Lounge 323

Observed bucket of butter stored next to raw chicken on bottom shelf of reach-in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. C/A: PIC placed butter on upper shelf.

Observed generic spray bottle with substance not labeled in prep area. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. C/A: PIC labeled bottle.

Observed open bag of flour not in a sealed container. ood shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. C/A: PIC placed flour in zip lock bags.

Observed no cold water at prep handwash sink. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. No corrective action taken.

Observed individual ranch containers with labels stating keep refrigerated being held with no temperature regulation. PIC placed them into the refrigerator (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Observed the ice machine in need on interior cleaning. Informed PIC that apart of cleaning the machine is draining it to clean the interior of the machine. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Observed an ice scoop stored directly in the ice behind the bar. Informed the bartender that it could not be stored directly in the ice. Ice scoop was removed and stored separately. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed raw protein items stored above, beside ready to eat food and also not in level of storage according to cooking temperature.

Observed no food cooking thermometers available or accessible.

Observed fruit for drinks washed in the designated fruit & vegetable sink which is the only sink to be used for that purpose.