ROOKIES SPORTS LODGE

1. Repeat Violation: In the kitchen area, across the cookline, the 6 drawer prep cooler is not functioning properly. Kitchen staff have all PHFs placed on ice inside unit. 2. The 4 drawer cooler under the flat grill is in disrepair and not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the unit.

A dead fly was found in a bottle of alcohol in the island of the bar. [CA] 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] The bartender discarded the bottle. See VC&D report.

Some of the staff's food handler cards are expired. [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.

Cooked chicken wings and other raw PHFs in the drawer cooler measured between 45-46F. Per chef, items were elveated due to opening from a rush. Items were remeasured after 30 minutes of having the cooler closed. Items measured between 46-49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to working refrigeration units.

Repeat Violation: Wall tiles near the janitorial sink are in disrepair. [CA] Ensure the floors, walls, and ceilings of the facility are kept clean and in good repair.

Small flies were found near the warewashing area. [CA] The facility shall be free of animals, pests, and vermin.

Chlorine at the undercounter dishwasher at the bar measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chef Enrique changed out the sanitizer bottle and primed the machine. machine was remeasured at 50 ppm.

Hand wash station within the bar was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [COS] Employee added paper towels into hand wash station.

Caulking around the hood system is starting to fall apart at the time of inspection. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Remove old caulking and add fresh silicon.

Damaged wall noted around the mop sink at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Water at the women's restroom measured at a maximum of 72. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Repeat Violation: There are several pieces of equipment in the facility that no longer work or are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Repeat Violation: In the kitchen area, across the cookline, the 6 drawer prep cooler is not functioning properly. Kitchen staff have all PHFs placed on ice inside unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the unit.

1. Repeat Violation: Several ceiling tiles in the kitchen area are missing. 2. Repeat Violation: Wall tiles near the janitorial sink are in disrepair. 3. Repeat Violation: Hole in wall across upstairs walk in cooler. [CA] Ensure the floors, walls, and ceilings of the facility are kept clean and in good repair.

1. Major Violation: In the bar area, at both sinks, no soap or paper towels were available. 2. Minor Violation: In the women's restroom, at the hand wash stations, the paper towel dispenser was not functioning. A roll of paper towels were available outside the dispenser. [CA] Provide handwashing cleanser in dispenser and paper towels in the dispenser at handwash stations at all times. [COS] Staff restocked the paper towels in the dispenser at the bar and provided a pump bottle of soap.

There is a hose attached to the right faucet of the three compartment sink. [CA] Provide gooseneck sprayer nozzle at warewash sink.

In the kitchen area, across the cookline, the 6 drawer prep cooler is not functioning properly. Kitchen staff have all PHFs placed on ice inside unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the unit.

1. Several ceiling tiles in the kitchen area are missing. 2. Wall tiles near the janitorial sink are in disrepair. 3. Hole in wall across upstairs walk in cooler. [CA] Ensure the floors, walls, and ceilings of the facility are kept clean and in good repair.

In the kitchen area, at one of the drawer refrigeration units, ground beef measured at 49°F. Per staff they placed the ground beef in the unit approximately 45 minutes ago. All other PHFs were at 41°F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff moved the ground beef to the walk in cooler to rapidly cool.

1. Facility lacks an adequate supply of hot water. Hot water at the three compartment sink reached a peak of 112°F, the two compartment prep sink reached 102°F, the hand sink by the kitchen entry reached 130°F, and the hand sink at the bar reached 107°F. After reaching their highest temperature water temp quickly fell below 100°F. Use of the ware wash machine exacerbates the hot water supply in the facility. Following use of the ware wash machine water at the three compartment sink fell to 77°F and 85°F at the hand sink. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] A plumber arrived on site at time of the inspection and fixed the hot water supply. Water was measured at 112°F 2. Hot water measured at a peak of 112°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

There are several pieces of equipment in the facility that no longer work or are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.