Observations & Corrective Actions

1: 2-103.11 (A)-(O), and (Q) This kitchen does not have active managerial control oversight of the kitchen. Corrective action was not conducted in a timely manner and pervasive temperature abuse was observed.

8: 2-301.14 Kitchen staff observed wearing food handler gloves to place a raw beef burger on the flattop, switched gloves and began handling utensils and ready to eat food items. Kitchen staff observed washing their hands and drying their hands with a common use towel. Staff conducting warewashing was observed wiping his hands on a dry towel in between handling dirty dishes & putting away clean dishes. Discontinue using common towels or aprons to dry or wipe hands. Use only single use paper towels to dry hands. Thoroughly wash hands after handling or touching raw poultry, meats or fish to prevent cross contamination.

10: 5-203.11(A) Metal bins observed stored in both sink basins at the bar. No signage at either hand sink was posted, notifying employee's to wash their hands as required. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. Handwashing sinks must be kept accessible for use at all times. Do not place or store items in, on, or in front of handwashing sinks.

13: 3-101.11 Two containers of moldy raspberries and a container with moldy strawberries was observed in the walk in cooler. A severely dented can of beans observed in general dry storage, this specialist removed can from general dry storage to be discarded or sent back to the supplier for credit.

15: 3-304.11 A container of raw elk observed stored directly above a box of fully cooked pork. A container of raw beef patties observed stored above salmon in the lowboy cooler drawer. Store raw animal foods by cooking temperature to prevent cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry.

16: 4-501.115 The quaternary ammonia sanitizer at the 3 compartment sink found below the required 150ppm. Sanitizer bucket was observed not connected to the chemical tower dispenser. Kitchen manager stated in use cutting boards on the make table cooler are cleaned once or twice daily. In use equipment and utensils such as cutting boards, slicers, knives, and tongs, held at room temperature, must be washed in a detergent solution, rinsed and then sanitized (50-200 ppm chlorine/150-400 ppm quaternary ammonia) at least once every 4 hours to prevent accumulation of food residue and the growth of microorganisms. Set up a schedule to ensure equipment and utensils are pulled to clean and sanitize every 4 hours.

19: 3-403.11 Two containers of cooked rice 78F-82F found stored in the alto sham hot holding cabinet. Staff stated the rice was taken from the walk in cooler approximately 1 hour prior, stated the rice is brought from the cooler and stored in the hot holding cabinet for multiple hours prior to being reheated on the stove for hot holding. Quickly reheat foods to greater than 165 F prior to hot holding. After reheating, hot hold above 135 F to prevent the growth of microorganisms. Do not use steam tables or warming cabinets to reheat foods. These units are not designed for rapid reheating of foods.

21: 3-501.16 (A)(1) A 1/6 pan of grilled onions 91F observed in a 1/3 pan of bacon on the flat top. Pulled pork 117-124F observed in the hot holding steamwell, staff stated the product was reheated on the flattop prior to being placed in the steamwell. Product was reheated to 165F upon request. Hot hold products at or above the required 135F.

22: 3-501.16 (A)(2) Cooked & sliced mushrooms 55F found improperly cold holding in an inadequate ice bath. Kitchen manager stated the mushrooms were brought from the walk in cooler approximately 1 hour ago, sliced and placed in the ice bath to continue cold holding. Short ribs, dated 10/21 found at 44F in the bottom portion of the make table cooler. Product was discarded upon request. Cooked macaroni pasta 44F found improperly cold holding in the bottom portion of the make table cooler. Raw in shell eggs stored in a container, stored on the back top shelf of the top of the make table cooler, outside of the range that is intended to keep products cold. Roasted peppers 71F observed stored at room temperatures in front of the hot holding steamwell on the serving line. An opened container of half & half 68F found improperly cold holding in an inadequate ice bath by the serving station. The make table cooler across from the fresh salad make table cooler observed with temperatures between 44-50F on top. The make table cooler closest to the food preparation area observed with a ambient temperature of 42F, foods on the top part of the make table cooler measured between 39F-48F. Maintain cold holding temperatures at or below 41F at all times. This is a repeat violation and was to be corrected by this time.

23: 3-501.17 A container of cooked pasta observed stored in the bottom portion of the make table cooler by the food preparation area without a date indicating when it was made. Staff stated pasta was cooked on 10/21, a date mark sticker was added upon request. Ready-to-eat foods that are held refrigerated for more than 24 hours must be clearly marked with the date the product packaging is opened or the date the product is made. These foods must be consumed, sold, served or discarded within 7 days to control exposure to Listeria monocytogenes bacteria.

33: 3-501.15(A) Cooked portabella mushrooms 78F observed cooling at room temperature. Sliced tomatoes 44-47F observed stored in the top portion of the make table cooler, staff stated they were sliced in the last hour. Sliced pepper jack cheese 51F observed stored in the top of the make table cooler, staff stated it was placed there in the last hour. Cooked sweet potatoes 45F observed improperly cooling in the bottom of the make table cooler. All foods should be cooled in the walk in cooler, once foods reach 41F they may be placed in the make table coolers for service. Foods should be rapidly cooled in the walk in cooler. Recently prepared foods should be cooled in the walk in cooler and only placed in the make table cooler (either top or bottom)

45: 4-903.11(A), and (C) A bag of dry wiping clothes and plastic Cambro's observed stored on the floor in the outside dry storage area. Single service and single use items must be stored 6 inches up off the floor to protect from contamination.