BIG DADDY'S HONKY TONK

Accumulated debris was observed in the reach in cooler units below the beer taps. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Accumulated food debris was observed inside the microwave oven unit in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Employee immediately cleaned and sanitized the microwave during the inspection.

Accumulated debris was observed on the floor under the (3) Compartment sink

Facility has regular bleach with Sodium Hypochlorite less than 5.25%. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter with the correct sanitizer.

Accumulated food debris was observed inside the microwave oven unit in the kitchen. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Employee immediately cleaned and sanitized the microwave during the inspection.

cut cabbage was observed in the reach in cooler with no date marking on it.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Note: Cabbage was cut two days ago and it was immediately date marked during the inspection.

Main kitchen ware wash sanitizer for low temperature machine read at 0 ppm of Cl. Sanitizer must be at concentrations between 50-99 ppm. PIC to service dish machine and will utilize 3 compartment sink until corrected. Please correct within (5) days time.