Out of the Park

Observed cabbage, blue cheese, blue cheese dressing holding in a preptop cooler above 41 degrees. Observed half and half, cooked pasta, cooked barley and cheese holding in the RIC portion of the preptop above 41 degrees. COS- food was discarded. 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 owner not able to show in a verifiable manner that the employees were informed of their responsibility to report symptoms and illnesses. COS- I emailed the PIC a copy of the red book. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Observed multiple containers of seasonings and squeeze bottles that were not easily recognizable not labeled with the common name. COS- items 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 food debris on the prep top coolers, observed debris in the gaskets and bottoms of the RIF at the time of the insepction. CA- all nonfood contact surfaces of equipment shall be maintained clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple containers of seasonings that were not easily recognizable not labeled with the common name. COS- items 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 the gaskets in two coolers not in good repair at the time of the inspection. CA- gaskets shall be repaired. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed no verifiable manner that employees were informed of their responsibility to report symptoms and illnesses to management. Advised PIC to review employee health policy with employees and have them sign provided employee health agreement forms.

Observed no soap at bar hand sink. Advised PIC each hand sink shall have hand soap available at all times.

Observed no paper towel available at bar hand sink. Advised PIC each hand sink shall be supplied with paper towels at all times.

Observed no paper towel available at bar hand sink. Advised PIC each hand sink shall be supplied with paper towels at all times.

Observed ice machine with black build up along food contact surface. Advised PIC to dump ice and clean to sight and touch.

Observed fruit flies in bar area. Advised PIC to contact pest control.

Observed most recent inspection report not displayed in public view, observed score of 100 displayed in public view. Advised PIC the most recent inspection report shall be displayed in public view.

Observed buffalo chicken dip, sliced tomatoes, raw hamburger patties, pimento cheese intended for cold holding, being held at temperatures above 41F. Advised PIC to relocate food to WIC. COS- PIC relocated food to WIC.

Observed no verifiable manner that employees were informed of their responsibility to report symptoms and illnesses to management. Advised PIC to review employee health policy with employees and have them sign provided employee health agreement forms.

Observed multiple foods uncovered in bottom of prep top coolers including; cut romaine lettuce, cut peppers/onions, sauces, shredded cabbage/slaw, corn on the cob and ice at the bar. Advised PIC to cover all food when not cooling or in use. COS- PIC covered food.

Observed back door in kitchen leading to garage propped open when not in use. Advised PIC to keep outer openings closed/protected to prevent the entrance of pest. COS- PIC closed door.

Observed chlorine sanitizer level lower than the 50-100 ppm range in the dish washing machine. 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. Facility called Ecolab to fix their dish washing machine and will use the 3 compartment sink in the interim.

Observed two employees working with food without a hair restraint. mployees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees were given hats to wear.

The previous health inspection was not on display in the facility. 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. Post the newest inspection report.

Observed a food bowl being used as a scoop for the floor. 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. The bowl was discarded.

Observed raw hamburgers stored above milk in the reach-in cooler behind the cook line. Food shall be protected from cross contamination by separating stored raw and ready to eat foods. Employee corrected the storage order.

Observed pepperoni and sausage stored above 41 F in the prep top cooler across from the cook line. 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. Food was discarded and the prep top doors were closed.

Observed black biological build up in the ice machine. Food contact surfaces shall be cleaned frequently to prevent contamination. Clean the inside of the ice machine.

Observed sticker residue on several food containers throughout the facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean food containers.

Observed knives stored in the space inbetween two prep top coolers. 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). Knives were removed.

Observed single-use to go boxes stored with no overhead protection and with the food contact surfaces exposed to contamination. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Containers were inverted.

Observed moderate food debris on the cooking equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment.

Observed moderate food debris on the walls behind the cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean the walls.

Observed two instances of employee's items stored next to food or utensils for consumers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Retrain employees.