THE_BEARS CLUB DOWN

Intermediate - Some oyster tags not marked with last date served.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- all hot foods at the buffet ; as per written plan time to marked on the food containers; food not marked ; as per operator food out at 10:00 am; time marked Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher behind the bar

Basic - Food not covered. Foods are being transported through elevator from main kitchen to men's locker room; advised operator to cover foods during transportation

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Potato salad dated 04/01 in walk in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. White paper cleaning towel with fresh berries - operator removed Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm); operator corrected Triple Sink (Quaternary 400ppm) employee added water to sanitizer - operator instructed staff on proper procedures. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Broiler station - raw burgers over RTE buns - operator inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot line drawer - blanched vegetables (62F - Cold Holding) not portioned or prepared today operator states held over night and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line drawer - blanched vegetables (62F - Cold Holding) not portioned or prepared today operator states held over night and more than 4 hours - see stop sale. Operator contacted technician.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator to post. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Double door cooler at wait station - operator removed employee Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle removed from brown sugar Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Feta cheese labeled from 03/15 operator states old label and removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 3 - LP tanks in back hallway next to elevator. Operator removed from building. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts bar Dishwasher (0ppm Chlorine) - operator to contact technician. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At front bar.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. On buffet table - spoons corrected. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half and half creamer opened over 24 hours before/corrective action taken/operator date labeled foods. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored.by food prep area/frontline/corrective action taken/operator stored chemicals properly. Corrective Action Taken