Daily Draft

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Unit is not properly working and has had issues per kitchen staff. Temperatures of TCS foods ranged between 45-53°F TCS foods must be cold held at 41°F or below.

COS by discarding. Must place new items on an effective ice bath or switch to a temporary time as a public health control procedure; Health Authority discussed how to follow both procedures with kitchen staff.

Observed dish machine at bar not dispensing chlorine even after priming. Chlorine must dispense at 50 ppm to ensure glassware is properly being sanitized. COS by discontinuing use of dish machine and switching to plastic cups. Must address issue.

Observed chicken wings cooling in two large, deep pans. Both pans were fully covered in plastic wrap and stacked on top of each other, preventing proper air flow needed to cool.

1. 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 wings to sheet tray.

Observed several utensils (tongs, ladles, etc.) stored as clean but visibly dirty. Also observed other miscellaneous clean utensils stored in a dirty bus tub. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes must be rewashed and sanitized.

Observed commercially prepared coleslaw opened 6/15 stored past discard date. Also observed marinara sauce prepared 6/24 and balsamic onions (cooked) prepared 6/22 stored past discard date. Time/temperature control for safety (TCS) must be discarded after 7 days. COS by discarding.

Observed time temperature control for safety (TCS) foods such as half gallon of buttermilk, ranch, and blue cheese being cold held above 41°F on counter. COS by making a proper ice bath to hold items.

Observed TCS foods in reach-in cooler below prep top unit being cold held above 41°F. Unit is working properly, but door is not self-closing and is accidentally being left ajar, causing the temperature abuse. Door must be fixed.

Observe mold buildup in bulk ice machine. Ice machine must be emptied, cleaned and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observe dish machine at bar dispensing chlorine at 10 ppm. Chlorine listens at 50 to 100 ppm. COS by priming dish machine.

Observed most recent inspection report not posted in public view. Today’s score must be posted.

Observed foods in the prep top cooler and reach in cooler cold held above 41 degrees. COS by placing in the walk in cooler and ice baths. Must get the refrigerators fixed.

Observed foods prepared on site stored past disposal date. Must use the foods prepared onsite for only 7 days including the day of preparation. COS by discarding. Milk containers must be dated when opened and must be used with in 7 days from the day of opening or sell by date which ever comes first.