STARS AND STRIKES

4-2B: .05(7)(a)1Ice machine has mold-like accumulations. Food contact surfaces must be clean to sight and touch.

6-1A: .04(6)(f)Several TCS foods stored in walk-in cooler not being maintained at 41oF or below(see temp log). Food discarded. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)One of the fans in walk/in cooler not working. Equipment must be maintained in good repair and proper adjustment.

3-1C: .04(1)Observed 4 bags of shredded lettuce with a "Best use by date expiration of 11/30/2024." Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded the 4 bags of shredded lettuce from the cooler.

6-1A: .04(6)(f)Observed ground beef patties located in prep cooler in the cooking area cold holding at a temperature of 43 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the patty and was told the proper temperature (41 degrees or below) that all items should be cold holding at to be in compliance.

2-2B: .03(5)(j)1&2At time of inspection, observed an employee eating on a prep table in the kitchen. Observed an employee drinking a multi use cup stored on a reach in cooler at the bar. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee took food to the dining room to eat. Employee drink relocated.

2-2D: .06(2)(o)The handwashing sink in the kitchen does not properly drain and is causing an over flow of water. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION

2-2D: .07(3)(a)No handwashing soap present at the handwashing sink in the front service area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Handwashing soap was provided.

12C: .04(4)(m)Wet wiping cloths stored in 2 Quat sanitizer buckets with a concentration of 0ppm. 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 remade to a concentration of 200-400ppm.

15C: .05(7)(a)2,3Observed lots of food build up on the sides of pizza oven, fryers, and stove. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3The floors in all parts of the kitchen and front service area need to be thoroughly cleaned. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION