Big OOMP Studio Kitchen BOSK & Extended Downstairs Prep Kitchen & Extended Bar

Observed failure to store wet wiping clots in sanitizer solution between uses. Observed multiple wet clothes on countertops and hanging on sinks. 2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. PIC advised to place all wet cloths in sanitizing buckets with sanitizer.

Observed failure to always have the most recent inspection report posted in customer view. Observed an old inspection report being displayed.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to post the inspection report from today’s inspection.

Observed failure to maintain ice scoops in protected area between uses. Observed ice scoop left inside ice well. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or PIC removed ice scoop and placed in scoop holder.

Observed wet wiping cloths not stored in sanitizing solution between uses (wet wiping cloths were hanging on the side of the buckets. COS - Manager place the wet wiping cloths inside the sanitizing solution.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Observed a scoop stored in standing water 74 degrees Fahrenheit. COS Manager discarded water and place scoop in a stainless-steel container with water and placed on grille.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed liquor and other items at bar and downstairs store area stored on floor.

Observed floor and wall junctures not coved inside downstairs dry storage room and inside prep room. Provide cove base molding in both areas. Must provided within 10 days.

Observed Walls not easily cleanable. Observed drywall not painted and a concrete wall not painted/sealed to create a smooth easily cleanable surface. Must paint walls within 10 days.