The Grille at Iron Mountain

Observed the dish machine in the kitchen and in the bar not dispensing an appropriate concentration of chlorine sanitizer. CA: dishmachines must be maintained in functioning condition and dispense chlorine concentrations at 50-100 ppm for sanitization of dishware. COS: Facility will not use dishmachines and will use 3-compartment sinks to manually wash, rinse, and sanitize dishes. Facility will contact EcoLab for maintenance and calibration.

Observed multiple ready to use food storage containers, a ready to use ladle, the large ice machine, a soda gun dispenser, and soda machine nozzles with accumulation of food and mold-like debris. CA: all food contact surfaces must be cleaned and sanitized as often as needed to prevent debris accumulation. COS: all items brought to dispit for warewashing. Ice machine will be sanitized by staff.

Observed the bar surfaces to only be wiped with warm soapy water. No sanitization step done. CA: all food contact surfaces must be washed, rinsed, and sanitized to control bacteria growth. COS; bartender will get sanitizer bucket from main kitchen 3-comp sink and wipe surfaces.

Observed the facility to be using QUAT sanitizer without functional QUAT sanitizer test strips. Facility had several containers of tests strips that were expired or contaminated in some way. CA: facility must have appropriate sanitizer test strips for sanitizer types in use. Manager has ordered some test strips and expects them today.

Observed several shelves inside cold holding equipment, the can opener, equipment handles, equipment gaskets, and outside of food storage containers with physical and food debris accumulation. CA: all nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris build-up. COS: surfaces will be wiped by staff

Observed the vent hood to have excess grease and dust debris. CA: vent hood must be serviced as often as needed to maintain good and cleanly condition and prevent contamination of food items. Manager will speak with Owner

Observed the dish machine in the kitchen and in the bar not dispensing sanitizer. Observed that the sanitizer dispenser at the 3-compartment sink was broken. Facility manually make sanitizer for dishwashing and cleaning purposes and must to wash, rinse, and sanitize dishes in the 3-compartment sink until dishmachines are repaired and dispensing sanitizer correctly.

Observed a leak in the 3-compartment sink in the kitchen and at the bar dishmachine. All plumbing fixtures must be kept in good repair to facilitate proper cleaning and prevent standing water in the kitchen that could impact employee safety.

Observed equipment handles with debris/sticky. Observed that gaskets on some of the freezers require cleaning. All areas in the kitchen must be cleaned with sanitizer as often as necessary to keep them clean.

Observed kitchen employee switching between tasks and changing gloves without washing hands. Hands must be properly washed with soap whenever switching tasks, changing gloves, after re-entering kitchen, and after touching hair, body, or clothes for at least 20 seconds under warm running water and dried with a paper towel. COS staff informed of when to wash.

Observed 2 containers of chicken wings that had been cooling over night but that had not gotten to the proper temperatures. Proper cooling time and methods must be followed to prevent growth of bacteria in food items. COS items discarded and staff educated on cooling times, temperatures, and methods.

Observed kitchen employee wipe counter with a cloth and bucket that had no sanitizer. COS staff informed of when to change buckets and cloths and when to check sanitizer concentrations.