employee and conditional employee
knowledge, responsibilities and reporting
Compliant
Observations
IN
03 Proper use of reporting, restriction & exclusion.
Compliant
Observations
Good Hygienic Practices
IN
04 Proper eating, tasting, drinking, or tabacco use.
Compliant
Observations
IN
05 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
06 Hands clean & properly washed.
Compliant
Observations
IN
07 Minimize bare hand contact with ready to eat foods
Compliant
Observations
IN
08 Hand washing sinks properly supplied and accessible
Compliant
Observations
Approved Source
IN
09 Food obtained from approved source.
Compliant
Observations
N/O
10 Food received at proper temperature.
Compliant
Observations
OUT
11 Food in good condition, safe, & unadulterated.
Observations
N/A
12 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
13 Foods separated and protected from cross contamination
