SMOKE EATERS

Observed meat thawing in a container of standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed fried chicken on trays in holder next to fryer measuring 88F-92F. Per PIC, it was cooked 1.5 hours prior. PIC stated that the chicken is left there to cool for a bit and then placed into the walk in fridge. Active cooling was not observed. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Quaternary ammonia test strips were not available for use for sanitizer used at the bar three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed black and pink mold like substance on the interior panel of the ice machine with water dripping over it and in direct contact with ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice in machine was discarded in sink, ice machine was cleaned and sanitized.

Observed several employee drinks stored on preparation counter. Observed personal belongings (backpack/sweater) stored on shelf next to and in direct contact with food equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed scoop for ice in ice machine stored with handle in direct contact with ice. Observed tongs used for square ice cubes at bar stored so that handle is in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed 1 gallon dressing containers reused to store other food items or more dressings. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Observed a missing ceiling panel by water heater. Observed a missing cover/door piece in the wall above the walk in fridge. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.