LAZY DOG RESTAURANT & BAR

Lack of soap for the only handwash sink located at the bar. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee refilled soap dispenser.

Hot water for the three compartment sink at the bar is measured at 68F. [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. At time of inspection, the three compartment sink for the bar is not in use. All items are washed in dishwasher or taken to the back warewashing area.

At the prep insert unit at the cook line, potentially hazardous foods are stored in a secondary containers and measured at improper cold holding temperatures. Cut chicken measured at 49F and slice cheeses measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee removed the secondary containers from under the potentially hazardous foods.

Accumulation of food debris inside the floor sinks located by the wok station and the three compartment sink. [CA] Nonfood contact surfaces shall be cleaned regularly or as needed to prevent accumulation of debris.

Floor sink located under the three compartment sink was clogged and overflowing onto the floor by the dishwasher. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall not contaminate the kitchen. Impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [COS] Employee cleaned and cleared the clog in the floor sink. Water from the three compartment sink was able to drain freely into the floor sink.

Container of raw shell eggs were double stacked in the insert unit by the wok station and measured at 45 - 49F. [CA] Potentially hazardous food when cold holding shall be held at or below 41F. Avoid double stacking containers to ensure food is held at the proper temperatures.

Handwash sink located at the cook line is obstructed with equipment stored over the basin of the sink. [CA] Keep all handwash sinks unobstructed and readily accessible for employees to wash their hands when required. [COS] Employee relocated equipment away from the sink

Utensils by the wok station in use and reuse are stored in the dipper well without running water. [CA] Utensils used for potentially hazardous foods and will be reused can be stored in dipper well with cool running water. [COS] Water for the dipper well was turned on.

Open container of cooked broth is cooling in the walk-in cooler while placed on shelf under containers of raw chicken. [CA] Cooked foods shall be stored above or separate from raw foods to prevent cross-contamination. [COS] Employee relocated the open container of broth.

Raw shell eggs at the insert unit of the cook line were over stacked and measured at 59F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee voluntarily discarded the over stacked eggs.

Hot water at the three compartment sink was measured at 102F. [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 where it shall reach a minimum of 100F.

Wiping towels were used, reused, and stored on food prep surfaces at the cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).