Sidelines Grille

Observed employee handle dirty dishes then proceed to handle clean dishes without washing hands in between. Employee also swept kitchen with broom then proceeded to put away clean dishes. Hands must be properly washed in between switching tasks to prevent contamination. COS by rewashing dishes and hands.

Observed food debris on 2 slicers stored as clean (next to cutting boards), and a lid with food debris on it stored with clean containers in the dry storage area. Food contact surfaces must be clean to the sight and touch. COS by rewashing all items.

Observed dead roach in glue trap placed above handwashing sink near fryer area. Also observed significant food debris accumulation on floor throughout kitchen. PIC is actively working with pest control to address this issue. Must continue to work with pest control but also deep clean kitchen to eliminate harboring conditions.

Observed employee place pasta in drainer in meat prep sink without properly sanitizing sink beforehand. There was still a small portion of raw meat on the bottom of the sink. Food must be protected from miscellaneous sources of contamination. Must only use meat sink for raw meats. If using meat sink to prep ready to eat foods, must thoroughly sanitize it before and after use. COS by moving pasta to a different container and placing in walk in cooler.

Observed employee with a beard 0.5 inches or longer engaging in food prep. Must wear a beard net if beard is 0.5 inches or longer when handling food. COS by putting on beard net.

Observed gap under back door. Outer openings must be protected to prevent pest entry. Must close gap by installing door sweep or adjusting door.

Observed clean dishes stacked while wet. As mentioned last inspection, dishes must fully air dry before stacking. COS by separating dishes and placing them on cart to air dry.

Observed employee with gloves handle dirty dishes then proceed to put away clean dishes without changing gloves in between. Must change gloves in between changing tasks. COS by rewashing hands and obtaining new gloves & rewashing dishes.

Observed bucket of sanitizer at a concentration lower than 200 ppm quat. A proper quat sanitizer solution must be between 200-400 ppm. COS by making new solution that was 400 ppm.

Observed no signed employee health policy for 2 of the employees currently working during the time of the inspection. Management was unable to access employee files in their online system. Must keep signed copies in an easily accessible area for future inspections for all employees currently working. COS by having employees review and sign.

Observed debris on can opener stored as clean. All food contact surfaces must be clean to the sight and touch. COS by placing can opener in dish area to be rewashed.

Observed pitchers of tea at bar not actively in use and uncovered. Food must be covered unless it is actively in use or during the cooling process. Health Authority suggests to cover tea pitchers with a lid or saran wrap.

Observed door of prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must replace door. Health Authority suggests obtaining smaller doors that aren't blocked by expo counter.

Observed floor of walk in freezer with build up of debris. Also observed build up of debris in containers storing togo bowl lids. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean.

Observed broken tile around drain on floor of walk in cooler, and areas of low grout throughout the main kitchen area. All physical facilities must be maintained in a state of good repair. Must fix broken tile and regrout.

Observed fried onions being hot held under heat lamp at 84°F. Also observed chicken wings being hot held in fryer basket at 115°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 135°F or above when being hot held. COS by discarding.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and saniitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulation.