Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ------ Employee drinking cups were observed without a lid in the back cook area and behind the bar. The open drink cups were discarded. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods ---- Employee was observed handling cheese used for both pizzas and salads. Cheese is only heated when it is used for pizza; discussed proper gloved usage for shredding cheese. Employee washed hands and donned gloves.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness ------ The quat based sanitizer in the three compartment sink was observed with a concentration <150 ppm. Proper sanitizing concentration for quat based sanitizer should be between 150 and 400 ppm. Test strips were not present for quat, so bleach was used to make a sanitizing solution with a concentration between 50-100 ppm.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling ----- Cooked chicken was observed sitting out on the counter at the beginning of the inspection and was moved to the walk-in; the internal temperature was 90-92*F. Per employee, chicken had been out for 2-3 hours. Chicken was reheated to 165*F in the fryer and then began cooling again. Discussed proper cooling: Within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding ----- The reach in unit was observed with all items (sausage, cut tomato, shredded cheese, shredded lettuce, etc.) at temperatures ranging from 49-51*F. Per employee, items everything except the sliced ham and garlic oil was put into the unit <2-3 hours ago. Ham and garlic oil was discarded, please see embargo form. The other items were placed on ice for rapid cool down.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Conditions of Use ------ Chlorine sanitizer in the dishwashing unit in the bar was observed with a final rinse concentration of 200 ppm. Chlorine sanitizing solutions should be within the 50-100 ppm range. Employee contacted company for repairs; please have adjusted prior to reinspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment ----- The open top and reach-in cooler on the prep line was observed with an ambient temperature of 50*F and is unable to keep items at 41*F or below. Discussed using ice for items being stored in the unit or temporarily using time as a control. Please repair/replace prior to reinspection.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices ----- Quat test strips were not present to measure chemical sanitizer concentration for the sanitizer that is being used in the three compartment sink. Sanitizing solution in the three compartment sink was switched to chlorine bleach until quat strips have been obtained.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces---------Observed floor drain at bar area, located under soda boxes, with heavy mold growth. Please have floor drain cleaned on a routine basis to prevent accumulation.