THE FLAT IRON

Observed excessive buildup of pink slime in the interior of ice machine at second floor bar Discussed with the Person in Charge (PIC) that the ice machine must be completely disassembled, cleaned, and sanitized immediately. Ice may not be used Implement a regular cleaning and maintenance schedule for all ice machines to prevent recurrence. Ice machine contractor was onsite during inspection to clean ice machine.

Observed encrusted material on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch Discussed with the Person in Charge (PIC) that the can opener blade must be thoroughly cleaned and sanitized. Can opener was removed to be washed and sanitized.

Dish machine chlorine sanitizer was not at the proper minimum strength; observed 0 ppm using test strips. Discussed with the Person in Charge (PIC) that the dish machine must be serviced before use. Until the machine is functioning properly, all dishes must be washed, rinsed, and sanitized in a three-compartment sink using appropriate procedures. Recommended verifying sanitizer concentration with test strips before each dishwashing cycle.

Observed interior of microwave soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Discussed with the Person in Charge (PIC) that the microwave must be thoroughly cleaned immediately.

Reduced-oxygen packaged (ROP) fish (salmon) bearing labels indicating that it must be kept frozen and removed from the ROP packaging when thawing was observed stored in reach in cooler thawed in its packaging. Discussed with the Person in Charge (PIC) that all ROP fish must be handled according to the manufacturer’s instructions. Ensure fish remains frozen until thawing and is removed from packaging immediately upon thawing. Salmon discarded.

Shelving inside the walk-in cooler was lined with cardboard, which is not a durable, cleanable surface. Nonfood-contact surfaces must be designed and constructed to be smooth, durable, and cleanable. Cardboard is not considered a durable, cleanable material. Discussed with the Person in Charge (PIC) that all cardboard must be removed from shelving. Shelving must be constructed of smooth, durable, and cleanable material.

Observation: food items in working containers were not properly labeled with their common names. Approximately nine unlabeled squeeze bottles containing sauces were observed in the main kitchen above the prep top cooler and at the grill station. Corrective Action: Working containers holding food or food ingredients that are not readily and unmistakably recognized removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. All working containers must be labeled, including squeeze bottles and any other secondary storage containers, with the common name of the food in English to ensure proper identification.

Observed reduced oxygen fish (tuna and salmon) that bears a label indicating that it is to be kept frozen and removed from the reduced oxygen environment when thawing and/or immediately upon completing its thawing. Fish was removed from packaging.

Observed buildup of slime on soda dispensing nozzles. Observed buildup of slime on soda dispensing nozzles at the bar. Discussed equipment surfaces shall be clean to sigh and touch. Employee washed/sanitized interior of soda nozzles.

Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Observed employee probe cooked chicken with unsanitized thermometer. Discussed with employee, utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Chicken was discarded.

Dishmachine chlorine sanitizer not at proper minimum strength. Observed employee washing equipment/ utensils with dish machine available chlorine sanitizer at 0ppm using test strips. Discussed with person in charge machine must be serviced prior to using and 3 comp sink must be used to properly wash rinse and sanitize dishes.

Observed expired Food Manager Certification. Discussed with person in charge Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Doors or windows to food preparation area left open with no screening or air curtain. Observed exterior door in the back of main kitchen propped open with chair without screening or air curtain. Discussed, outer openings of a food service establishment shall be protected against the entry of insects and rodents. Door was closed.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Observed build-up of mold-like substance on the inside of beer keg cooler. Discussed cleaning frequency of equipment with person in charge.

Observed excessive amount of buildup, food debris, oil, and dirt in the main kitchen on the floors, walls, and ceiling. Advised manager kitchen needs to thoroughly cleaned to sight and touch. Discussed with person in charge, the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.