Bedoe's Bar and Grille

Observed pre-portioned gravy cups and slices of cheese stacked too high in prep top unit, resulting in them being above 41°F. TCS food shall be cold held at 41°F or below. Do not stack TCS food past the fill line, as this can result in temperature abuse. COS by discarding.

Observed pasta cooked at 2 PM, temping 62°F at 2:35 PM, then temping 60°F at 4 PM. Pasta was on an ice bath in prep sink; ice melted and was not replenished. TCS food shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~32°F per hour for the 1st 2 hours, then ~7 degrees per hour for the last 4 hours). COS by placing pasta in walk in freezer. Discussed proper cooling methods with PIC.

Observed lemons in kitchen and drink pitchers at bar left uncovered. Unless cooling or actively in use, food must be covered to prevent environmental contamination. COS by covering.

Observed dish machine dispensing 0 ppm Cl-. There were several dishes potentially washed at 0 ppm Cl-. For proper sanitation, dish machine shall dispense 50-100 ppm Cl-. COS by adjusting to 100 ppm Cl-.

Observed ice machine with mold-like accumulation. Food contact surfaces shall be cleaned at a rate that prevents accumulation. According to PIC, last deep clean was 9/24. Health Authority suggests at least monthly, sooner if needed. Must empty ice and deep clean ice machine within 72 hours.

Observed roast beef prepped on 1/19/25 in reach in grill cooler, and mac & cheese prepped on 1/20/25 in reach in cooler under prep top unit. All time/temperature control for safety (TCS) items must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed brisket prepped and held for more than 24 hours without being date marked. Must date mark TCS items prepped and held for more than 24 hours. COS by discarding.

Observed small bug crawl across container sitting above prep top unit directly next to fryer. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC showed invoice of pest control visit that occurred earlier today, and is actively working with pest control to address this issue.

Observed rusted shelving on shelf to the right of the walk in cooler. ALL nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Health Authority recommends scrubbing off rust as much as possible and sealing shelf with a washable paint/sealant.

Observed several areas of low grout throughout the kitchen. All physical facilities must be maintained in a state of good repair. Must regrout.

Observed wall directly next to the mop sink in disrepair. All physical facilities must be maintained in a state of good repair. Must repair wall.

Observed employee use spatula used for handling raw beef to place cooked burger on plate. Food must be protected from cross contamination by using separate equipment for handling raw meats and handling cooked meats. COS by placing burger back on the grill and getting a clean plate.

Observed several time/temperature control for safety (TCS) foods held for more than 24 hrs without being date marked. Must date mark all TCS foods prepped and held for more than 24 hrs. COS by adding dates.

Observed salsa prepped on 12/9/24 in the walk in cooler. All TCS items must be used within 7 days of prep, with the day of prep counting as day 1. COS by discarding. Health Authority will email PIC helpful handout on date marking.

Observed employee handling food without a beard guard. Employees handling food with beards longer than 0.5 inches must wear a beard net. Must obtain beard nets.

Observed no test strips for Cl- or quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Must order test strips.

Observed build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves.

Observed employee phone on food prep counter and another employee phone stored on deli slicer. Employee personal items must be stored in a separate, designated area away from food prep. COS by moving phones.

Observed time/temperature control for safety (TCS) foods such as chicken and milk/buttermilk being improperly cold held on ice bath to left of fryer. Ice was melted. Temperature of products were between 55-65°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F. COS by replenishing ice. PIC is responsible for ensuring that effective ice baths are maintained.

Observed raw chicken wings, raw chicken tenders, and raw fish in mini reach-in (across from fryer) being cold held above 41°F. Ambient temperature of cooler was 49°F with food temping 50-55°F. COS by moving food to freezer to rapidly cool. Do not store food in unit until minimum cold holding temperature can be maintained. If unit cannot maintain minimum cold holding temperature, unit must be replaced.

Observed roast beef, macaroni, and pasta prepared 7/27/24 and 7/28/24 held past their discard dates. 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 TCS foods held past 24 hours not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed two dead roaches and a live roach below dish machine. Must have pest control come out at a more frequent basis to treat facility. Kitchen manager stated that pest control will be out this week.

Observed time/temperature control for safety (TCS) foods being improperly cold held on ice bath to left of fryer. Chicken and milk/buttermilk were barely in contact with ice. Temperature of products were between 48-55°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 correcting ice bath so that pans were in full contact. PIC is responsible for ensuring that effective ice baths are maintained.

Observed raw chicken wings and tenders in mini reach-in (across from fryer) being cold held above 41°F. Ambient temperature of cooler was 50°F with chicken temping 46°F. COS by removing raw chicken from unit to walk-in. Do not store food in unit until minimum cold holding temperature can be maintained.

Observed pre-portioned containers of gravy being cold held above 41°F. Containers were stacked extremely high in prep top resulting in the top items being 52°F. COS by discarding.

Observed dish machine not dispensing chlorine (0 ppm). Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed pasta prepared 4/6/24 and mashed potatoes and meatloaf prepared 4/8/24 stored in cooler. 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.

NOTE: Day of prep is considered DAY ONE.

Observed several TCS food items prepared on previous days not date marked. TCS prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating.

NOTE: any TCS not date marked will be discarded on future inspections.

Observed small insects crawling in main kitchen near floor drain in front of fryer. Floor drain had food stuck inside. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Must have pest control come back out and service. Must also thoroughly clean cook area to help deter insects.

Observed country fried steaks stored directly on shelves in reach-in freezer. Food must be stored in a manner that prevents contamination. COS by moving steaks to container.

Observed employee preparing customer food without wearing hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hat.

Observed substantial mold build-up on underside of shelves in walk-in cooler. Shelves were also extremely rusted. Must address.

Observed employee cell phone stored on cutting board in food prep area. Personal items must be stored in a location separate from food prep area. COS by moving cell phone and sanitizing cutting board.

Observed inspection report not prominently displayed. Report was posted behind dessert display and obstructed. 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.

Observed heavy build-up on shelf holding wing sauces on the cook line. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be cleaned and sanitized.