BONAFIDE DELUXE

Observed ice, lemon, and lime wedges stored in the bar handwashing sink during the time of inspection.

CA: (o) Using a Handwashing Sink.

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

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

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Advised PIC that handwashing sinks must be used for handwashing only and must remain clear at all times. Do not store food or any other items in handwashing sinks to prevent contamination.

Upon arrival, observed employees preparing food without proper hair restraints.

CA: (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

COS: Employees donned hats during the inspection.

Observed food service permit fees not paid during the time of inspection.

CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised PIC that all required permit fees must be paid and kept current to maintain a valid operating permit. Fees must be paid by the date provided on NOV

Observation: Containers of yogurt were observed stored past the manufacturer’s expiration dates (7/2 and 7/24).

Corrective Action: Prepackaged foods such as yogurt, milk, eggs, infant formula, shucked oysters, and other time/temperature control for safety (TCS) foods labeled “keep refrigerated” shall not be sold, served, or used after the manufacturer’s expiration or sell-by date. These items must be immediately discarded.

COS: The expired yogurt containers were voluntarily discarded at the time of inspection.

Observation: Cooked vegetables were observed cooling at room temperature, which is not an approved method for cooling time/temperature control for safety (TCS) food.

Corrective Action: cooling of cooked TCS foods must be accomplished using approved methods, such as:

Placing the food in shallow pans

Separating the food into smaller portions

Using rapid cooling equipment

Placing food in an ice bath or under cold running water

Using containers that facilitate heat transfer

Placing the food in a refrigeration unit that promotes rapid cooling

COS: The cooked vegetables were relocated to the walk-in cooler to ensure proper cooling in accordance with time and temperature requirements.

Observation: Potentially hazardous food was observed thawing using an improper method. Upon arrival, whole meats (turkeys) were found thawing in a meat sink, fully submerged in standing water.

Corrective Action: time/temperature control for safety (TCS) foods shall be thawed using one of the following methods:

Under refrigeration that maintains the food at 41°F (5°C) or below; or

Completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient water flow to float off loose particles.

COS: The whole turkeys were voluntarily removed from standing water at the time of inspection. Proper thawing methods were discussed with the person in charge.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Discussed 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. TCS food was relocated to walk in and discarded. See items marked with an *** on temperature log

Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed beef broth hot holding at 110F. Discussed 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 135°F (57°C) or above. Broth was reheat to 165F for hot holding

Observed establishment utilizing time as a public health control without having written procedures for cooked vegetables stored above prep top cooler on shelving unit. Vegetables were placed on ice and placed inside of walk in cooler to rapidly cool. See items marked with an *** on temperature log

Observed expired Food Manager Certification. Discussed with person in charge Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation

Observed buildup of slime on interior of soda dispensing nozzles. Discussed Equipment food-contact surfaces and utensils shall be clean to sight and touch. Nozzles was washed and sanitized

Observed bins stored inside and on top of ice used to make customers beverages at the bar. Bins and containers were relocated and ice discarded

Observed live flies in kitchen. Discussed the presence of insects and other pest shall be controlled to minimize their presence on the premises installing an air curtain at the back exit door that leads to the outdoor walk in cooler.