ROUTINE INSPECTION
Notes: - A risk factor Assessment/Structural Review was provided during non-operation hours. Provided inspection, discussion and education focused on observed and non-observed risk factors know to contribute to foodborne illness. - Facility has not opened yet, but plans to open before Super Bowl 60. Per PIC, they are still trying to hire a manager and staff. - Facility is lacking a food prep sink. Observed a brand new prep sink in a rear storage room uninstalled and disassembled. Further evaluation will be required. - Discussed handwashing, warewashing, cooking, cold holding, sanitation, employee habits, and employee health with PIC. - Provided cold holding, proper storage, handwashing, and warewashing reference material. Action Items: - Install a paper towel and soap dispenser at the bar handwash sink. - Obtain a food safety certificate and food handler cards for staff.
4 reported violations
- K39: Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K06: Adequate handwash facilities supplied, accessible
The handwash station at the bar lacks a soap dispenser and paper towel dispenser. Note: There is a handwash station in the kitchen behind. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K47: Signs posted; last inspection report available
Facility lacks handwash reminder signs in lavatories. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.