GOODTIME BAR

Food handler cards for some of the staff were unavailable upon request. [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.

A potentially hazardous food (containing cooked egg whites) on the expo counter was measured at 70F. Per Chef, it had been out for about an hour. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Item was moved back to the reach in cooler to rapidly cool back down.

The menu lacks a disclosure for steak tartare. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.

Quaternary ammonia solution in the three compartment sink measured at less than 200 ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Chef adjusted the solution to 200 ppm.

Old rodent droppings were found in the small cabinet next to the undercounter dishwasher. Several holes were observed in the cabinet. No further evidence of rodents observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean the droppings and sanitize the affected area. Provide pest control as necessary.

A reduced oxygen packaged loin of tuna was found thawing under cold running water. The tuna's packaging directed to remove from packaging thaw under refrigeration. [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. Ensure to follow the manufacturer's directions for thawing. [COS] Tuna was opened and thawed under refrigeration.

1. Facility is maintaining the front door propped open. 2. In the chemical cabinet next the undercounter dishwasher there are a few holes that lead into the wall. [CA] Ensure to maintain the doors closed and seal holes to prevent the entrance and harborage of vermin.

In the kitchen area, in a three door upright cooler, potatoes were found cooling in a plastic tub with plastic wrap tightly covering the container and measured at 70. Per Head Chef, the potatoes had been cooling for about two hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Facility is storing food and food related equipment in an underground basement area next door. An elevator in the building office is taken. Per Chef, the space is shared with neighboring facilities. The dedicated area for this facility does not appear to have approved finishings for the floors, walls, and ceilings. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Kitchen staff was observed turning off faucet handles before drying hands. [CA] All EMPLOYEEs shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct FOOD contact with cleanser and WARM WATER by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed.