Garibaldi's Escape Restaurant

Observed food items in prep top unit in the main kitchen, 2nd floor service area, and walk-in unit holding above 41F.

CA: PIC placed all TCS items on ice and items that were held over 4-hours were discarded. PIC also stated that employee left walk-in unit open while cleaning. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed multiple food items in several reach-in units uncovered and not in active use. Observed food items (rice, asparagus, and veggies) stored on bottom shelf of prep top table without a covering. Observed container of sugar stored on counter without a covering and not in active use.

RCA: PIC covered food items. Food shall be covered to prevent from overhead contamination.

Observed employee drinks stored on top shelf of prep top table. Observed trail mix and empty juice container stored in reach-in units in main kitchen.

CA: PIC placed employee items in designated areas. Employees shall have areas designated for employees to eat, drink, and use electronic devices so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed prep-top cooler in main kitchen with an ambient temperature reading of 50F. No TCS items were being held in cooler. Observed reach-in cooler in service area with an ambient temperature reading of 45F. No food items were being held in the cooler. RCA: PIC will post notes stating coolers are out-of-operation at moment. Will have units serviced if unable to verify units are able to hold items at 41F or below.

Observed spray bottles containing sanitizer not labeled with common name in the main kitchen. Observed bottle of hand soap at the bar hand sink not labeled with common name.

RCA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Most recent food inspection report was not prominently displayed in public view at time of inspection.

RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

No handwashing signage was posted in the male or female bath rooms upstairs.

RCA: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed employee using a towel to dry drinking glasses immediately after being cleaned and sanitized.

RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed no Quaternary solution test strips or high heat dish stickers in the facility.

RCA: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed dust/debris on different fixtures above appliances and food prep areas in main kitchen. Observed build up of black substance in tall reach in cooler across from stove.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed dust/debris on different fixtures above appliance and line in main kitchen. Observed debris is reach in coolers. Observed debris in ice machine. Observed water on floor in walk in cooler.

RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.