Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Manager on duty and cook could not answer any of the foodborne illness questions and there is no certified food protection manager certification on site. Educated at time of inspection and Big 6 handout provided.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed manager on duty step outside of establishment to smoke a cigarette and enter bar area without washing hands and start serving beer. Discussed when to wash with manager and he washed his hands. Later on in inspection, manager again left the bar for a while and returned to bar area without washing hands and starting preparing drink for customer. He did wash his hands after preparing drink. Please ensure to wash hands after any activity that could have contaminated hands.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS---Observed soda gun nozzle by 3 compartment sink with build up of brown organic matter. Please clean at a frequency that prevents such build up.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed container of butter sitting on top of prep cooler by grill with internal temperature ranging from 78'F-82'F. Cook stated food had been out there since he started his shift at noon and food was discarded (see embargo form). In top of prep cooler, container with ranch dressing (made in house) had internal temperature of 56'F. Cook stated food had been there for about 3 hours and items were moved to walk-in cooler. After 15 minutes, food had gone down 7'F degrees. Raw bacon in container had internal temperature of 47'F. Cook stated food had been there for about 3 hours and items were moved to walk-in cooler for rapid cooling. Container was filled above fill line. After 15 minutes, food had gone down by 2'F degrees. Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---Observed in walk-in cooler, diced tomatoes and cooked ground beef that employee states were from yesterday since it was Taco Tuesday and was unsure of time when items were made/prepared. Employee date marked items with yesterdays date. Please ensure to date mark ready-to-eat time/temperature control for safety food and keep for 7 days including the day food was prepared or package was opened.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices---Establishment did not have any probe thermometers available. Please obtain prior to reinspection.

Insects, rodents, & animals not present; no unauthorized persons

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring---Observed 10+ various fruit/drain flies throughout bar area. Please find a means to control flies and eliminate harborage areas.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation---Observed 3 wiping cloths sitting on food prep table and not in chlorine sanitizer solution. Cook placed wiping cloths in sanitizer bucket. Please ensure that wiping cloths remain in sanitizer solution at all times.

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

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices---Establishment uses quat and chlorine sanitizers but did not have test strips available. Quat test strips had visible water damage. Please obtain prior to reinspection.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces---Observed drain by warewashing sink and ice machine with build up of organic matter. Drains in bar area also have build up of organic matter. Please clean at a frequency that prevents such build up.

Physical facilities installed, maintained, & clean

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability---Observed certain sections of floor in bar area missing and not easily cleanable. Please repair prior to next inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed bar area floors visibly dirty with black debris and trash. Floors in warewashing area are visibly dirty with black debris. Wall above spice rack by prep cooler and vent above grill area have dust build up. Please clean at a frequency that prevents such build up.