MALIBU GRILL AND BBQ

The soap and paper towel dispensers were empty. [CA] Refill the dispenser. [CA] They were refilled. The back hand sink is not accessible due to the table with the mixer on it blocking the sink. [CA] Move the items from in front of it and keep the hand sinks easily accessible, stocked, and not blocked.

Observed wiping used wiping cloths on table tops. [CA] The towels must be kept in sanitizer between each use. [COS] Corrected.

Observed hoes in the wall. [CA] Repair the hole in the wall in the back food storage room.

The cabinets have an accumulation of black debris in them. [CA] The manager began to clean it up.

The inside of ice machine has accumulated buildup on the upper panel. [CA] Clean the inside of the ice machine.

No sanitizer test strips available. [CA] Use and obtain test strips.

The front hand sink had no soap and a paper towel dispenser not giving paper towels. [CA] Keep the soap and paper towels available for proper hand washing.

The employee cooking does not have a food handler card available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed used wiping towels on the prep table. [CA] The used wiping towels must be stored in sanitizer between each use.

Observed raw meat stored above the beverages in the walk in cooler. [CA] The raw meat must be stored below all other items in the cooler. Observed the bulk food containers with the blue lids to not be labeled. [CA] Label them with the contents. [COS] The bins were labeled and the meat was placed below the beverages.

The hand sink sprays water out. It is taped up to help maintain the spray. [CA] Repair the hand sink that sprays water.

Observed the green cutting board to be deteriorating and showing pieces of plastic coming off the edges. [CA] Replace the cutting boards with non deteriorating boards.

According to the employees there are not any sanitizer test strips. [CA] Provide sanitizer test strips.

Observed no available hand washing sink in the kitchen. The sink in the back corner was blocked and the front hand sink has items in it and according to the employee it is not in service. [CA] The hand sinks must be clear and readily accessible for use. Keep it unblocked and with both hot and cold water faucet working to give 100ppm water temperature. The employees moved all of the equipment from in front of the back hand sink. Employee later showed and explained that the front sink should not be turned on because it sprays out from the back of the faucet. [CA] Repair the hand sink.

The front hand sink does not give water at 100 degrees F. [CA] The water temperature must be able to reach 100 degrees F.

Observed the walls to be deteriorated in the back storage room where the walk in is located. [CA] Repair the holes in the walls and repaint.

No food safety certificate or food handler card available. [CA] All employees that help prepare food must have a food handler card and at least one employee a FSC.

Observed raw meat stored above beverages. [CA] Always store raw meat, seafood, and poultry below all other food items.