BIG BASIN BURGER BAR

In the kitchen area, on the counter of the insert prep unit, measured cut tomatoes, hard boiled eggs, and cooked potatoes between 48F and 54F. On the counter-top, measured various buttermilk based dressings/sauces stored between 50F and 65F. Per operator, potentially hazardous foods stored from 4 hours prior. In the 2 door prep unit, measured potentially hazardous foods including raw salmon, raw chicken, and raw beef at 48F. Measured ambient air temperature of 2 door prep unit at 51F. In the back prep area, in the 3 door undercounter refrigerator, measured containers of quinoa, macaroni, cooked potatoes, cooked beets, cooked gold beets, rice noodles, soba, cooked mushrooms, sliced tomatoes and caramelized onions at 66F. Observed refrigeration had been unplugged. Measured ambient air temperature of 3 door undercounter refrigerator at 66F. Per operator, refrigeration unplugged for an unknown amount of time. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below. [SA] Operator moved all potentially hazardous foods from the 2 door prep unit to nearby refrigeration to facilitate proper holding temperatures. Buttermilk based dressings were VC&D due to time and temperature abuse. All potentially hazardous foods in the 3 door undercounter refrigerator were VC&D due to time and temperature abuse. Operator to contact for repairs to 2 door prep unit.

In the storage pantry, observed open bags of dry food including rice. [CA] Ensure all open bags of food are stored in or transferred to a food grade container and covered with a fitted lid.

In the back prep area, observed cold water knob at the 3 compartment sink does not fully turn cold water off. [CA] Ensure plumbing fixtures are properly functioning. Provide repairs to cold water knob at the 3 compartment sink.

Food safety manager's certificate unavailable. [CA] Ensure a valid food safety manager's certificate is obtained and kept on-site for review.

In the kitchen area, at the 2 door prep unit, measured ambient air temperature at 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.

In the bar area, to the left of the 3 compartment sink, above and between the ethernet cables, observed two live cockroaches. In the same area, observed two dead cockroaches and cockroach droppings in the area. In the back prep area, above the handwash sink, in the bottom left corner of the wall mounted storage container, observed accumulation of cockroach droppings. [CA] Facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices and abate harborage to prevent continued activity. Contact pest control to provide service. Follow-up inspection to occur. Any live activity observed during follow-up inspection may result in closure of the facility. [SA] Operator eliminated live cockroaches in the area. Operator contact pest control to provide service.

1. In the bar area, observed open installation of wires creating harborage for cockroach activity in between wires and between the wiring and walls. 2. In the back prep area, observed open holes in the walls and crevices between wall mounted equipment. 3. In the kitchen area, observed gaps and crevices between the tiling and the wiring bracket. [CA] Ensure all wiring in the area is installed in a fully enclosed bracket and sealed to prevent continued harborage for vermin. Remove wall mounted and installed equipment that create possible harborage for vermin. Seal all cracks and crevices within the facility to prevent possible harborage of vermin.

In the dry storage closets, observed open bags of rice and sugar. [CA] Ensure open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.

Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. All documents shall be maintained on site for review.

In the kitchen area, at the 2 door prep unit, measured sliced cheeses and brie cheese between 46F and 58F. Per operator, sliced cheese and brie cheese stored since 11:00am. In the same area, on the counter-top, in an ice bath, measured sliced and shredded parmesan between 60F and 75F. Per operator, sliced and shredded parmesan stored since 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Sliced cheeses, brie cheese, sliced parmesan, and shredded parmesan was VC&D due to time and temperature abuse. Operator instructed on proper setup for an ice bath where ice and water in the ice bath meet the top outer sides of insert containers.

In the kitchen area, in the 3 door reach in refrigerator, observed employee food stored amongst food used for the facility. [CA] Ensure employee food is stored separately to prevent possible contamination. Employee food storage shall be labeled.