CAPERS EAT AND DRINK

Leak observed from the main 3 comp sink's faucet and basin. [CA]: Remove leak and maintain plumbing in good repair.

Utensils stored in stagnant water that measured at 76F at main cook line. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. note: ensure food contact surfaces that handle Potentially Hazardous Food are washed and sanitized at least every 4 hours.

*REPEAT VIOLATION* 1. Bar dish machine was dispensing 0 ppm of Chlorine sanitizer. Content of Chlorine bottle observed low. No active ware-washing. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Employee replaced Chlorine bottle with a new one. Dish machine observed to dispense 50 ppm of Chlorine. 2. Washed and wet food equipment stacked on top of each other on shelving above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing prior to stacking. 3. -Accumulation of dried residue on the interior surface of all beverage sprays at the bar. -Accumulation of dried food residue on the back of the blade of the counter-top slice machine. Not in active use. [CA]: -Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues. -Disassemble, clean, and sanitize counter-top slice machine between uses or as often as necessary to prevent the accumulation of food residues.

In the walk in cooler, pasta in zip lock bags measured between 44F - 46F and meatloaf measured between 44F - 45F. Per Chef, food items were cooked and cooled last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: PHFs were voluntarily discarded.

*REPEAT VIOLATION* 1. Multiple open bags of food observed at the dry storage rack. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Food containers (potatoes and carrots) stored directly on the floor inside walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Storage open cabinet area underneath main cook line's prep top well and steam table in poor repair. [CA]: Repair equipment. All equipment shall be approved, durable, smooth, nonabsorbent, and easily cleanable material.

Food handler certificates/cards not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Multiple open bags of food observed at the dry storage rack. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

MAJOR: Dish machine at the bar was actively being used and dish machine was observed dispensing 0 ppm of Chlorine sanitizer. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Technician assessed the dish machine and Specialist observed 50 ppm of Chlorine sanitizer by the end of inspection. MINOR: 1. Dish washer observed wiping clean equipment/utensils from the dish machine with a cloth. [CA]: Discontinue using a cloth to dry equipment/utensils. Equipment/utensils shall air dry after sanitization. *REPEAT VIOLATION* 2. Washed and wet food equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing prior to stacking. 3. Debris observed on clean metal insert stored on shelving above 3 comp sink. [CA]: Food contact surfaces shall be thoroughly washed and sanitized prior to storing.

*REPEAT VIOLATION* MAJOR: At the cook line prep counter, garlic oil in insufficient ice bath measured at 56F. Chef stated garlic with oil was placed in ice bath approximately 1.5 hours prior to measurement. MINOR: At the cook line, Multiple Potentially Hazardous Food (PHFs) at the drawer coolers below the flat top grill measured between 44F - 46F. Chef stated PHFs were placed in the unit approximately 1.5 hours prior to measurement. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Garlic oil was submerged in sufficient ice bath. PHFs in the drawer coolers were relocated to walk in cooler to rapidly cool down.

Accumulation of grease/debris underneath the prep top wells at the cook line. [CA]: Routinely clean non food contact surfaces to prevent debris, dirty, grease, from accumulating.

Ambient temperature of drawer coolers (left side) measured at 45F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs. *REPEAT VIOLATION* Cardboard used to line the shelving at the cook line underneath the prep top wells. [CA]: Discontinue use of cardboard to line equipment. All equipment shall be approved, durable, and able to be properly washed and sanitized.

*REPEAT VIOLATION* Small flies observed near the dish machine and pressurized cylinders. [CA]: Remove Drain Flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

At the dish machine, employee with gloves handled dirty dishes and proceeded to handle clean dishes without removing gloves and properly washing hands at the designated hand sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Chef instructed employee to properly wash hands at the designated hand sink.

Paper towels not stored in dispenser at hand wash station located at bar area. [CA]: Ensure paper towels are properly stored in dispensers to prevent possible contamination.

Heavy accumulation of grease, debris, and dust on and underneath equipment at cook line. [CA]: Clean noted areas. Ensure areas underneath and behind equipment and in hard-to-reach areas are maintained clean to prevent the accumulation of dirt, dust, and debris.

1. Washed and wet food equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing prior to stacking. 2. Brown build-up inside the surfaces of the ice machine. No direct contamination observed during inspection. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Accumulation of debris in the beverage spray nozzle to the right of dish machine. [CA]: Remove debris and maintain food contact surfaces clean.

Sink basin connected to dish machine is missing drain pipe. Waste liquid observed draining into a bucket. [CA]: Liquid waste shall be properly disposed of indirectly through an approved floor sink connected to an approved sewer system. Repair drain pipe.

Multiple Potentially Hazardous Food (PHFs) at drawer coolers and 1 door reach in measured above 41F. Ambient temperatures measured at 56F in drawer cooler and 53F in 1 door reach in. Per Staff, everything in the units were relocated directly from the walk in cooler approximately 2 hours prior to inspection. [CA]: PHFs shall be cold held at 41F or below at all times. Discontinue use of unit for PHF's until it is able to properly cold hold PHF's. [COS]: Staff voluntarily discarded PHF's in the units on the 4th hour after it was removed from temperature control.

Multiple small flies observed at bar area and at/around dish machine. [CA]: Remove Drain Flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

1. COMPLY BY 08/22/2024 Drawer cooler ambient temperature measured at 56F and 1 door reach in ambient temperature measured at 53F. [CA]: Repair/assess unit. Ensure all cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units until it is able to properly cold hold PHFs. 2. Cups used as scoops for rice. [CA]: Discontinue use of cups as scoops. Provide food-grade scoops with handles for scooping. 3. Foil used to line grill and shelving underneath the steam table at cook line. [CA]: Discontinue use of foil to line equipment. All equipment shall be approved, durable, and able to be properly washed and sanitized.

Chlorine sanitizer solution in sanitizer bucket located at the cook line measured greater than 200 ppm. [CA]: Ensure Chlorine sanitizer solution in sanitizer bucket is maintained at 100 ppm.

Cooked chicken stored in secured zip lock bags measured between 43F - 51F located in under counter fridge at cook line. Per Staff, cooked chicken were cooked yesterday at around 4:30 pm, cooled down, chopped into small pieces, portioned into zip locks, and stored in the walk in cooler. No temperature logs observed. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Chicken was voluntarily discarded by staff.