Sidelines Grille

Observed employee come in from outside and put on gloves without washing hands - Employees shall wash hands after switching tasks and before donning gloves.

COS - Gloves discarded, hands washed, and new gloves donned.

Observed ground beef stored on the second from bottom shelf in walk in cooler with eggs stored below. Observed pan of ground beef stored above corned beef in walk in cooler. Always store raw meats in order of cook temperature with ready to eat/fully cooked items above.

COS-Rearranged walk in cooler

Observed Mashed potatoes dated 1/26/25 in walk in cooler at 48F and soup in walk in cooler dated 1/26/25 at 50F. (Today is 1/27/25) All other items in walk in cooler were 41F or below. COS: Discarding

Observed server/expo staff member touch ready to eat onions and strawberries with bare hands while topping salad, move bun with bare hands to make space for dressing, top an herb garnish with bare hands, and transfer mozzarella sticks to a different plate with bare hands. Retain staff on handwashing requirements and no bare hand contact with ready to eat foods

Observed eggs stored on the 3rd from bottom shelf in the walk in cooler with jumbalaya, packaged pit ham, and packaged pot roast stored below. Cooler shall be arranged with all raw foods stored on bottom shelves with ready to eat foods stored on upper shelves. Raw foods shall be stored in order of cooking temperature. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Certified Food Safety Manager credentials expired 06/2024. Must have at least one staff pass accredited Certified Food Safety Manager exam.

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed fish and shrimp thawing at room temperature by food prep sinks without water running over them. Thawing shall occur in refrigeration or under constant running water.

(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection

Dishwashing area observed rusting shelves, buildup of grease/cobwebs on shelves, buildup of debris on floor and along trim under dishwasher/sink, debris on top of dishwasher and mold on wall behind dishwasher. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed chili prepared 2/4/24 not cooled to 41 within 6 hours. Chili was at 48°F in center as a result of improper cooling methods. Person in charge stated that chili is stored in large bin and placed in freezer to cool however, employees were not periodically stirring as needed. COS by discarding.

Observed all ice bins at bar left uncovered and visible black particles in all bins. All food that is NOT IN ACTIVE use must be kept covered to prevent any potential overhead contamination. COS by discarding ice.

Observed mold build-up along the interior portions of bulk ice machine at bar and in main kitchen. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum--be sure to clean ice chute.

Observed concentration of chlorine at bar dish machine at 0 ppm. Must be at 50 ppm.COS by priming dish machine.

Observed bottle of mixer stored in ice that is used for consumption at bar. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS by discarding ice.

Observed hose of soda gun stored in direct contact with ice in one bin at bar. COS by removing and discarding ice.

Observed servers not wearing hair restraints while preparing food and a strand of hair in sour cream. 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 discarding area of sour cream where hair fell.

Observed inspection report not posted. 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. COS by posting score.

Observed unwrapped spoons stored with the lip portion face up in pitcher. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS by re-washing and properly storing.

Observed commercially prepared queso, spinach dip, beer cheese, and mac n' cheese being improperly reheated in bain-marie. Items were placed unit around 10am and were not reheated to at least 135 within two hours. Temperatures ranged between 118-120°F. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F and 165°F and 41°F and 135°F for commercially processed food, may not exceed 2 hours. COS by discarding.

NOTE: TCS foods may NOT reheated in hot holding units. Food must be rapidly reheated on stove, oven, fryer, microwave, etc.

Observed chicken wings being improperly hot held in fryer basket at temperatures less than 135°F--wings were at 122°F. COS by reheating. Wings may not be left sitting in fryer basket below 135°F. Health Authority instructed employees to monitor temperature of wings and to re-drop wings in fryer once the temperature begins to drop below minimum hot holding temperature.

Observed mac n' cheese, buffalo chicken dip, and queso being hot held in bain marie at temperatures less than 135. 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 135°F or above when being hot held. COS by reheating.

Observed mold build-up along the interior portions of bulk ice machine at bar. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum--be sure to clean ice chute.

Observed all quat sanitizer buckets at 0 ppm. Sanitizer was not dispensing at the right concentration. Quat sanitizer must be maintained between 200-400 ppm or as specified on manufacturers instructions. COS by correcting sanitizer concentration.

Observed concentration of chlorine in dish machine at 0 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed part of air curtain at bar no working and another part not blowing forcefully enough. There were insects flying near bar and in kitchen. If this area is going to be left open, then air curtains must be functioning properly and blowing forcefully enough to prevent entry of insects. COS by closing door.

Observed handles of tongs used for salads laying in product. Handles must be above the top of the food and the container. COS by removing tongs.