CLARA'S JUNCTION

Lactic acid sanitizer test strips could not be provided for lactic acid sanitizer dispensed at the three compartment warewashing sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Knives observed stored wedged between the crevices of prep coolers and prep tables at the cook-line. [CA] Equipment that contacts food shall be stored in a sanitary location.

Hand wash station in the dish washing area partially obstructed by a step ladder placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.

Two large containers of cooked beans measured between 119F and 120F while maintained on a prep table at the side of the kitchen. Per staff, beans had been cooling for less than 30 minutes in ambient. [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] Beans were relocated to the preparation sink and placed into ice baths.

Cooked beef measured 119F while maintained in a container that was hanging off the edge of the burner of the stove. Per staff, beef had been cooked less than 1 hour prior. House-made ranch and jalapeño aioli measured between 64F and 68F while maintained in an insufficient, melted ice bath to the side of the cook-line. Per staff, sauces had been placed into the ice bath 3 hours prior. Nacho cheese measured 126F and beans measured 127F while maintained in the countertop steam table to the right of the stove. Per staff, items had been heated and placed into hot holding less than 1.5 hours prior. Sliced cheddar measured 50F while overfilled in an upper insert of the right-side prep cooler at the cook-line. Per staff, cheese had been stored for less than 2.5 hours. Garlic in oil mixture measured between 44F and 46F while maintained in an upper insert of the left side prep cooler at the cook-line. Per staff, item had been stored for approximately 2.5 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were reheated to 165F and maintained hot. Other potentially hazardous foods were relocated to the lower portion of refrigeration units. Head chef turned up the setting on the steam table.

Handwash sink in bar area missing splash guard for speed well.[CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from food prep and storage areas.

Raw chicken observed to be stored above raw fish in under the counter cooler by fryers. [CA] Store raw chicken and poultry below other raw meats to prevent cross contamination. [COS] Operator moved chicken below.

Back door observed to have gaps underneath. [CA] Keep back door seal and remove any gaps larger than 1/4 inch to prevent any vermin entry.

Ice bath measured to have: -Ranch at 46F -Jalapeno Aioli at 47F Ice bath observed to be half full. [CA] PHFs shall be held at 41°F or below for cold holding. Ice water is the same level as the PHFs in the containers. [COS] Ice bath was refilled to effectively to chill sauces.

Ice scoop observed to have handle directly in ice. [CA] Store scoops such that handles are not in direct contact with food.

Operator observed to be handling raw chicken and then handling fryer equipment prior to removing gloves and washing hands. [CA] After handling raw meat employees shall wash their hands with soap and water to prevent cross contamination. [COS] Employee ungloves and washed his hands with soap. After chicken was done frying, fryer baskets were ran through dishwasher to clean and sanitize handles.

One handwash sink at the bar observed to be missing soap. 2nd handwash sink available at other side of the bar. [CA] Ensure all handwash sinks are fully stocked