GIGGITY'S SPORTS BAR & GRILL

Observation: Observed CFSM posted that primarily works at a separate facility (Lowe's Country Kitchen). CA: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. COS: No COS observed. The facility must designate an employee that works primarily at this facility to be certified by an accredited program. Documentation of this certification must be provided to the Health Department. This will be rechecked by the Health Department.

Observation: Observed employee personal drink stored in a metal tumbler on prep table in bar area. CA: Employees shall drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands and surfaces. COS: The employee removed the personal drink from the bar area. Discussed approved locations for employee drinks.

Observation: Observed damaged gasket on the cooler drawer in the reach in cooler below the grill in the main kitchen area. CA: Equipment such as seals must be kept intact, tight and in good repair. COS: No COS observed. Discussed having the damaged gasket replaced. This will be rechecked by the Health Department.

Observation: Observed missing baseboards in main kitchen area. CA: Floor and wall junctures shall be covered and sealed. COS: No COS observed. Discussed having the missing baseboards replaced with the PIC. This will be rechecked by the Health Department.

Observation: Observed damaged ceiling in dish room. CA: Ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. COS: No COS observed. The facility must have the damaged area repaired or replaced. This will be rechecked by the Health Department.

Observed dishm achine chlorine sanitizer not at proper minimum strength. Observed sanitizer in dish machine at 0 ppm chlorine. CA: Discussed proper concentration of chemical sanitizer and testing frequency of chemical sanitizers with PIC. PIC will have dish machine and contact the Health Department.

Observed sanitizer buckets at 0 ppm Quat sanitizer solution. CA: Discussed proper concentration of Quat sanitizers with PIC. It was determined that the sanitizer solution had been dispensed at the 3-compartment sink. Facility will manually prepare sanitizer buckets until dispenser can be repaired. Sanitizer buckets remade and verified at 200-400 ppm Quat.

Observed live roach bug behind cooking equipment in main kitchen area. CA: Discussed frequency of pest control and cleaning procedures with PIC. PIC will contact pest control service for treatment. This will be rechecked by the Health Department. Pest control service verified at time of inspection.

Observed residue accumulation on multiple nonfood-contact surfaces throughout the facility. Observed residue accumulation on kitchen floor underneath and behind cooking equipment, on metal hood vents above cooking equipment and underneath dishmachine in dish room. CA: Discussed cleaning frequency of nonfood-contact surfaces with PIC. PIC will have surfaces cleaned. This will be rechecked by the Health Department.

Observed bottle of stove top cleaner without common name labeled on bottle. CA: PIC had bottle removed and labeled with common name.

Observed potentially hazardous TCS foods being cold held above 41 F in multiple coolers. CA: Discussed cold holding of TCS foods with PIC. All TCS food items that had been located in cooler for less than 4 hours were moved to walk in cooler to be properly cooled down. TCS food items cold held above 41 F for greater than 4 hours were discarded. PIC contacted certified technician during time of inspection. Certified technician serviced coolers during inspection. Discussed air flow in coolers with PIC and certified technician. Coolers were determined to be properly cold holding at 41 F or less after service.

Observed dishmachine chlorine sanitizer not at proper minimum strength. Observed sanitizer in dishmachine at 0 ppm chlorine. CA: Discussed proper concentration of chemical sanitizer and testing frequency of chemical sanitizer with PIC. PIC changed sanitizer solution in dishmachine. Sanitizer solution verified at 50 ppm chlorine.

Observed potentially hazardous TCS foods being cold held above 41 F in cooler. CA: Discussed cold holding TCS foods with PIC. All TCS food items that had been located in cooler for less than 4 hours were moved to walk in cooler to be properly cooled down. TCS food items cold held above 41 F for greater than 4 hours were discarded. Discussed air flow in cooler with PIC and certified technician. Cooler was determined to be properly cold holding at 41 F or less.

Observed live roach bug in chemical storage area. CA: Discussed frequency of pest control with PIC. PIC will contact pest control service for treatment. This will be rechecked by the Health Department.