GM-DAVE & BUSTER'S

*REPEAT VIOLATION* Sliced tomatoes measured 50F while maintained in the upper cold-hold inserts of a preparation refrigerator at the cook-line. Per a label on the container, tomatoes had been prepared yesterday. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] GM voluntarily discarded tomatoes.

1. Black, mold-like growth observed on cutting board maintained on top of the left-side prep sinks in the main kitchen. Cutting board not actively in-use. [CA] Food contact surfaces shall be maintained clean. When cutting boards become too scored/scratched to be properly cleaned, discard them and obtain new ones. 2. Clean, wet cutting boards observed to be stored stacked up in a pile. [CA] Utensils and equipment shall be properly air dried prior to stacking.

Partially-cooked bacon measured 105F while maintained in a metal container at the main cook-line. Per the PIC, bacon had been cooked less than 45 minutes prior. Whipped cream measured 55F while maintained in an improper ice bath at the Midway Bar. Per staff, whipped cream had been relocated to the ice bath less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that ice in ice baths comes up to the maximal level of food in the container to facilitate proper holding temperatures. [COS] Partially-cooked bacon relocated to preparation refrigerator. Whipped cream relocated to under-counter refrigeration unit.

10+ flies observed at Midway Bar area. Flies observed flying close to uncovered glasses and drink dispenser nozzles/open-top bottles of alcohol. [CA] Work with pest control to eradicate presence of flies within facility to prevent the contamination of food or food contact surfaces.

Three compartment sinks at both bars (Sports bar and Midway Bar) are capable of outputting water at a maximum of 113F. Per staff, three compartment sinks are used for the washing of glasses. Three compartment sinks observed to be properly set up to facilitate dishwashing. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.

Measured chlorine at 0 ppm in bar warewash machine. No active warewashing at time of measurement. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Three compartment sink will be used for wash, rinse, and sanitizing until machine is repaired.

Three drain flies present in Fairway bar area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, drain flies, and fruit flies.