5 SPOT CHIVAS GRILL

Inoperable True 3 door upright freezer in back area. [CA] Repair or remove unit to prevent pest harborage.

1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2)Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Multiple large holes in walls of back room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.

Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing.

Consumer advisory is missing a disclosure. [CA] Provide a disclosure to identify raw or undercooked items on the menu.

Raw frozen steak being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

PHFs (cheese, salsa) were measured at improper holding temperatures between 43F-46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Bagged food on the floor in the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Bulk food stored in open bins. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Accumulation of debris and mold like substances on the rack used to drain clean utensils and the drain board of the 3-comp sink. [CA] Clean and sanitize routinely to prevent contamination..

Missing hand cleanser at the hand wash sink at the front. Hand cleanser is provided at the hand sink at the cookline. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC replaced the hand cleanser.

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

PHFs being cooled in large plastic containers measured at 44F. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal.