STEAMERS

At the bar, observed multiple bottles of alcohol contaminated with fruit flies. [CA] Food shall be inspected prior to use. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded all contaminated bottles of alcohol. In the walk-in refrigerator, observed a heavily moldy packaged cheese wheel, and mold growth in a bowl of cooked mushrooms. [CA] Moldy food shall be removed immediately from use. [COS] Operator discarded cheese wheel and bowl of cooked mushrooms.

In the kitchen area, measured improper holding temperatures at the following locations: 1. To the right side of the cookline, at the 2 door undercounter refrigerator, measured tiramisu and creme brulee between 53F and 55F. Per operator, tiramisu and creme brulee stored since 10:00am. Measured ambient air temperature of 2 door undercounter refrigerator between 56F and 60F. 2. At the cookline, in a hot water bath on the stovetop, measured prawn stock and chicken stock at 107F. Per operator, prawn stock and chicken stock stored for an hour. 3. In the hot holding steam table, measured polenta at 125F and short ribs at 85F. Per operator, polenta stored for about an hour, and short ribs stored for about 20 minutes. 4. At the pizza prep station, on the counter-top, measured tomato sauce stored at 60F. Per operator, tomato sauce stored on the counter for an hour. 5. In the same area, in the prep top of the drawer prep unit, in a secondary container, measured a sliced sausage and uncooked bacon at 55F. Per operator, sliced sausage and uncooked bacon stored since 10:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated prawn stock, chicken stock, polenta and short ribs at the cookline. Tomato sauce was moved to 2 door undercounter refrigerator at the pizza prep station to facilitate proper holding temperatures. Tiramisu, creme brulee, sliced sausage, and uncooked bacon was VC&D due to time and temperature abuse. Operator to have 2 door undercounter refrigerator repaired.

In the dry storage room, observed large open bags of flour, rice, beans, and other dry food. [CA] Ensure all open bags of food are immediately transferred to food grade containers and covered with a fitted lid.

At the bar area, observed a lack of paper towels at the handwash station. At the pizza station, observed a lack of paper towels at the handwash station, and a non-functioning hand soap dispenser. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator restocked handwash stations with hand soap and paper towels.

In the walk-in refrigerator, measured a container of soup cooling covered at 154F. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Containers of food shall be left uncovered when cooling. [COS] Operator placed container of soup into an ice bath and left uncovered to facilitate proper cooling.

In the kitchen and bar area, observed fruit flies. [CA] Ensure facility is kept free of flies and fruit flies to prevent possible contamination of food.

In the kitchen area, observed a missing cove base tile. In the kitchen area, observed accumulation of grease food debris between equipment, on the floor, and behind equipment. [CA] Ensure facility floors are frequently cleaned and maintained and flooring is repaired to prevent possible harborage of vermin.