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10: 3030 The hand sink at the prep counter and the bar hand sink do not have hand drying provisions. Bar sink is missing signage to remind employees to wash hands.
Corrective Actions: All hand sinks utilized by food employees must have cleanser, hand drying provisions and signage reminding employees to wash their hands. Refill towels at the prep counter sink, provide towels & signage at the bar sink.
15: 470 Raw chicken was found stored above ready to eat (RTE) cooked noodles in the walk in cooler.
Corrective Actions: Food shall be protected from cross contamination by separating raw animal proteins from RTE foods and arranging them so that cross contamination cannot occur. Person in charge rearranged foods, put raw chicken on the bottom shelf, cooked noodles on the above shelf.
16: 1890 The low temperature dish machine (kitchen) sanitizer is registering 0ppm Chlorine. The bar dish machine is registering 10ppm Chlorine.
Corrective Actions: Food contact surfaces must be sanitized before use, after cleaning. Use 3 basin sink to sanitize food contact surfaces until a repair can be made to the dishwashers.
22: 0820 (A2) Food items on the line that are surrounded by ice are registering at improper temperatures for cold holding (Above 41F).
Corrective Actions: Time/temp control for safety foods must be maintained at 41F or below. Food items on the line that are being kept on ice, must be lowered further into the ice so that 41F is maintained throughout the product. PIC had containers recessed in more ice.
24: 0850 (B) (C1, 2, 4) Raw Shell Eggs, Heavy Cream, Fish, seafood and beef broth are being held using time as the public health control with no written procedure or policy.
Corrective Actions: Written documentation/logs outlining food items that the facility uses time instead of temperature control and describing that process must be made available. EHS gave another copy of the Time as the public health control worksheet. Discussed use of these worksheets/logs.
25: 930 A consumer advisory is missing for several drinks that utilize raw shell eggs.
Corrective Actions: A consumer advisory alerting to the dangers of food borne illness risks associated with consuming raw or partially raw animal proteins must be indicated on all menu items that contain raw or undercooked animal proteins. Provide a consumer advisory on the drinks menu, indicating each item that this applies to with an Asterix.
48: 1530 The facility does not have test strips to monitor the concentration of the dish machines or the sanitizer at the three basin sink.
Corrective Actions: Test strips or a device that monitors the concentration of sanitizers must be provided and used. Provide Chlorine test strips for low temperature dishwashers (Kitchen & Bar) and Quat test strips for the three basin sink.
There is a plumbing issue at the dish area - Dish machine does not appear to be draining properly.
| Description | Temperature | State of Food |
| Raw Tilapia | 40 °F | Cold Holding |
| Hominy | 40 °F | Cold Holding |
| Cut tomato | 45 °F | Cold Holding |
| Mussells | 44 °F | Cold Holding |
| Cooked Pasta | 38 °F | Cold Holding |
| Heavy Cream | 68 °F | Cold Holding |
| Potato Dumpling | 73 °F | Cold Holding |
| Beans | 40 °F | Cold Holding |
| Rice | 170 °F | Hot Holding |
| Cooked Beef - Ground | 38 °F | Cold Holding |
| Raw Shell Egg | 66 °F | Cold Holding |
| Mashed Potato | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low Temperature Dish machine - Bar | Chemical | 10 | Chlorine | 124 °F | ||
| kitchen Dish Machine - Low temp | Chemical | 0 | Chlorine | 129 °F | ||
| 3 Basin Sink | Chemical | 200 | Quat |