STARBIRD

Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall be secured to a rigid structure.

Sanitizer bucket near hand sink measured at 0 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

Leak observed from both 3 comp sink faucets. [CA]: Repair faucet and remove leak.

1. Food residue observed on cleaned containers. [CA]: Food contact surfaces shall be thoroughly cleaned and sanitized prior to storing. 2. Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the prep line cooler top well, blue cheese measured between 46F - 50F, placed in the unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Blue cheese relocated to reach in portion of unit to cool down.

Personal items such as keys and cellphone stored on food shelving above prep table. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces

Scoop handle in the bulk container of batter dredge directly touching food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

High temp dish machine measured at 138 F (first cycle), 143F (second cycle), and 144F (third cycle). Active ware-washing observed. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. [SA]: Facility has a 3 compartment sink with Quat Ammonium for sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a Quat Ammonium solution of 200 PPM concentration for at least 60 seconds.

*REPEAT VIOLATION* At the prep line cooler, aioli sauce bottles measured between 49F - 53F. Per staff and manager, sauces have been in the unit for approximately 4 hours. Metal container inserts of sauce bottles observed double stacked. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Aioli sauce bottles voluntarily discarded.

Missing testing method for high temp dish machine. [CA]: Provide a testing method for measuring the contact surface of utensils for high temp dish machine sanitization.