ROOKIES SPORTS LODGE

Fan guards within the walk in have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Drain line for under counter refrigeration in the bar is draining into a bucket at the time of inspection. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Drain line will be drained into the floor sink in the back of the facility.

1) In the warewashing room: observed lack of handwash sink. Observed a wall-mounted soap dispenser was placed over the "sanitize" compartment of the 3-compartment sink, and no paper towels were observed. [CA] Handwash facilities must be present in areas where there is food prep or warewashing. If a 3-compartment sink is to be used as a suitable alternative, the soap/paper towels must be placed at the WASH compartment. 2) In the main food prep kitchen: observed stacked cardboard boxes stored in front of the handwash sink, partially obstructing it. [CA] Do not store items in front of the handwash sink. Handwash facilities must be available to make handwashing not only possible, but likely.

In the warewashing room, against the wall behind the CO2 canisters: observed approximately 5-10 old rodent droppings that appeared to have dust on them. No other evidence of vermin was observed. [CA] Keep facility clear of vermin/droppings.

Measured chlorine in the dishwasher to be 25ppm. The machine was actively being used. [CA] Repair dishwasher so that it can sanitize wares at 50ppm chlorine.

Observed phone stored on prep counter near meat slicer/scale. [CA] Store personal items away from and below food prep surfaces.

Inside the upright freezer in the kitchen: observed raw pork wrapped in plastic was stored above ready-to-eat foods (fries, onion rings). [CA] Store raw animal products below and away from ready-to-eat foods to help prevent cross-contamination.

Observed accumulation of grease/food debris on sides of cooking equipment. Observed accumulation of food debris on underside of handle on prep unit containing guacamole/sour cream. Observed accumulation of dust on shelving holding large cans of tomato sauce (near crockpot in kitchen). [CA] Keep surfaces clean.