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. Staff member using bare hands to place orange slices on sides of beer glasses for customer beverages at bar. Discussed no bare hand contact parameters for ready-to-eat foods. Per staff, small tongs, tooth picks and gloves are available for condiments at bar. Staff will wash hands and apply gloves prior to handling ready-to-eat fruits at time of inspection.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Chlorine sanitizer at warewashing machine in bar measured less than 10 ppm. Discussed checking chlorine sanitizer with test strips to ensure sanitizer is measured at 50-100 ppm. Establishment has 3 compartment sink with automatically dispensing quat at 200 ppm and additional warewashing machine in kitchen with chlorine measuring at 50 ppm. Manager will use 3 compartment sink or warewashing machine in kitchen until bar unit is repaired at time of inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. All TCS foods in reach-in cold holding unit in middle of cook line measured at 58-60 Deg. F. (see embargo form). Ambient air temperature measured at 56 Deg. F. Per manager, food in unit for over 4 hours prior to inspection. Instructed manager on proper calibration of stem thermometer and cold holding requirements (TCS foods at 41 Deg. F. or less). Instructed manager not to use unit for TCS foods until maintaining 41 De.g F. or less. Establishment has additional unit at 41 Deg. F. that can be used until repaired. Manager discarded food and food placed on embargo at time of inspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-All TCS foods in reach-in cold holding unit in middle of cook line measured at 58-60 Deg. F. Ambient air temperature measured at 56 Deg. F. Per manager, food in unit for over 4 hours prior to inspection. Instructed manager not to use unit for TCS foods until maintaining 41 De.g F. or less. Repair cold holding unit and maintain at 41 Deg. F. or less prior to re-inspection 7/12/17.

Non-food contact surfaces clean

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food debris build-up on shelving and on door handles to all reach-in coolers on food prep line. Dried food debris splashes on wall behind cold holding units, and behind 3 compartment sink. Material build-up on metal bar inside ice machine not in contact with ice. Food debris build-up inside metal attachment to hand chopper. Discussed proper disassembly and cleaning of equipment with manager. Heavy grease and food litter debris build-up on sides of fryers, wall, floor drain and floor by fryers. Heavy food and litter debris build-up on floors under all cold holding equipment on food prep line, under dry storage shelving in back of kitchen and on floor in warewashing area. Liquid build-up with food floating on bottom shelf on reach-in coolers on food prep line. Instructed manager to clean more frequently to maintain in good sanitary condition. Clean and maintain.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. Water leaking into bucket on floor from pipe under warewashing machine in kitchen. Repair and maintain.

Physical facilities installed, maintained, & clean

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Hole in FRP wall by food prep table in back of kitchen. Porous dry wall surface on wall in kitchen on other side of hole. Repair and paint with non-porous, water proof paint and maintain smooth and easily cleanable.