KIRK'S STEAKBURGER

1. Personal cellphone and medication pills stored on shelving of prep line coolers. 2. Unsecured beverage cup stored on prep table next to prep line cooler. No contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

*REPEAT VIOLATION* Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.

MAJOR: 1. Ranch and kirk's sauce (contains dairy) measured at 63F - 65F and 65F - 66F respectively in insufficient ice bath. Observed ice touching the bottom of the sauce containers only and sauces are stored beyond the fill line of the container (over stacked). Cook stated sauces were placed in ice bath approximately 1.5 hours prior to measurement. 2. At cook line underneath a heat lamp, cooked jalapeno measured at 102F and cheese measured at 80F. Jalapeno placed in unit approximately 30 minutes and cheese placed in unit approximately 1 hour prior to measurement per PIC. MINOR: 3. Cooked bell peppers on stove top measured at 131F. Cook stated it was cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. Sauce containers were fully submerged in ice bath to cool down. Sauce beyond the fill line were relocated to walk in cooler. 2. Jalapeno and cheese were time marked to be discarded 4 hours after it was removed from temperature control. Discussed Time As A Public Health Control (TPHC) with Manager. 3. Cook decided to discarded cooked bell peppers as a safety precaution.

*REPEAT VIOLATION* Food handler training certificates not provided.. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

*REPEAT VIOLATION* Single use towels at the hand sink stations located at the bar area and at the back storage area near ice machine were not stored in a dispenser. [CA]: Single use towels shall be properly stored in a permanently installed dispenser.

Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.

At the bar, the left hand sink station was not providing cold water. Bar has another available hand sink station. [CA]: Hand sink stations shall have warm and cold water at all times.

At the bar, roll of single use towels are not stored in an approved dispenser. [CA]: Single use towels shall be stored in an approved dispenser.

Sanitizer buckets at the cook line had 0 ppm of sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Solution in the sanitizer bucket was re-made and Specialist observed 200 ppm of Quat sanitizer solution.

1. Multiple open bags of food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid. 2. Containers of food stored directly on the floor in the walk in cooler. [CA]: Food containers shall be stored elevated and 6 inches off the floor.

In the warmer, Chili measured at 91F, grilled onion measured at 92F, cooked mushroom measured at 92F, marinara sauce measured at 84F, and cheese measured at 75F. Per Staff, food items were being reheated in the warmer and were placed in the warmer approximately 1 hour prior to measurement. Water temperature of warmer measured at 119. [CA]: Potentially hazardous foods that were cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. [COS]: All food items were reheated on the stove top and Specialist measured reheated items at temperatures between 172F - 180F. Water temperature in warmer measured at 140F.

Food handler training not provided for most employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Cook handled raw burger patty with gloves on, removed gloves, and grabbed new gloves to be donned on without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed Cook to wash hands.