Observations & Corrective Actions

8: 2-301.12 A bottle of hand sanitizer was found stored at the dump sink at the bar. Staff stated they use the hand sink near the entrance of the bar to wash their hands. Cookline staff observed wearing food handler gloves to put raw beef on the flat top, switched gloves and began handling ready to eat foods without first washing their hands. Staff conducting warewashing observed placing dirty dishes in the dish machine and put away clean dishes without first washing their hands. Discontinue use of hand sanitizers (hand antiseptics) in place of hand washing. Use hand sanitizers only in addition to required regular hand washing. Hands must be washed after handling soiled dishes, utensils and equipment and before handling clean items to prevent cross contamination. Thoroughly wash hands after handling or touching raw poultry, meats or fish to prevent cross contamination.

10: 6-301.12 There was a tray placed in the sink basin at the hand sink at the bar, sink was supplied with a clear plastic bottle of watered down soap that was hardly able to lather. A roll of paper towel was stored on the dirty dish cart. No signage was observed at the bar identifying which sink was meant for hand washing. There were no paper towels dispensed at the hand sink near the serving make table cooler. 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. Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. 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.

15: 3-302.11(A)(3)-(8) A container of raw ground beef observed stored above raw trout in the walk in cooler. In the chef base cooler drawers across from the cookline, chicken was observed on the top drawer and salmon was stored on the bottom 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.

20: 3-501.14 Two trays of cooked mushrooms 70F and two trays of cooked potatoes 75F observed cooling at room temperature in the dry storage room. Do not leave food out at room temperature to cool. Quickly cool foods from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 more hours to prevent the growth of microorganisms.

21: 3-501.16 (A)(1) Cooked chicken 176-155F in pans covered in plastic wrap were observed stored on the shelf above the flat top grill next to the serving make table cooler. Do not store foods at room temperature. Hot hold foods at or above 135F in adequate hot holding equipment.

22: 3-501.16 (A)(2) A container of egg whites 44F stored at the bar found improperly cold holding. A container of raw in shell eggs observed stored at room temperature across from the cookline. A container of chopped cooked mushrooms 55F observed stored in an inadequate ice bath at the end of the cookline. A bottle of half & half 58F stored in an inadequate ice bath across from the server station. Chopped cantaloupe 46F observed next to the serving prep table stored at room temperature. Staff moving between preparing salads for service and chopping the cantaloupe. Prepare foods in a timely manner to ensure they are cooled and cold held properly to prevent the growth of microorganisms. Maintain cold holding temperatures at or below 41F.

35: 3-501.13 Sealed raw sirloin 48F observed stored in standing water in the food preparation sink. Discontinue thawing foods in standing water.

39: 3-303.11 Bottles of juice and cans of beer observed stored directly in the ice machine, in direct contact of ice used for beverages. A container of raw fish observed thawing in the sanitizer compartment of the 3 compartment sink. Discontinue placing or storing beverage containers in drink ice. The outside of the beverage container can contaminate ice. Discontinue washing and/or preparing food in the 3-compartment warewashing sink. Use the provided food preparation sink. Limit use of the 3-compartment sink to warewashing only.

43: 3-304.12 Utensils observed stored in standing water 82F next to the steamwell on the cookline. Store food utensils in the food with handles extended out of the food product, in hot water greater than 135 F, in running drained water, or clean and dry.

45: 4-903.11(A), and (C) The outdoor shed area observed with raw wooden walls and exposed to potential environmental contaminants. Finish the interior of the back storage by sealing any raw wood and preventing contamination from snowfall or rain drainage.