BENCH WARMERS SPORTS GRILL

Time/temperature control for safety (TCS) foods were observed cold holding at temperatures above 41°F Corrective Action: All TCS food items marked with an asterisk on the temperature log were voluntarily discarded at the time of inspection.

Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit.

Discarded

Observed the handwashing sinks located at the bar area being used for purposes other than handwashing

Observed strainers placed inside both handwashing sinks at the bar. Ice and garnishes were being discarded directly into the strainers within the hand sinks, indicating the sinks were being used as dump sinks rather than for their intended purpose.

The Person in Charge (PIC) was notified during the inspection and directed to immediately discontinue the use of handwashing sinks for any purpose other than handwashing. Employees were instructed to cease disposal of ice, garnishes, and other materials into the hand sinks. The PIC initiated immediate corrective action by removing improper items from the sinks and restoring the sinks to proper operating condition.

Observation: Rust and encrusted material were observed on the can opener blade

Corrective Action: Equipment food-contact surfaces must be clean to sight and touch.

The Person in Charge (PIC) was notified during the inspection and instructed to properly clean, sanitize, and maintain the can opener prior to further use.

Dishmachine at the bar chlorine sanitizer not at proper minimum strength.

Observed bar dish machine using test strips below minimum strength

PIC adjusted the chemical feed and the machine was re-tested until proper chlorine levels were achieved. The unit was held from use until compliance was achieved

The knife holster was observed to be unclean to sight and touch, with visible soil accumulation indicating inadequate cleaning

The Person in Charge (PIC) was notified during the inspection and instructed to immediately remove the knife holster from service for cleaning and sanitizing. The holster was required to be properly cleaned and maintained before being returned to use.

Observed two TCS foods(pot pie filling, chicken egg rolls) being cooled on the counter top with no approved cooling method and in a large bowl and egg rolls stacked on top of each other. CA: Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient.

Observation: Time/temperature control for safety (TCS) foods were observed cold holding at temperatures above 41°F Corrective Action: All TCS food items marked with an asterisk on the temperature log were voluntarily discarded at the time of inspection.

Observation: Rust and encrusted material were observed on the can opener blade

Corrective Action: Equipment food-contact surfaces must be clean to sight and touch.

Corrected on site: The can opener was removed from use and placed in the warewashing area to be properly washed, rinsed, and sanitized.

Observation: Visible daylight was observed at the back entry door when in the closed position, indicating a gap that may allow for pest entry.

Corrective Action: outer openings of a food service establishment must be protected against the entry of insects and rodents by filling or closing holes and gaps along floors, walls, ceilings, and around doors. The back door should be properly sealed to eliminate any visible gaps.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See temperature log for tcs food marked with an ***asterisk. Discarded

Observed establishment utilizing time as a public health control without having written procedures. Observed partially cooked bacon (not crispy) out at room temperature. Discard

Observed live flies in kitchen. Discussed Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence

Observed back door not properly sealed as evident by visible daylight when door is tightly closed. Discussed sealing entry point to prevent ingress of pest.