1-2A: .03(2)No Person-in-Charge present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC showed up about 15 minutes into inspection.
1-2A: .03(2)(a)-(l), (n)Multiple violations related to food safety observed at time of inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: All violations corrected and training provided at time of inspection.
2-2A: .03(4)(a)(b)(c)(e)(f)Facility does not have verifiable manner showing employees are trained with regards to employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
3-1C: .04(1)Insects observed inside sour apple mix at bar. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: All bottle of sour apple mix containing insects discarded.
4-2A: .04(4)(c)1(iv)Cooked chicken wings in freezer frozen solid not covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Wings covered at time of inspection.
4-2B: .05(7)(a)1Ice machine observed with black mold-like build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
5-2: .04(7)(e)Facility offers hamburgers and steak undercooked. Facility does not have a consumer advisory on menu. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
6-1A: .04(6)(f)Multiple TCS food items observed cold-holding above 41F at time of inspection. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: All items discarded.
8-2B: .07(6)(g)Quat sanitizer in use at time of inspection observed with a concentration >500ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Sanitizer remade to appropriate concentration at time of inspection.
8-2B: .07(6)(b)Spray bottles of chemicals not labeled with common name at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Spray bottles labeled during inspection.
10D: .04(4)(d)Multiple containers of flour and other products not labeled with common name of food. Bulk foods removed from original packaging must be labeled with common name of food in English.
Corrective Actions: All containers labeled at time of inspection.
14A: .04(4)(k)Multiple bowls used as scoops stored in rice, flour, etc... During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: All bowls removed at time of inspection.
15A: .05(6)(q)1&3Walk-in cooler observed with ambient air temperature of 48F. Door for walk-in cooler not tight fighting and in disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
17C: .07(5)(a),(b)1,2,3Vent covers throughout kitchen observed with dust build-up and some broken. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
All cold-holding unless denoted observed in compliance.
No hot-holding observed.
No food prep observed at time of inspection.
Additives: drink flavorings
Note: Ensure once cans are opened product is removed from can and placed ina food safe container.
A follow-up inspection will be conducted within 10 days and a required additional routine within 12 months.
Permit may be suspended if violations are not corrected within 10 days or if repeat violations are observed on next routine inspection.