Bar Oscar

10D: .04(8)(b)Observed multiple containers of butter milk stored in the walk in cooler with an expiration date of June 04, 2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Education was provided to the person in charge discussing the requirement of disposing product once it has reached the manufacturer expiration date. All milks were discarded.

2-2D: .06(2)(o)Observed ice and jalapeño in the hand washing sink at the bar. There has been numeral conversations to not use this hand washing sink for anything else other than hand washing. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the food employee to not utilize the hand sink for any other reasons other than washing hands.

6-1C: .04(6)(d)Observed two pans of pot roast that was cooked on 9/8/24 both with a temperature of 43 degrees F. Observed four pans of pot roast that was cooked on 9/13/24 with a temperature greater then 70 degrees after 1 hour and 52 mins of cooling. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The two pans of roast that was cooked on 9/8 was discarded and the other four pans of roast were reheated to a minimum of 165 degrees F and the pans were placed in an bath to start the cooling process over.

11A: .04(6)(e)Observed all 6 pans of pot roast tightly packed to the top with aluminum foil coverings. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Education was provided to the person in charge on other cooling methods to apply as this method was not working.

14A: .04(4)(k)Observed drink equipment stored in standing water with a temperature below 135 degrees F at the bar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Education was provided to the food employee discussing the different methods to store in use utensils.

18: .07(2)(m)The back door to the facility was being propped during the start of the inspection. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C) Corrective Actions: Education was provided to the person to ensure all doors remain closed at all times unless a being completely protected by a screen. The door was properly closed.

18: .07(5)(k)Observed a influx of flies throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Education was provided to keep the doors closed to prevent the entry of insects and pests. The facility does have an active service to control pest.