RIGBY'S ENTERTAINMENT COMPLEX

Observed the interior of the ice machine heavily soiled with slimy brown organic buildup. In equipment such as ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice then wash, rinse and sanitize interior of the ice making machine.

Observed the high temperature dish machine reaching to 168.5°F on the display screen and 150°F on their plate thermometer. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 180F. Call Ecolab to come and service the machine. An informal visit will be made within 3-10 business days.

Observed two chemical spray bottles in the chemical storage area with no labels and no identification. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Write the common name of the chemical on the spray bottles.

Observed several items in one of the prep coolers in front of the fryers not holding time/temperature control for safety (TCS) foods at 41F or below: sliced tomatoes (47F), shredded lettuce (48F), sliced turkey (42F), shredded cheese (48F). Ambient temperature of unit is 55F. All cold holding TCS foods shall be kept at 41F and below. PIC states that the items were placed in the unit this morning so everything was moved back to the walk-in. Temperature of the unit dropped to 40F while inspection was occurring.

Observed queso dip (108F), jalapeno queso dip (94F), and maraina sauce (98F) not being held at 135 F or above in the steam well. The water inside the sections of the steam well were 172F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Person in charge moved items to be reheat the product to an adequate of a minimum of 165F within 2 hours.

Person in charge was unable to locate a thermometer that can used to accurately determine temperatures of cooked, or reheated foods. A probe type thermometer must be on the property to ensure that minimum cook temperatures are being met. Facility needs to provide a probe-type thermometer to every kitchen.

Observed no high test test strips were located at the verify dishwasher final rinse temperature, therefore the facility is unable to ensure the dishwasher is functioning properly. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Purchase high temperature test strips for the dishwasher machine.

Observed both the trash receptacle and the grease trap with their lids open. Trash receptacles must be closed and covered at all times. Recommended that lids remain closed.

Observed oyster tags without the date of when the last oyster was sold or served located on the tag. As told by the Person In Charge (PIC), the last food service director wrote the dates inside his personal notepad and took the notepad with him. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The current oyster tag is still attached to the box inside of the walk-in cooler. I advised the PIC to write the date on the tag when using the last oyster inside the box and keep the tag on file for 90 days.

Observed the high-temperature dish machine only reaching 150.6 F in the rinse cycle. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 165ºF (74ºC) for a stationary rack machine. Call EcoLab to come and repair machine. Use the three-compartment sink to wash, rinse, and sanitize equipment and utensils until the dish machine is repaired.

Observed spinach dip with a preparation date of October 29th stored inside of the walk-in cooler. A food that requires date marking 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; or (iii) Is appropriately marked with a date or day that exceeds 7 days. Discard all items past their 7-day expiration. Corrected on Site (COS): Spinach Dip discarded.

Observed a can of kitchen bug killer where it states that it is for home indoor kitchen use only. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. Person in charge (PIC) removed the can of bug killer from the chemical storage rack.

Observed several items in one of the prep coolers in front of the fryers not holding time/temperature control for safety (TCS) foods at 41F or below. Ambient temperature of unit is 58F. All cold hold TCS foods shall be kept at 41F and below. PIC states that the items were placed in the unit this morning so everything was moved back to the walk-in. Call maintenance to come and repair the unit.

Observed no Certified Food Safety Manager (CFSM) certification posted for public view. CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. Post CFSM certificate.

Observed ice inside of the handsink at the front register/drink station. A handwashing facility may not be used for purposes other than handwashing. Do not dump anything or use the handsinks for anything other than handwashing.

Observed no paper towels at back handsink in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provisions (paper towels, automatic hot air blower, etc.). Add a new roll of paper towels in the dispenser.

Observed the high temperature dish machine only reaching 153F in the rinse cycle. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 165ºF (74ºC) for a stationary rack machine. Call EcoLab to come and repair machine.

Observed 0ppm of quat sanitizer coming out of the dispenser at the three compartment sink. Quat sanitizer shall have a concentration provided by the manufacturer to sanitizer dishes and equipment. Call EcoLab to come and repair chemical dispenser.

Observed several oxygen reduced packages of seared tuna and raw scallops thawing in the walk-in cooler still sealed when the packaging states to remove packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing. Remove items from packaging and educate employees on thawing procedures of reduced oxygen packaging items.

Observed buttermilk (45 F) and sour cream (45 F) inside the salad prep cooler above 41 F. The ambient air temperature of the unit is not 44 F. The thermometer inside of the unit originally was 32 F, but increased to 39 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): food items discarded. Please have unit serviced/repaired.

Observed queso dip (106 F) and marinara sauce (116 F) not being held at 135 F or above in the steam well. The water inside the sections of the steam well were 124 F and 131 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Corrected on Site (COS): Items were discarded. Recommend allowing the water inside of the steam well reach to the temperature that will help to maintain the food items at 135 F or above before storing food inside of the unit.

Observed no paper towels at back handsink in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provisions (paper towels, automatic hot air blower, etc.). Add a new roll of paper towels in the dispenser.

Observed a pitcher being stored in the handsink at the bar area. A handwashing facility may not be used for purposes other than handwashing. Employee removed pitcher from handsink.

Observed several containers of food date marked but not discarded after 7 days after the date of preparation. A food that requires date marking 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; or (iii) Is appropriately marked with a date or day that exceeds 7 days. Discard all items past their 7 day expiration.