FRIENDS SPORTS BAR AND GRILL

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

17D: .07(4)(b)Observed employee food stored with and above customer food in the standing prep cooler next to the side handwashing sink and in the dry storage area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee food was relocated to a designated area.

11A: .04(6)(e)Facility using improper methods for cooling shredded lettuce. Lettuce cooling in deep, plastic containers while covered in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Shredded lettuce did not cool properly and was discarded. Discussed cooling lettuce in smaller portions and using ice water to rapidly cool lettuce.

12C: .04(4)(m)Observed wet wiping cloths stored in 2 sanitizer buckets with a Quat sanitizer concentration less than 150ppm. Observed a wet wiping cloth stored on the rim of the handwashing sink in the bar. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400ppm. Instructed person in charge to place wet wiping cloth that was on the rim of the handwashing sink in a Quat sanitizer bucket.

4-2B: .05(6)(n)Facility washing dishes in the dish machine with a chlorine sanitizer concentration of 0-10ppm. Person in charge could not get the dish machine to dispense the proper chlorine sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes were sanitized at the 3 compartment sink with a Quat sanitizer concentration of 200-400ppm. Discussed with person in charge that facility may use the dish machine to wash dishes but that dishes must be sanitized at the 3 compartment sink until the dish machine is working properly.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours on the bottom left of the prep line cooler and bar display cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)At time of inspection, observed cooked chicken fingers and cooked potato chips stored on a 4 hour time control. The cooked potato chips did not have a start or discard time and the discard time listed for the cooked chicken fingers had already occurred (2:30pm). Per person in charge, cooked potato chips had been on time control for less than 4 hours and cooked chicken fingers should have been discarded at 2:30pm (time of inspection was 4:45pm). Time control procedures could not be provided. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Chicken fingers were discarded. The discard time was posted for the cooked potato chips. Time control procedures reviewed and provided.

15A: .05(6)(a)The ambient air temperatures of the bottom left of the prep line cooler and the bar display cooler are greater than 41F. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods not cooling at a rate fast enough to reach 41F in 4 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. 3rd consecutive REPEAT violation on a routine inspection Corrective Actions: Cooling interventions were made by the health authority to rapidly cool foods.

11A: .04(6)(e)Facility using improper methods to cool cut lettuce, sliced tomatoes, and diced tomatoes. Cut lettuce, sliced, and diced tomatoes cooling in deep plastic containers while stacked and covered in the walk in cooler and closest to the walk in cooler door. 1 container of sliced tomatoes cooling in the prep line cooler where high levels of worker activity are occurring. Manager placed diced and sliced tomatoes in the walk in freezer in ice baths during inspection. However, the walk in freezer was in defrost mode and ice baths did not fully cover the sides of all food containers. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) 3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Lettuce was placed in ice water to rapidly cool. Sliced and diced tomatoes were placed in sheet pans in thin portions and placed on the top shelf of the walk in freezer (walk in freezer was no longer in defrost mode). Discussed using cooling logs to monitor the cooling rates of foods that have to cool to 41F or less within 4 and 6 hours.

15A: .05(6)(a)Observed ice build up on the condenser in the walk in freezer and a pan containing ice under the condenser. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(6)(d),(e)Observed build up of debris in the interior of the dish machine. The 3 compartment sink must be used to wash, rinse, and sanitize dishes until the interior of the dish machine is clean. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

15C: .05(7)(a)2,3Observed debris on the fans in the walk in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)