RUSTY BARREL

Observed a strainer and cup stored in the hand sink in the bar area.

CA: 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 were removed from the bar hand sink.

Observed food debris and grease residue on the outside of the under-the-counter freezer, toaster oven, and under the fryer/flat top storage.

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

Observed CFSM certificate posted in main kitchen of facility not in public view.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment.

COS: CFSM certificate moved to public view.

Observed water leaking from piping under 3-compartment sink into large container in main kitchen.

C/A: . A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.

PIC states repairs are scheduled to be conducted today.

Observed several clean plates and bowls stored facing up exposed to contamination along upper shelving above grill and fryer in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Observed employee purse and other items stored comingled in basin behind bar with several food service foods and equipment.

C/A: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

OBSERVED BUILD UP ON FOOD CONTACT SURFACE OF BULK ICE MACHINE

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: SURFACED WIPED

OBSERVED CONTAINERS OF CHILI, SOUP, BEER CHEESE AND QUESO STORED IN REACH IN COOLER BEYOND 7 DAY SHELF LIFE

C/A: ALL TCS FOODS SHALL BE USED BY/DISCARDED BY THEIR 7TH DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED NO SUFFICIENT LIGHT IN MAIN KITCHEN NEAR DRY STORAGE AND REACH IN COOLER AS WELL AS IN WIC

C/A: ALL FOOD STORAGE, FOOD PREP AND FOOD SERVICE AREAS SHALL HAVE ADEQUATE LIGHTING

Observed containers of rice, operator stated were prepared on Tuesday without date marked.

C/A: Ready to eat foods prepared on premises shall be date marked if held longer than 24 hours.

COS: Discarded

Observed container of pretzel salt, bottles of water and margarine stored above grill without container labeled with common name in Main Kitchen.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Existing single tankless water heater insufficient. At least 7.5 GPM at 100 F rise is required.

C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.