Vic's On The River

Observed hand wash sink at the bar to not be accessible due to a stack of hand towels stored directly on top of the sink.

CA: PIC removed stack of hand towels. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed multiple foods items stored uncovered in the reach-in units.

CA: PIC covered food items. Food should be covered to protect from overhead contamination.

Observed employee items stored throughout main kitchen (drinks stored in reach-in units, a banana stored in reach-in unit, a drink stored above dishmachine, employee bookbag stored above prep line).

CA: PIC placed items in designated areas separate from facility food. Employees shall have designated areas to store food and personal items.

Observed blue cheese dressing, tartar sauce, and aioli sauce prepped on 11/17 held in reach-cooler. COS: PIC discarded of all TCS items prepped past 7 days prior.

Observed scoop stored in container of chicken salad between use without handle stored above product. COS: PIC had employee remove utensil.

Observed cell phone sitting on prep table. COS: PIC had employee store cell phone in designated area away from food prep surfaces.

Observed honey butter cold-holding above 41F in reach-in cooler (see temperature log). Observed ambient temperature reading of 53F. COS: PIC discarded all TCS foods in unit that had been held over 4 hours and transferred all other items to another unit.

Observed green beans and spinach sitting next to grill area out of temp. Observed reach in cooler in server station out of temp.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed chicken salad, pepper mix, boom sauce, oyster rock, short rib juice, cajun cream all held past 7 day period.

RCA: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;