IMPROV

Dust build up noted on the fan guards of the walk in 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. [COS] Employee clean/sanitized the fan guards at the time of inspection.

Personal belongings (jackets) of employees noted within the bar areas and co-mingling on the shelves. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Water at the three compartment sink in the lower bar did not reach 120F. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. [SA] Facility to only use the upper bar and the kitchen until hot water is restored to the lower bar. Provide proof of corrections. A follow up inspection to occur.

Dishwasher measured at a maximum of 135°F and 0 PPM of chlorine while actively washing dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Chef directed staff to manually wash, rinse, and sanitize all the dishes.

There is no hot water in the kitchen, 1st floor bar, or 2nd floor bar. Water measured at 70°F. Note: There are three water heaters that service the facility. Two service the kitchen and two bars which were out. The third smaller water heater services the mop sink and restrooms. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Beef sliders were not time marked. Per cook, they wre removed from the griddle about 30 minutes prior. Beef measured between 120-135°F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chef instructed staff to label the item accordingly to discard 4 hours after removal from temperature control.

One bag of chicken nuggets in the upright freezer measured at 49°F. Note: All other bags of chicken nuggets were between 38-42°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to working refrigeration units.

The upright freezer in the kitchen next to the fryer is in disrepair and not maintaining PHFs frozen or at 41°F and below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Chef directed staff to relocate items to a chest freezer and the walk in freezer.

In the downstairs bar, at the three compartment sink, chlorine solution measured at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Concentration was adjusted to 100 ppm.

In the downstairs bar, at the storage rack to the left of the three compartment sink, chlorine tablets were being stored in a clear deli container without a label. [CA] Chemicals once removed from original container shall be labeled with common name.

1. In the kitchen area, at the prep cooler near the three compartment sink, sliced tomatoes were measured at 46. The tomatoes were stored in a plastic 1/6 hotel pan inside a 1/3 hotel pan. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Refrain from using double pans in prep cooler inserts. [COS] The tomatoes were removed from the larger hotel pan to rapidly cool back down. 2. In the kitchen area, at the two compartment prep sink, marinara sauce was found cooling with an ice wand and an improperly sized ice bath. Sauce measured at 50 near the wand and 70 near the edges of the plastic bucket at 8:30 pm. Chef provided cooling logs for the sauce which noted it was over 135 at 4:26 pm and measured at 56 at 6:26 pm. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] A proper ice bath was made and stirred to rapidly chill the sauce.

In the kitchen area, in a hotel pan on the burner range adjacent to the flat grill, beef patties measured between 100-110. Per cook, they cooked them about 2 hours prior and are holding them at room temperature. Per chef, they are supposed to be hot holding them. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beef patties were time marked for discard.