HUEY LUEY'S

1. Observed soiled liquor bottle (Eggnog liquor) stored in contact with ice used for beverages in ice bin at downstairs bar.
2. Observed dishes stored as clean along dish rack in main kitchen with sticker and food debris.
3. Observed black residue along corners of ice bin lid in main kitchen and bar.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice discarded and all equipment/utensils cleaned and sanitized.

Observed large amount of dishes wet nested, stacked along dish rack in main kitchen area.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS: Dishes moved to 3-compartment sink to be re-washed and sanitized.

Observed many single use containers removed from original protective packages stored on shelving in main kitchen and bar without any means of protection from contamination until used.

C/A: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed door to WIF inside WIC in disrepair with large amounts of accumulated ice; door does not close flush.

C/A: Repair door; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

1. Observed water pooled inside lower area of Baine-marie coolers (2) in main kitchen.
2. Observed debris inside storage area (cooler) used along server area of main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed TCS food cold holding above 41F on prep top #2. Items marked with an asterisk on the food temperature log. CA: All TCS food cold holding must be maintained at a temperature of 41F or below. COS: PIC discarded food.

Observed prep top cooler #2 and reach in cooler below cold holding at 44-47F. CA: All coolers must be maintained in good repair and proper adjustment and maintain a temperature of 41F or below. COS: Cooler taken out of service until it can be repaired. PIC requested to send invoice for cooler servicing and repair to Health Department. Unit serviced 11/17/23. Checked unit during informal visit 11/30/23 and unit was cold holding at 30F ambient.