10: 2190 (A) Observed hand washing sink for the kitchen turned off, unable to produce cold or hot water. Facility must have hand washing sink operational at all times and provide hot water of at least 100F. Corrective Actions: Ensure hand washing sink is operational and can provide hot water of at least 100F. PIC turned on plumbing connection. There is a small leak from the faucet when the sink is on. PIC agreed to leave the hand washing sink on so that employees can wash their hands.
22: 0820 (A2) Observed 2 containers of half & half (56F, 53F) cold holding at improper temperature in beer cooler at the bar. Corrective Actions: Cold hold time/ temperature control for safety foods at 41F or below. PIC voluntarily discarded the products. Do not store TCS items in unit if unable to maintain 41F or below.
47: 1570 Observed refrigeration prep unit unable to maintain proper temperature. Facility is utilizing ice as a medium to keep time/ temperature control for safety foods (TCS) cold inside the unit. Refrigeration units shall be maintained in good repair. Foods on ice were at proper temperature. Corrective Actions: Repair or replace refrigeration unit so that it can maintain foods at 41F or below.
Additional Comments
Change of owner routine inspection.
Permit hand delivered to PIC. Post permit in a place where the public can see. Also given signage for most recent inspection report. Post signage in a place where the public can see.
Food Temperatures
Description
Temperature
State of Food
Steak
168 °F
Cooking
Beans
40 °F
Cold Holding
Pico
37 °F
Cold Holding
half & half
56 °F
Cold Holding
Cheese sauce
41 °F
Cold Holding
Beef
184 °F
Hot Holding
Rice
183 °F
Hot Holding
Sour cream
41 °F
Cold Holding
Half & half
53 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
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.
