Whiskey Bird

Observed reach in refrigerator units in the bar section without ambient thermometers to monitor temperatures. CA PIC was instructed to put thermometers in refrigerator units.

Observed the Dishmachine in the bar area showed 0 PPM of chlorine. (CA) Advised the PIC that the Chlorine sanitizer should be between 50 and 100 PPM. chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P,

Observed Chemical bottle without labeling. (CA) Advised the PIC to label all chemical bottles with the common name of the material. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed WB sauce (1/23, contains crema), ranch dressing (1/23), green sauce (1/26) being held past their expiry date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P PIC had TCS food items discarded.

Observed facility cooling cooked chicken at room temperature on a sheet rack next to the oven. 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; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf PIC moved the chicken into the walk in cooler.

Observed TCS food items being held above 41F. 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 or 135°F (57°C) or above. PIC had TCS food items discarded.

Observed TCS food items being held below 135F. 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 or 135°F (57°C) or above. PIC had TCS food items discarded.

Observed food items being stored in reach in coolers and in the walk in coolers not covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC provided coverings for all food items.

Observed bar warewashing machine reading 0ppm chlorine at time of inspection. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P PIC will have warewashing machine serviced and have bar staff use the three compartment sink or the main kitchen warewashing machine.

Observed a server station reach in cooler being held above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will have reach in cooler serviced.

Observed food buildup in reach in cooler gaskets and the bottoms of reach in coolers in the main kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have non food contact surfaces cleaned.