THE CREEK EATERY

Some clean working utensils including a knives were stored in unclean container/surface and in between the crevices. . [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. The ice scoops for the ice machine and the bar area's ice container were stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Repeated violation. The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the glasses in the bar area was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of wet/soiled wiping cloths were stored on the counters in the kitchen and the bar areas. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Ice paddle which will be used for cooling was stored with raw beef inside the freezer. [CA] To prevent possible contamination, store the ice paddle above the raw food products

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Cooling of freshly cooked corn beef and marinara sauce was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

Some clean working utensils including a knives were stored in unclean container/surface and in between the crevices. . [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. The ice scoops for the ice machine and the bar area's ice container were stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

A couple of wet/soiled wiping cloths were stored on the counters in the kitchen and the bar areas. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

The bar's handwash station is not working. There is another handwash station within three feet in the kitchen area. [CA] Repair the handwash station immediately.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in coolers. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the glasses in the bar area was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).

The restaurant sells fresh clams, but it does not keep delivery tags for 90 days. [CA] All tags associated with fresh oyster, clams, and mussels must be kept for 90 days.