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10: 3030 No hand drying provision was found at the hand washing sink at the dessert station, or at the hand washing sink behind the bar. All hand washing sinks must be equipped with a hand drying provision to ensure hands are properly dried. Person in charge supplied paper towels at both hand washing sinks.
Corrective Actions: All hand washing sinks must be equipped with a hand drying provision to ensure hands are properly dried. Person in charge supplied paper towels at both hand washing sinks.
11: 290 2, 1 gallon jugs of whole milk was found in the walk-in cooler, both with a sell by date of 6/7/2023. Milk products must be obtained from Grade A sources. Milk products are no longer Grade A once the printed sell by date on the container expires. PIC voluntarily discarded both containers of milk.
Corrective Actions: Milk products must be obtained from Grade A sources. Milk products are no longer Grade A once the printed sell by date on the container expires. PIC voluntarily discarded both containers of milk.
15: 470 Marinating raw chicken was observed stored over ready to eat (RTE) cooked duck. Food must be protected from cross contamination by separating raw animal proteins from RTE foods and arranging them in a way that eliminates the risk of cross contamination. PIC moved the raw chicken to the bottom shelf, below the RTE cooked duck.
Corrective Actions: Food must be protected from cross contamination by separating raw animal proteins from RTE foods and arranging them in a way that eliminates the risk of cross contamination. PIC moved the raw chicken to the bottom shelf, below the RTE cooked duck.
16: 1890 When tested by the EHS, both the low temperature dish machines (Kitchen & Bar) had zero sanitizer reaching the food contact surfaces. All food contact surfaces of utensils, dishes, equipment etc. must be sanitized before use, after cleaning. EHS was able to identify that the sanitizer container for the dish machine in the kitchen was empty. Once the container was replaced, EHS demonstrated to the employees how to prime the machine to ensure that sanitizer is successfully flowing. A test run confirmed a sanitizing reading of 50ppm. The dish machine behind the bar was not able to be corrected during the inspection. EHS directed that all drinkware/utensils be washed, rinsed sanitized either by the three basin sink behind the bar, or at the dish machine in the kitchen until the repair is made.
Corrective Actions: All food contact surfaces of utensils, dishes, equipment etc. must be sanitized before use, after cleaning. EHS was able to identify that the sanitizer container for the dish machine in the kitchen was empty. Once the container was replaced, EHS demonstrated to the employees how to prime the machine to ensure that sanitizer is successfully flowing. A test run confirmed a sanitizing reading of 50ppm. The dish machine behind the bar was not able to be corrected during the inspection. EHS directed that all drinkware/utensils be washed, rinsed sanitized either by the three basin sink behind the bar, or at the dish machine in the kitchen until the repair is made.
28: 3340 A can of black enamel spray paint was found stored with drink shakers behind the bar. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils etc. PIC removed the can of spray paint to an area designated for chemicals.
Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils etc. PIC removed the can of spray paint to an area designated for chemicals.
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| Description | Temperature | State of Food |
| White Rice | 164 °F | Hot Holding |
| Milk | 40 °F | Cold Holding |
| cooked pasta | 40 °F | Cold Holding |
| Cooked chicken | 40 °F | Cold Holding |
| Duck | 41 °F | Cold Holding |
| Beef Heart | 41 °F | Cold Holding |
| eggs - scrambled | 70 °F | Cooling |
| Rice mix w/ veggies | 40 °F | Cold Holding |
| Rice | 41 °F | Cold Holding |
| Hard boiled egg | 38 °F | Cold Holding |
| Cooked chicken on line | 43 °F | Cooling |
| Cut tomato | 46 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low Temperature Dish machine - Kitchen | Chemical | 0 | Chlorine | 128 °F | ||
| Low Temperature Dish machine - Bar | Chemical | 0 | Chlorine | 121 °F |