SPORTS GRILL THE

1. Observed raw pork chops stored above ready to eat ajus sauce and margarine in WIC in main kitchen.
2. Observed raw shell eggs stored above ready to eat deli meats in lower compartment of large prep top cooler in main kitchen.
3. Observed raw shell eggs stored above several ready to each sauces in RIC in dry storage area of main kitchen near WIF.

C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination.

COS: Food rearranged properly.

1. Observed drink gun line stored directly in contact with ice for beverages at bar along front food service area.
2. Observed black and pink accumulations inside drink guns at bar and in main kitchen.
3. Observed can opener blade with thick black accumulation stored for use at prep table in main kitchen.

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

COS: All equipment cleaned and sanitized; ice replenished with new.

Observed large amounts of accumulated ice from piping of condensor and along floor in WIF in main kitchen.

C/A: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

*Per PIC; technician is contracted to repair unit on tomorrow, 4/8/2026.

1. Observed walls of WIC in main kitchen heavily soiled with black, mold-like accumulations and residue.
2. Observed standing water along base of 2-door keg cooler in bar along front food service area.
3. Observed shelving in WIC in main kitchen soiled with accumulated debris and dark matter.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

2nd consecutive violation

1. Observed discolored, damaged, swollen ceiling tiles with accumulated dust throughout main kitchen.
2. Observed hole in wall near WIF in dry storage area in main kitchen.
3. Observed damaged and missing baseboards along base of wall near entrance door to main kitchen from dry storage area and in dry storage area near exit door.

C/A: Repair all areas; All physical facilities shall be maintained in good repair.

2nd consecutive violation

Observed personal food (subway sandwich) stored directly on top of food service food in lower compartment of large prep top cooler in main kitchen.

C/A: Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Food discarded.

1. Observed raw shrimp stored above several bags of raw onion in WIC in main kitchen.
2. Observed raw chicken stored behind RTE foods in top of prep top cooler in main kitchen near hand sink.

C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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, and

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

(III) Fruits and vegetables before they are washed;

(IV) 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, or

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

COS: Raw shrimp stored properly and raw chicken rearranged in prep cooler.

Observed employee preparing food in main kitchen wearing bracelet and rings on hands and wrist.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

1. Observed walls ceiling, and cooler curtain strips heavily soiled with mold-like accumulations and residue in WIC in main kitchen.
2. Observed exterior of chip storage unit soiled with food debris along prep line of main kitchen.
3. Observed interior lid of large prep top cooler in front of grill in main kitchen soiled with food debris and splatter.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed ceiling in disrepair in dry storage area of main kitchen; water leaking from damaged, discolored ceiling tile with bucket underneath to catch water.

C/A: All physical facilities shall be maintained in good repair.

PIC states a technician has been contracted to repair leak in ceiling tonight.

Observed expired food manager certification posted along front food service area for Matthew Kirby (Exp: 9/2024).

C/A: 1. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 2. 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.

PIC advised that she will enroll in food manager course next week. PIC must email certification to EHS within 30-days.

10/21/2024: CFSM certificate was received via email for Mystia Hill.

Observed personal items stored in sink at bar hand-wash station.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Items removed and hand-sink accessible.

1. Observed several food items stored uncovered exposed to contamination in RIF and Baine-marie cooler in main kitchen.
2. Observed ice stored uncovered, exposed to overhead contamination along bar in front food service area. C/A: Unless cooling all food must be stored covered.

COS: All items covered.

1. Observed slime accumulation along deflector inside ice machine in main kitchen.
2. Observed black and pinkish build-up in drink gun nozzles in main kitchen and bar.
3. Observed soiled can-opener blade along can-opener at prep sink in main kitchen.
4. Observed soiled knives stored along wall knife holder in main kitchen.

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

COS: All surfaces/utensils cleaned and sanitized.

Observed several boxes of food stored directly on the floor of WIF in main kitchen.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed non-current inspection report (score:99) posted along front food service area near door of facility.

C/A: 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 lid to small Baine-marie cooler in kitchen damaged, taped with duct tape, and not easily cleanable.

C/A: Repair/replace lid to unit; Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

1. Observes shelving and fan grates in WIC in main kitchen heavily soiled with food debris and organic matter.
2. Observed surfaces of equipment and cervices of prep area soiled with food debris and residue.
3. Observed gaskets of coolers heavily soiled with black build-up and residue throughout main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee beverage without lid or straw stored above food prep area in main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Beverage discarded.

Observed several food items stored uncovered exposed to contamination in RIF and WIC in main kitchen.

C/A: Unless cooling all food must be stored covered.

COS: All items covered.

1. Observed pink and black accumulation along deflector inside ice machine in main kitchen.
2. Observed black build-up in drink gun nozzles in main kitchen and bar.

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

Informal will occur in 10-days for ice machine and drink guns.

COS-Informal 6/28/24: Observed ice machine and drink guns in sanitary condition; see addendum for more details.

Observed several boxes of food stored directly on the floor of WIF in main kitchen.

C/A: Food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed ice scoop handle stored in contact with ice at bar and scoops without handles stored in dry food containers in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: All utensils stored correct.

Observed lid to small Baine-marie cooler in kitchen damaged and not easily cleanable; wrapped with tape.

C/A: Repair/replace lid to unit; Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

COS - Informal 6/28/24- Lid has been replaced.

Observed 3 compartment sink soiled, with clean cutting boards stored for use. CA: Three compartment sink must be cleaned and sanitized after each use.

Observed dry storae shelves soiled with and accumulation of food debris; observed exterior surfaces of food containers soiled; observed exterior of pitchers of sauces/dressings soiled. CA: Non-food contact surfaces must be cleaned more frequently to prevent accumulation.