Stratus Kitchen & Bar

Observed raw chicken stored directly on top of raw salmon and raw beef stored directly on top tarter sauce in reach-in cooler. Raw meats must be stored based on final cook temperature. COS by properly storing.

Observed a gallon of milk that expired 3/26/26 stored in walk-in cooler. Prepackaged milk other and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

COS by discarding.

Observed excessive build-up in deep cooler used for storing beer. There is a large stuck-on spill at the bottom and crates inside have a large amount of mold on them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must deep clean within 7 days.

Observed lipstick stains on 2 glasses at bar that were stored as clean. Also observed knife with debris accumulation stored in container with other clean utensils in kitchen area. Food contact surfaces of equipment shall be clean to the sight and touch if stored as clean. COS by placing items in dish area to be rewashed.

Observed several flies in main kitchen area. Also observe significant food residue / debris accumulation in drain under 3 compartment sink. Must eliminate harboring conditions by frequently & thoroughly cleaning kitchen. Must work with pest control to prevent pest entry.

Observed employee handling dirty dishes and then handling clean dishes without washing hands in between tasks. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS by rewashing dishes and rewashing their hands.

Observed tuna salad prepped at 11:00am temping 45° at 4:30pm located in the walk-in cooler. Tuna was stored in a deep container covered with a lid. Will email proper cooling methods to person in charge (PIC). Must cool time/temperature control for safety (TCS) food from 70° to 41° in four hours. COS by discarding tuna salad. Highly suggest to leave food uncovered in shallow pans in walk in cooler when cooling.

Observed quat sanitizer bucket in kitchen <100 ppm. Must be 150-400 ppm. Observed 3 comp sink dispensing below 200 ppm, then corrected to 400 ppm by fixing the tubing. COS by making new sanitizer buckets.

Observed visible stuck-on food and debris on multiple glass plates stored as clean on dish racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing. PIC must ensure that dishes are being inspected when they come out of dish machine.

Observed chili, pot roast, and french toast batter all prepped 11/17/24 not discarded after 7 days. A food that requires datemarking shall be discarded if it:

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

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed whole pieces turkey cooling in a large, deep container and stored tightly covered in walk-in. Product was at 136F.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring to sheet tray.

Observed quat sanitizer bucket in kitchen <100 ppm. Must be 150-400 ppm. COS by discarding and making new sanitizer at 400 ppm.

Observed dish machine not dispensing chlorine. COS by discontinuing use of this machine for sanitizing. Dishes may be washed and machine but sanitized in three compartment sink.

Observed time/temperature control for safety (TCS) foods in main prep top/reach-in unit and walk-in cooler being cold held at temperatures greater than 41°F. Ambient temperature of prep top unit was 57.8°F and the ambient temperature of the walk-in was 44°F. 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. COS by discarding.

NOTE: someone must come out to fix coolers immediately as these are the main cold holding units for facility. If units cannot be repaired today, prep must be reduced and ice baths must be used.