Improper Holding Temp of PHF (60F-120F), (50F-59F)
Measured a container of oil and garlic mixture at 90F holding in ambient temperature at the hot holding table.
The person-in-charge state the foods had been held there for less than 1 hour. Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
Corrective Action Taken: The oil and garlic mixture was placed in the reach-in cooler for rapid cooling.
Improper Food Storage
Observed raw shrimp stored above ready-to-eat foods in the reach-in cooler at the cook's line. Reorganize the foods stored in the refrigerator so that all raw animal products are stored beneath prepared and/or ready-to-eat foods or in another approved area of the refrigerator to prevent cross contamination. Prepare, store, display, dispense, place, transport, sell and serve food, utensils and/or equipment as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage or other contamination.
Corrective Action: The cook reorganized the foods so that the raw shrimp was covered and placed on the bottom shelf. Education was provided on proper food storage to prevent cross-contamination.
Facility not Fully Enclosed/Open Door/Air Curtain
Observed a door to be propped open. Maintain the door closed at all times except during immediate passage. Alternatively, if ventilation is desired, provide an approved screen door. Maintain the food facility fully enclosed to prevent the entrance and harborage of animals and insects.
Improper Food Storage/Receiving
-Store ready-to-eat foods above or separately from raw animal products.
-Observed uncovered food items (i.e. ice, garnish) at the open air bar. All foods must be stored in approved containers that have durable and approved coverings that allow easy access for dispensing.
Inappropriate Sanitizer Level/ Lack of Test Strips
-Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket at the bar and the cook's line. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
-Quaternary ammonium sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.
Water Temp (100F-119F)/Wash Temp <100F/Cross Con
Provide an air gap of at least 1 inch between the drain line and the top rim of the floor sink.
1. the floor sink at the ice machine
2. the floor sink at the preparation sink
3. the floor sink at the bar
Observed an unapproved bottle of Raid spray by the janitorial sink. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. The use shall be in accordance with the manufacturer's instructions.
Observed an accumulation of grime on the interior of the soda spray guns at the bar. Remove the accumulation of dirt and old food debris from all multi-use equipment and utensils. Maintain all equipment, utensils, and facilities clean, fully operative and in good repair.
Signs/Labels/Menu Board/Trans Fat-Missing/Incorrect/Lack of Food Handler Card
Observed that the hand wash sign in the womens restroom was missing. Post a legible sign in a conspicuous location at each handwashing sink directing attention to the need to thoroughly wash hands.
Restroom in Disrepair/Unclean/Improp. Use/Supplies
Observed the urinal of the mens room to not adequately flush. Replace or repair the inoperative or missing toilet/urinal.