Pour Decisions Sports Bar

Observed several time/temperatures control for safety foods temping above 41°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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded food items.

Observed two food employees preparing food without proper hair restraints. 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. Food employees put on proper hair restraints.

Observed wings stored uncovered in reach-in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC placed cover over wings.

Observed wiping cloth stored in handwashing sink located in the bar area. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

PIC removed the wiping cloth.

Observed a working spray bottle that had a solution in it located under the three-compartment sink in the main kitchen on a rolling cart, not labeled with the common name of the cleaning solution. 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. Food employee labeled the working spray bottle with the solutions common name.

Observed frying oil stored directly on floor. Observed single-use cups stored directly on floor. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Person in charge placed oil and single-use cups on crate 6 inches off floor.