Reid's Apothecary Base

Observed during the course of this inspection that the facility walk in cooler was holding TCS foods at internal temps between 49 - 43 deg f. COS: TCS foods were discarded. CA: Glynn Eh instructs management to not use the unit with TCSfoods until repairs are made. Glynn EH instructs management to create a temp monitoring system to ensure that internal temps of TCS foods are being properly checked and ensured to be 41 deg f or below. Glynn EH instructs management to ensure that all tcs foods located inside of holding units inside the facility are held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility outdoor ice machine displayed significant black buildup on internal food contact surfaces. COS: Glynn Eh instructed management to not use the Ice until the machine has been cleaned out and sanitized. Management complied and instructed staff to only use the ice from the inside ice machine. CA: Glynn EH instructs management to ensure that all food contact surfaces are properly cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed multiple tcs food items inside of refrigeration units and attempts to ice bath and completely unrefrigerated being held at temps above 41 deg f. COS: Tcs food items were discarded CA: Glynn EH instructs management to train staff that all tcs food items must be held under 41 deg f or an approved 4hr TPHC plan.

Observed during the course of this inspection that the soda gun nozzle located at the main bar displayed significant buildup and slime. COS: Management cleaned and sanitized the unit. CA: Glynn EH instructs management to ensure that soda gun dispensing surfaces are kept clean to sight and touch and sanitary.

bserved during the course of this inspection that the facility had multiple tcs food items with expiration days surpassing 7 days still inside of cold hold storage equipment. COS: Items were discarded when identified. CA: Glynn EH instructs management to ensure that ALL STAFF is trained to properly discard any tcs food items that have passed the 7th date of use as marked on the container.

Observed during the course of this inspection that the facility had multiple containers of grill cleaner stored on top of a reach in cooler inside of the main kitchen. COS: Items were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are stored separate from food, food prep and storage equipment, and utensils.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report in the dining room of the main facility. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the facility dishwasher located in the front bar area was not dispensing chemical sanitizer (chlorine). COS: Management instructed staff to only use the dish machine located in the main kitchen that was working correctly. CA: Glynn EH instructs management to not use the dish machine until repairs have been made. Glynn EH instructs management to train staff on how to properly check the concentration of sanitizer being supplied to the dish machine and to alert management when the concentration is low. (below 50ppm chlorine)

Observed during the course of this inspection that the facility had multiple tcs food items with expiration days surpassing 7 days still inside of cold hold storage equipment. COS: Items were discarded when identified. CA: Glynn EH instructs management to ensure that ALL STAFF is trained to properly discard any tcs food items that have passed the 7th date of use as marked on the container

Observed during the course of this inspection that the facility had bar ice cubes (Large frozen orbs) stored inside of a ziploc bag stored inside of the ice to be used for drinks at the main bar. COS: The ziploc bag of ice was moved to another freezer. Bar ice was discarded and replaced with fresh ice. CA: Glynn Eh instructs management to ensure that ice that is to be used as an ingredient for drinks is not used for keeping other items cold.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report in the dining room of the main facility. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the prep top cooler located next to the steam wells and the large double door reach in cooler were both holding tcs raw meats and seafoods at above 41 deg f. COS: Foods were discarded. CA: Management stated that no tcs foods would be stored inside of the units until repairs are made and they would contact Glynn EH to follow up on the status of repairs.

Observed the time of this inspection that a soda gun nozzle at the main bar area with windows facing the street displayed significant buildup on its food contact surface. COS: The unit was deep cleaned and sanitized. CA: Management stated that staff will be trained to clean all food contact surface of the soda gun nozzles as often as necessary to provide sanitary conditions

Observed during the course of this inspection that the ice machine beside the walk in cooler to the right hand side displayed a significant level of buildup on an internal food contact surface. COS: Management shut the machine down and began discarding ice as well as directing staff to only use the approved ice machine located in the back storage area. CA: Management stated that a cleaning schedule for all internal food contact surface areas of the ice machine and maintained at a frequency that will provide sanitary conditions.

Observed during the course of this inspection that the facility dishwasher located in the main bar area did not have any available sanitizer being supplied to it. COS: Management instructed staff to not use that machine and only wash glasses at the approved properly supplied machines. CA: Management stated that they will keep an small surplus supply of sanitizer so that all dishwashing equipment can be appropriately supplied with chemical sanitizer.

Observed during the course of this inspection that the facility had single service "to-go" containers stored in the box directly on the floor in the outside dry storage area. CA: Management stated that arrangements will be made to store all single service items at least 6 inches off of the floor in a cool dry area.