UNWINE'D & TAP

Observed marinara, raw beef kabobs, raw fish, and pasta not cooling at a rate fast enough to achieve proper cooling' all items were tightly wrapped with plastic wrap. See temps below C/A-Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS- all items placed in ice baths uncovered in WIC for rapid cooling.

Observed wiping cloths store in sanitizer bucket in main kitchen testing at 0ppm QAC C/A-When not in use dirty wiping cloths shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- Sanitizer bucket remade to 200ppm QAC

Observed no paper towels at hand sink in the bar. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS- Employee placed paper towels at bar hand sink

Observed no soap at hand sink in the bar. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at bar hand sink

Observed bar dishwasher at 0ppm chlorine with a glass actively being washed, employee proceeded to hand dry and place as clean ready to use. C/A-A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6) Chlorine is 50-100ppm COS- Bar dishwasher has had a work order placed and out of order sign on it. Facility will use main kitchen dishwasher in the meantime

Observed heavy build up in ventilation hood; last serviced 9/2024 and was due for cleaning 12/24. C/A-Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed raw steaks above raw shrimp kabobs in main kitchen prep bottom unit. Observed shelled eggs above ready to eat foods (cheese and celery) in WIC. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperature. COS- PIC moved raw beef to bottom shelf and raw shrimp to top shelf. Eggs moved to bottom shelf and celery placed on top shelf

Observed chive mayo, prosciutto, and green tomatoes sliced in prep top unit in main kitchen holding above 41F. Observed raw steaks being actively used temping above 41F in main kitchen prep bottom unit. Observed ranch and blue cheese in small prep top unit in main kitchen holding above 41F. C/A-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 41°F (5°C) or below COS- PIC placed items in RIF for rapid cooling.

Observed no paper towels at either hand sink in the bar. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS- Employee placed paper towels at hand sink

Observed lobster tails thawing in sink with running water at 75F in main kitchen. C/A- 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. COS- Employee moved lobster tails to thaw in WIC

Observed bowls laying in container of flour x2 in main kitchen. C/A- 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 COS- Employee removed bowls from containers

Observed food build up on outside of prep units, inside bottom shelf of prep units, kitchen floor, and floor of WIC. C/A- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues or food debris