DUGAN'S BAR & GRILL

Observed container of raw chicken stored on top rack, container of raw shrimp stored on second rack, and bags of French fries stored on racks directly below the raw chicken and raw shrimp containers of the stand-up reach in cooler. CA: separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P COS: The raw chicken and raw shrimp containers were moved to the bottom racks of the cooler. The French fries were moved to the top racks.

Observed the ambient temperature of prep top cooler 2 above 41F. CA: 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed clean utensils stored in a container that had an accumulation of dust or debris inside at the bottom. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: The utensils at touching the bottom of the container and the container were placed with the unclean utensils and equipment to be washed.

Observed multiple TCS foods in walk in cooler cold holding at temperatures above 41F. Observed ambient temperature of prep top cooler 3 above 41F. CA: 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 Discussed with PIC: -the ranch and blue cheese prep top cooler 3 must be discarded; do not use this cooler to hold TCS foods.
-Queso, raw beef, and sour cream should be discarded to prevent possible food borne illness to the public. Ranch and blue cheese were discarded. COS: The foods that were measuring out of temperature were discarded. Discussed with PIC that the maintenance personnel will be contacted to come lower the temperatures of the respective coolers.

Observed 3 handwashing sinks in the main kitchen without paper towel or any method of hand drying. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf
3. A heated-air hand drying device; Pf or4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf COS: PIC added paper towels to all three handwashing sinks that were missing hand drying provisions.