Two Urban Licks

Observed non easily recognizable seasonings on the main cook line not labeled with the common name. COS- seasonings were labeled. Observed a few squeeze bottles not labeled. COS- bottles were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed and old Inspection report displayed. COS- the most current inspection report was displayed. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Observed a spoon left inside a container of cream cheese, Obseved a bowl left inside a container of seasoning. COS- spoon and bowl were removed. 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:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed containers stacked wet. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed a heavily stained cutting board in the main kitchen. CA- cutting board shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed expired chlorine and quats test strips at the time of the inspection. COS- test strips were discarded. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed multiple TCS food holding in the WIC and on a prep top cooler in the main kitchen above 41 degrees. COS- items were removed and wIC was turned down. CA- PIC will have cooler repaired. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed the interior of the ice machine unclean with black buildup on the walls and top part of the machine. CA- ice machine shall be kept clean and cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed no hot water at front food service hand sinks. Advised PIC hand sinks shall be equipped with hot water at least 100F. Advised PIC to contact plumber and have hot water restored within two hours.

Observed knives stored inside hand sink in front food service area, hand sink in main kitchen blocked by carts and glass stored inside hand sink in bar area. Advised PIC the hand wash sink shall be accessible at all times. COS- PIC removed items from hand sink.

Observed bulk ice machine with black mold like substance along food contact surface. Advised PIC to dump ice and clean to sight and touch.

Observed soda gun nozzles in bar with black build up along food contact surface. Advised PIC to clean to sight and touch.

Observed multiple TCS foods including raw scallop, beef, corn and other TCS foods intended for cold holding, being held at temps above 41F. Advised PIC to relocate food to WIC. COS- food was relocated to WIC.

Observed ice stored inside hand sink by cook line and strainer stored inside hand sink in dish area. Advised PIC to remove items and hand sink shall be used for hand washing only. COS- PIC removed items.

Observed multiple foods stored uncovered, including lobster roll mix, octopus, slaw raw fish and ice at the bar when not in use. Advised PIC to cover.

Observed fruit flies in kitchen and storage areas. Advised to contact pest control.