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06: 2-401.11 Employee drinks observed in non-designated area. Observed a glass of water, without a lid or straw, stored with clean dishes. Spoke to person in charge about ensuring employee drinks all have a lid and straw and are stored in a designated area away from food and food prep areas. Drink was moved during inspection.
10: 5-205.11 A handwashing sink within the facility observed being used for purposes other than handwashing. Observed 1) dirty linens stored inside and on top of hand washing sink at back of kitchen 2) employee rinsing potatoes in hand washing sink at back of kitchen. Spoke to employees and person in charge about ensuring hand sinks are used for handwashing only. Employee took potatoes to prep sink.
16: 4-601.11 (A) Food contact surfaces are unclean. Observed an excessive amount of food debris throughout cold-hold tables as well as three door refrigerator and three door standing freezer. Spoke with person in charge about ensuring employees are cleaning food areas at a proper frequency.
21: 3-501.16 (A) (1) TCS products are being held being held below 131 degrees F. Observed 1) pan of tri-tip hot holding at 118 degrees F 2) pan of tri-tip holding at 124 degrees F 3) tray of prime rib holding at 115 degrees F 4) pan of prime rib holding at 124 degrees F all for less than 4 hours except 2 pounds of tri tip. Two pounds of tri trip was discarded during inspection. See voluntary condemnation. The remaining meat was placed back in the oven to bring back to proper temperature.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed inconsistent date marking happening with prepared foods throughout facility. Spoke with person in charge about ensuring date marking is consistently happening on foods held longer than 24 hours. Date marking was corrected during inspection.
28: 7-204.11 Poisonous or toxic items are not used according to the manufacturer's directions. Observed Chlorine sanitizer bucket behind bar measuring over 200 PPM. Spoke to employee about ensuring sanitizer is at proper concentration with test strips. Chlorine sanitizer solution was re-made to proper concentration during inspection.
33: 3-501.15 (B) When cooling in the refrigerator the food is not uncovered to facilitate heat transfer. Observed 1) cooked bacon bits cooling with lid on working container in refrigerator at 109 degrees F for less than 1 hour 2) cooked chicken breasts cooling in closed bag in refrigerator at 84 degrees F for less than 1 hour. Spoke to person in charge about leaving cooling foods uncovered to allow heat transfer and proper cooling. Items were switched to ice baths during inspection.
38: 6-501.111 (C) Pests are not eliminated within the facility. Observed excessive amount of flies in kitchen. Spoke with person in charge about using devices or methods to control insects as well as keeping all food covered to prevent contamination from pests.
39: 3-305.11 Food is not stored at least 6 inches above the floor. Observed box of ketchup packets sitting directly on floor. Spoke to person in charge about ensuring all food is stored at least 6 inches off floor. Items were moved during inspection.
39: 3-305.11 Food is stored unprotected from contamination. Observed 1) working pan of cooked sweet potatoes uncovered in refrigerator 2) 1 working container of cut celery and carrots uncovered in refrigerator 3) bags of brussel sprouts opened in refrigerator 4) several bags of frozen french fries and other frozen items open in freezer. Spoke to person in charge about ensuring all food items are covered to prevent contamination. Items were corrected during inspection.
43: 3-304.12 Dispensing utensils are improperly stored; (i.e. without the handle above the top of the food, not on a clean surface, not in running water, or not in water of at least 135 degrees F.) Observed 1) serving spoons stored all the way inside working containers of ready-to-eat coleslaw and mac and cheese in refrigerator 2) scoops stored all the way inside of dry goods containers. Spoke with person in charge about ensuring utensils are stored with the handle above the food or on a clean surface. All spoons and scoops were removed during inspection.
48: 4-302.14 A test kit or other device that accurately measures the concentration of sanitizing solution is not provided. Observed no test strips to properly test quaternary ammonia sanitizer solution behind bar. Spoke to person in charge about obtaining proper test strips for quaternary ammonia solution.
55: 6-501.12 Physical facilities are not cleaned as often as necessary to keep them clean. Observed excessive amount of food buildup and debris throughout facility. Spoke to person in charge about deep cleaning the kitchen and keeping up with a cleaning frequency that ensures the kitchen is clean to site and touch.
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