STANDARD SERVICE

Observed in-house made ranch dressing, made with milk and other dairy products and Pico de Gallo, prepped over (7) days ago with disposition date of 2/26/26. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day. COS: Employees were educated on proper disposition methods and voluntarily disposed of dressing and Pico de Gallo during inspection.

Observed fan covers in the walk-in cooler with dust accumulation. Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to clean fan covers to ensure that no food is in danger of contamination.

Observed the vents in downstairs restrooms to have an accumulation of dust preventing proper ventilation. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. PIC to implement a cleaning schedule to ensure that all vents stay free of accumulation.

Observed raw chicken being stored next to next to ready to eat foods in the reach-in cooler, located in the upstairs main kitchen. Observed raw ground beef being stored next to raw steak in downstairs prep area walk-in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P

Note: PIC separated raw ground beef and raw beef in walk-in cooler during the inspection. EH rearranged reach in so that raw chicken was stored below the ready to eat food items.

Observed there to be no hand soap for the main kitchen handwashing sink. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC is to ensure that the handwashing sink is stocked with another form of hand soap until more can be ordered to fit the dispenser.

Observed several ketchup squeeze bottles, located in the bar area, to not be labeled with the common name. 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. PIC stated that she will label each squeeze bottle and ensure that they are always labeled when in use.

Observed the pressure gauge to not be working on the ware-wash machine, located in the main kitchen area. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. PIC to put in work order to ensure that the pressure is working on the ware-wash machine.

Observed the doors on the restrooms, located downstairs, to not be self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. PIC to put in work order to ensure that both restroom doors are self-closing.

Observed a bag of onions and a bag of rice to be stored on the floor. food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: The bag of onion was hung up and the bag of rice was placed on a shelf during the inspection.

Observed an employee wearing a bracelet and ring while handling food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed bracelet and ring during the inspection.

Observed an employee to not have an approved hair restraint while actively prepping food. Employees 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. COS: Employee voluntarily placed a hat on during the inspection.

Observed the pressure gauge to not be working on the ware-wash machine, located in the main kitchen area. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. PIC to put in work order to ensure that the pressure is working on the ware-wash machine.

Observed the inside of both cooler drawer units to have debris and food accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean the inside of the cooler drawers and make a cleaning schedule to ensure no debris accumulates.

Observed the doors on the restrooms, located downstairs, to not be self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. PIC to put in work order to ensure that both restroom doors are self-closing.

Observed accumulation of mold on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB.

Observed clean plates and bowl to not be stored in an inverted position. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. COS: PIC voluntarily placed the dishes in an inverted position to ensure contamination would not occur.

Observed the inside of both cooler drawer units to have debris and food accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean the inside of the cooler drawers and make a cleaning schedule to ensure no debris accumulates.

Observed several hand sinks to not have a form of hand drying available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device.

COS: Paper towels were voluntarily placed at the hand sinks during the inspetion.

Observed the bar hand sink to reach a final temperature of 93F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC blocked off sink, during the inspection, until it can be fixed.

Observed accumulation of mold on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB.

Observed accumulation of mold on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB.

Observed flies in both upstairs and downstairs kitchens as well as bar area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Note: PIC will use proper methods to remove flies from facility.