MBVMGO, LLC DBA Underground

Observed chef touch washed ready-to-eat cilantro for garnishing with bare hands. All ready-to-eat foods must be handled with gloved hands, tongs, or other utensil to prevent contamination from bare hands. COS item discarded.

Observed 3 dairy products in a preptop cooler kept past their expiration. Observed an item in a cooler drawer and an item in a walk-in dated for the end of march. All food items must be used or discarded by their expiration dates. Staff should check date marks daily to ensure expired items are discarded. Staff should also ensure that the correct dates are being used for date-marks. COS items discarded.

Observed that two items in the steam well were temping below 135. When staff were asked about the reheat methods, they stated that foods in the steam well were heated to 135 degrees in the microwave or on the stove top before being placed in the steam well. Items reheated for hot holding must be heated to 165 degrees Fahrenheit and then hot held at 135 degrees or hotter. COS staff informed and items discarded.

Observed a large container of chicken wings that had been cooked the day before and left to cool in the Walk-in overnight. The wings temped between 43 and 46 degrees. COS wings discarded and cooling methods discussed.

Facility has printed new menus that lack a consumer advisory for raw or undercooked foods. Consumers must be informed via a consumer advisory if items will be raw or undercooked.

Observed that the inside and handle of the microwave had excessive grease/debris. Observed that a soda gun mount at the main bar had excessive debris inside the mount. All food and non-food contact surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS areas cleaned.

Observed dishes stored for use in dish pit with debris and other unapproved items (remote control for TV in dish pit). Dishes must be properly washed, rinsed, and sanitized removing all debris before storage and must be stored in a manner that prevents their contamination. Clean dishes may not be stored with other items. COS dishes contaminated dishes washed, rinsed, sanitized and air dried and proper separation of dishes and personal items followed.

Observed clean dishes stacked wet. Dishes must be fully air dried before stacking to prevent moisture trapping and mold growth. COS dishes re-washed and properly air dried before stacking.

Observed TCS food items stored in prep-top cooler drawers between 48 and 54 degrees. Observed pizza sauce stored in a walk-in cooler at 43 degrees. TCS foods must be stored at 41 degrees or colder to prevent to prevent the growth of pathogens. COS items discarded and a work order placed for the unit.

Observed containers of spices and bread rolls stored uncovered in the main kitchen. All food items must be stored tightly covered to protect them from contamination. COS lids added.

Observed that the QUAT dispenser at the 3-compartment sink was not dispensing at proper concentrations. This resulted in the 3-compartment sink not having sanitizer at proper concentrations and the in-service bar not having sanitizer at proper concentrations. Staff informed and dispenser was left to run. After 3-5 minutes it began to dispense at 200 ppm. COS 3-compartment sink refilled and new buckets made for the bar.

Observed facility cooling items that did not reach the target time/temperature of 70 degrees within 2 hours. Facility instructed to rapidly reheat items to 165 degrees and begin cooling process again. Large cuts of meat were broken down to facilitate reheat and cooling while small cuts of meat in juice were reheated and then removed from the cooking liquid to facilitate cooling.

Observed dry wiping cloths on multiple surfaces throughout the kitchen and kept on a one staff member's shoulder. In-use wiping cloths MUST be stored in a sanitizer bucket that is kept at proper sanitizer concentrations and changed as necessary. COS wiping cloths removed. If wiping cloths will be used as pot-holders they must be stored in a designated location that is not a food prep-surface and changed whenever dirty.