GRITZ BRUNCH BAR

Observed drink mats stacked on top of hand sink in bar and no handsoap available. CA: Hand sinks must be accessible and stocked with soap, hand drying provisions, and hot water for proper hand washing. COS:PIC removed mats and placed soap

Observed facility utilizing swai and representing them as catfish on the menu. CA: Identity of food or food product must be honestly presented on the menu. COS: PIC crossed out catfish and wrote "swai" on the menus

Observed cooked oxtails made yesterday in medium plastic container filled to the top and just prepped raw whipped eggs in large plastic container filled to the top not cooling properly. CA: Cooling methods must be adequate in rapidly cooling Time/Temperature Control for Safety Foods. COS: PIC discarded oxtails and moved eggs to freezer to cool to 41 degrees F.

Observed the following potentially hazardous food cold held at greater than 41 degrees Fahrenheit: shelled eggs, liquid eggs, diced tomatoes and shred cheese in ice bath; liquid egg, cream cheese, mac and cheese, and gumbo mix in reach in cooler of main kitchen. CA: Time temperature control for safety foods must be cold held at temperatures of 41 degrees F or below. COS:PIC moved foods to freezer cool or added more ice to bath and discarded shelled eggs

Observed the following foods hot holding below 135 degrees F: sausages, yams stored on top of oven and turkey in greens stored in steam table of main kitchen. CA: Time temperature control for safety foods must be hot held at 135 degrees F or above. COS:PIC reheated foods to 160 F, 162 F, and 169 F respectively

Observed pink soil buildup on metal panel inside ice machine of main kitchen. Observed black residue inside spout of soda dispensing gun in bar. CA: Ice machine and dispensers food contact surfaces must be maintained clean often enough to avoid buildup. COS: Employee cleaned ice machine

Observed coffee cups stored in hostess storage area ready for use with old food debris inside of some cups. Observed can opener stored ready for use with old-encrusted food/black residue on the blade CA: Food contact surfaces must be maintained clean to sight and touch. COS: Employee removed coffee cups and can opener for cleaning

Observed dishmachine in use with chlorine sanitizer not at proper minimum strength and testing at 0ppm CA: Food contact surfaces must be sanitized before use after cleaning. COS: Employee set up 3 compartment sink for washing rinsings and sanitizing

In hostess serving storage area next to main kitchen, observed cleaning solution spray bottles stored with and above coffee cups. CA: Toxic items must be stored separate from clean equipment/utensils

Observed inspection report next to bar behind other picture frames. CA: The most current inspection report must be prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away

Certified food safety manager certificate was not prominently displayed in public view. CA: CFSM certificate must be displayed in public view. Must be corrected within 10 days

PIC stated and showed All Purpose HDX spray and 101 Laundry Bleach would be utilized for cleaning vomit and fecal events. Facility not using proper disinfectant for vomit and fecal events. CA: Facility must have proper disinfectant on site for cleaning vomit and diarrheal events. Must be corrected within 10 days

Observed pink and black soil buildup inside ice machine of main kitchen. CA: Food contact surfaces must be maintained clean to sight and touch. Must be corrected within 10 days

Observed facility using dishmachine to wash rinse and sanitize dishes in main kitchen. Dishmachine sanitizer concentration was at 0ppm. CA: Food contact surfaces must be sanitized. Must be corrected within 10 days

Observed inspection report posted behind bar and behind several other picture frames. CA: The most current inspection report must be prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. COS: Bar supervisory moved report to front of shelf in front of picture frames.

Facility has proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, dishmachine r 3 compartment sink sanitizer. CA: Proper chemical test kit/device must be available on site and used for texting sanitizer concentrations.

Observed build up of food residue inside unused prep top cooler, build up of oil grease accumulation on floors under prep tables and under cooking equipment. CA: Nonfood contact surfaces shall be cleaned to avoid residue accumulation.

Observed several potentially hazardous food cold holding at greater than 41 degrees Fahrenheit in 2 door reach in cooler and prep top cooler (see below). CA: TCS foods must be cold held at 41 degrees Fahrenheit or below.

Observed no supply of hand cleaning liquid, powder, or bar soap provided at the hand sink in the main kitchen. Each handwashing sink or group shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed uncovered fruit mix and cinnamon toast egg mix in prep top cooler. Observed uncovered rice, beans, peaches and yams in reach in cooler. CA: All foods must be stored covered.

Observed pink and black soil buildup inside ice machine of main kitchen. CA: Food contact surfaces must be maintained clean to sight and touch.

Observed dishmachine in main kitchen and in bar in use without proper minimum strength of chlorine. Chlorine testing at 0ppm. CA: Dishwashing machines sanitizing shall have a minimum concentration base on manufacturer

Observed ice scoop with handle in contact with ice in ice bin of bar. CA: Utensils must be placed in a clean protected location in between use.

Observed standing water in prep top cooler. CA: Reach in cooler must be cleaned or repaired to prevent accumulation of water/debris.

Observed women's bathroom door not self-closing. CA: Bathroom doors must be self-closing.

Observed back door gasket missing bottom of door. CA: Facility must be enclosed-door junctures shall be sealed.

Observed handwashing sink missing hand drying provisions. Observed employee not washing hands during operations. CA: Hand drying provisions must be provided. Hands must be washed during operations. COS: PIC provided paper towels.

Observed ice scoop with handle in contact with ice in ice bin of bar. CA: Utensils must be placed in a clean protected location in between use.

Observed standing water/food debris inside on floor of prep top cooler. CA: Non-food contact surfaces must be maintained clean.

Observed women's bathroom door not self-closing. CA: Bathroom doors must be self-closing.

Observed base board separation from wall or missing in areas of main kitchen, bar and hostess area. CA: Coving must be placed where floor meets wall