Sudo Bar & Grill

4-2B: .05(7)(a)1Observed the interior of a large plastic container of chips and the interior of a large plastic container of cornmeal contianing debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had food employee clean both large plastic containers.

14B: .05(10)(a)Observed multiple stacks of clean utensils stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC seperated the utensils for proper air drying,

15C: .05(7)(a)2,3Observed the exterior of a large plastic container of chips, and the exterior of a large plastic container of cornmeal containing debris. Observed the lid to the plastic container of chips and the lid to the large container of cornmeal containing debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC had food employee clean the lids and the containers.

17D: .07(4)(b)Observed personal foods such as a whole pineapple and two containers of yogurt stored with restaurant foods in the reach-in-cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC (person in charge) stored personal items properly in the reach-in-cooler.

4-2B: .05(7)(a)1Observed inside of kitchen microwave with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Cook cleaned the kitchen microwave.

6-1A: .04(6)(f)Observed butter milk stored in ice bath by the fryers cold holding above 41F. Observed boiled eggs, raw lamb chops, and alfredo sauce cold holding above 41F in the prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food cook added more ice to the ice bath and discarded the foods in the prep cooler.

12A: .04(4)(q)Observed two liquid bottles of margarita mix and a jar of cherries stored underneath the three compartment sink flooring in the bar area. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC (person in charge) removed the items to an approved location 6 inches off the ground.

15A: .05(6)(a)Observed three fryer baskets with metal strands sticking out. Observed walk-in-freezer gasket in disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Food cook discarded the three fryer baskets.

15C: .05(7)(a)2,3Observed the following;

1. black like substance on mesh curtains stored in the walk-in-cooler.
2. sauce shelving in kitchen with debris
3. food debris stored on the right side of the prep cooler
4. Debris stored at the bottom of the prep cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

15C: .05(7)(a)2,3Observed four small metal utensil pans stored clean with stickers on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC (person in charge) had food employee remove the stickers and rewash the utensil pans.

4-1A: .04(4)(n)1Observed food employee drop cutting knife, place knife at the three compartment sink, then proceeded to touch the cutting board without exchanging gloves and washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee removed gloves and washed hands. PIC (person in charge) was coached on gloves usage and when to wash hands at exit interview.

6-1A: .04(6)(f)observed sliced tomatoes, diced tomatoes, lettuce, shredded cheese, and diced cheese cold holding above 41F in the prep cooler. Observed alfredo sauce, cooked noodles, lettuce, and raw lamb cold holding above 41F in the prep reach-in-cooler. Prep reach-in-cooler held ambient air temperature of 39.2F Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food employees discarded all of the foods. ***THIS IS THE SECOND REPEAT FROM ROUTINE INSPECTIONS. A THRID REPEAT WILL RESULT IN PERMIT SUSPENSION.