JACK'S RESTAURANT & BAR

Leak observed under handwash sink located near the dessert station. [CA] Plumbling in the facility shall be maintained in good repair. [COS] Employee tightened the drain pipes and repaired the leak.

Inside the upright reach-in cooler located near the dishwasher, tray of raw shell eggs is stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Potentially hazardous foods (sour cream, salsa, raw shell eggs) on ice bath by the cook line is measured at 47F - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more water into the ice bath so that the food containers sinks into the ice rather than sit on top of the ice.

Employee observed putting on new disposable gloves without washing hands after changing task from cleaning. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food or food contact surfaces. [COS] Employee stopped and washed hands.

Single-use paper towels are not available inside the dispenser for the handwash sink located at the bar. Employees were using napkins available on the counter. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. Paper towels shall be stored inside of dispenser to protect from contamination.

Potentially hazardous foods held in prep units and ice baths across from the cook line are measured at improper cold holding temperatures. Inside food prep units and drawer coolers: tuna salad, potato salad, cut tomatoes, raw beef patty, hot dogs, diced tomatoes, cheese, cut sausage, clams, and raw shrimp were measured at 47F to 58F. In improperly prepared ice baths: raw shell eggs, diced tomatoes, grits measured at 68F to 71F. Per employee, all items were prepared or refilled within the last hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee used ice to help rapidly bring down the temperatures of food items in the prep units. Employee will continue to monitor the temperatures, and for items that does not reach 41F will be discarded by 1 PM. Proper ice baths was prepared by adding additional ice and water to submerge the side of the food containers.

Ambient temperature of the food prep unit by the grill and the one located at the end of the cook line nearest the dishwasher were measured above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed employee's personal lunch stored in reach-in cooler in direct contact with containers or food that are used/served by the facility. [CA] Employee's personal food shall be stored in a designated location that is separate or below food used by the facility.

Potentially hazardous foods along the cook line was measured at improper holding temperatures. In the food prep units: cooked shrimps (53F), egg(53F), Tuna (51F), potato salad (51F), steak (51F), hot dog (50F), sausage (52F). In the warmer across from the cook line: chili (124F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee voluntarily discarded the egg and sausage. The other food items that were cold holding was relocated into the upright reach-in cooler. The chili was reheated to 165F.

Inside the walk-in cooler, observed raw beef patties stored on shelf above seafood. [CA] Raw foods shall be stored by order of it's minimum internal cooking temperatures (ie. raw ground meat with minimum internal cooking temperature of 160F shall be stored separate or below seafood that has a minimum internal cooking temperature of 145F).

Leak observed under the three compartment sink at the bar. [CA] Repair leak and maintain plumbing in good repair.