10: 3030 Observed lack of paper towels at hand sink in kitchen. Corrective Actions: Provide paper towels to dry hands.
15: 0470 (A 3-8) Observed a cooked pork butt in reach in cooler (Werk kitchen) uncovered, sitting on top of other food. Observed potatoes in dish room uncovered. Observed containers of sauces on bottom shelf of metal rack next to fryer without lids. Corrective Actions: Cover during storage to prevent from contamination.
16: 1780 Observed dried food debris on potato dicer in dish room. When opened, flies that were sitting on it flew away. Corrective Actions: Clean to sight and touch. Maintain clean after each use.
22: 0820 (A2) Observed three cartons of heavy whipping cream sitting out, warm to the touch, upstairs in bar area. Corrective Actions: Discard. Maintain at 41 degrees or below.
23: 840 Observed container of cocktail sauce with a date of 3/14/23. Corrective Actions: Discard. Use or discard prepared items within 7 days of opening/preparation.
35: 790 Observed tuna steaks thawed in prep unit still in reduced oxygen packaging. Corrective Actions: Prior to thawing, remove from ROP package.
38: 3270 (1) (2) (4) Observed mouse droppings throughout kitchen, on prep table next to storage containers. Observed ants in the sink (Werk kitchen) around drain. Observed drain flies in dish washing area of upstairs bar. Observed mouse droppings around 3 compartment sink and under shelf where tea urns are located. Corrective Actions: Clean up droppings. Have a licensed pest control operator come out on a routine schedule. Cover all openings to prevent entry.
39: 690 Observed bottle of dressing stored in container in contact with mixed salad greens. Observed clear containers stored in mixed greens, cole slaw, and other food items. Corrective Actions: Do not store containers in contact with food. Store utensils with hand contact side out of food.
39: 610 Observed boxes of food on the floor in the walk in cooler upstairs. Corrective Actions: Elevate 6 inches above the ground.
43: 550 Observed knives and utensils stored between side of prep unit and table. Corrective Actions: Store in a manner that prevent contamination. Store in a clean place.
48: 1650 Observed water temperature at 3 compartment sink to only reach 89 degrees F. Corrective Actions: Wash temperature at 3 compartment sink should reach and maintain 110 degrees F.
49: 1800 Observed heavy debris and food build up on bottom shelves of 6 burner stove. Observed food build up on the racks in the 2 door cooler in the kitchen. Observed heavy grease build up on the fryers. Observed build up on the metal storage rack next to fryers. Corrective Actions: Clean. Maintain clean to sight and touch. Highly recommend routine cleaning schedule.
49: 1770 (B) Observed hot drawer for baked potatoes to have aluminum foil stuck to bottom and food debris. Corrective Actions: Clean.
55: 3170 Observed hole in the floor around pipe coming from the grease trap. Corrective Actions: Repair so that hole is closed. This could be a possibly entry point for pests.
55: 3180 Observed food debris under prep sink in kitchen (egg shells, bread pieces, etc.) Observed food debris and pieces of onion peel under storage shelf in Werk kitchen. Corrective Actions: Clean. Maintain clean.
56: 3200 Observed filters over grill to be completely covered in black soot and dust. Corrective Actions: Clean.
Additional Comments
Recommend putting some sort of barrier or door sweep on exterior door in WERK kitchen. Space underneath is possible entry for pests. HIGHLY recommend routine cleaning schedule. Avoid leaving food such as lemons and wet towels (upstairs bar) out to prevent attraction of pests. Recommend increasing pest control visits until pest issues are resolved and able to be handled on routine visits. Discussed only a licensed pest control operator can put down bait/products inside food establishment. Entire dish room added - this should have been submitted with a plan review application. Hand sink installed next to 3 vat sink. Concerns that hot water heater cannot keep up with demands of the additional sinks and dish machine. Recommend sweeping at end of shift in WERK dining area to get up peanut droppings and other food debris to help not attract pests. Owner stated that wood stove is going to be removed, possibly this weekend. Observed drain line from A/C unit to be attached to wall over a trash can. Per owner, not in use. Will need to be moved so that water drains into the plumbing system.
Food Temperatures
Description
Temperature
State of Food
au jus (stove top)
169 °F
Hot Holding
mac & cheese (stove top)
105 °F
Reheating
mixed salad greens (prep)
41 °F
Cold Holding
gravy (stove top)
137 °F
Reheating
pork butt (WERK RI)
41 °F
Cold Holding
chicken (RI)
41 °F
Cold Holding
chicken breast
183 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish machine
Chemical
50
chlorine
No records found
Equipment Temperatures
Description
Temperature
walk in cooler
40 °F
reach in freezer
-3 °F
reach in cooler - WERK
38 °F
2 door reach in cooler
37 °F
salad prep unit
38.8 °F
reach in freezer - WERK
-4 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
