Brake Pad

Observed employee place raw beef patty on grill, grabbed sanitizer cloth from bucket to wipe knife and properly store on magnetic strip above make table in kitchen, with same soiled gloves place another raw beef patty on grill for customer order without washing hands and changing gloves.

Observed 20-25 live gnats on walls next to beer and tea dispenser behind bar in kitchen.

Observed knife stored in between make table and prep tables Live gnats holding canned goods at cook line in kitchen.

Observed sanitizer bucket being stored inside the hand sink behind bar.

Observed 15-20 live gnats on walls next to beer dispenser behind bar in kitchen.

Observed container holding raw tuna without cover stored in make table low boy reach in cooler next to grill in kitchen. Observed container holding raw chicken wings without cover stored in make table low boy reach in cooler across from grill in kitchen. Observed metal containers holding cooked bacon and salt/msg without cover stored at grill station in kitchen.

Observed multiple large plastic squeeze bottles without proper labels throughout cookline in kitchen.

Observed buckets holding chips on steps leading to downstairs storage area in kitchen. Observed containers of oil and single use plastic containers stored on floor in downstairs dry storage area. Observed buckets of sauerkraut on floor and boxes of unwashed produce stored on floor in walk in cooler.

Observed lowboy reach in cooler gaskets soiled with encrusted food debris and mold like substance throughout cookline line in kitchen. Employee instructed to clean/disinfect all nonfood contact surfaces during inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee returning from downstairs and then handling soiled equipment or utensils at the 3 compartment sink. then went to the small prep top cooler in the food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee (cook) switch from working with raw chicken (placing it on grill with gloves on) to ready-to-eat food (sandwich buns) without washing hands and changing gloves. COS: Cook discarded the sandwich buns and gloves. He washed his hand and placed a clean pair of gloves on his hands. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activit.

Observed buildup of black mold like substance inside the interior of ice machine.

Observed large working containers downstairs and squeeze bottles of food on cook line removed from original container not identified by common name. COS: Employee place labels on the large food containers downstairs. I advised food manager to label all squeeze bottles with the common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are 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 clearly and legibly identified, in English, with the common name of the food. .

Observed outer openings (garage doors and windows not protected with self-closing doors, air curtains nor fans.

Observed soiled reach-in cooler door handles and door gaskets. COS: Employee cleaned the handles and gasket. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed failure to discard food by printed use by date Observed half gallon of milk stored in walk-in cooler with expiration date of September 13 2024 on September 18 2024. 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 COS: PIC discarded milk product.

Observed ice machine with buildup on its interior flap.

Observed ice machine with buildup on its interior flap.

Observed several squeeze bottles in main kitchen unlabeled.

Observed the sanitizer concentration in the 3 compartments sink at 200ppm chlorine- COS- remade to 100ppm.511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P.

Observed the dish machine with dishes being washed at 0ppm chlorine. Observed the sanitizer stuck in the line and not dispensing. CA- dish machine shall not be used until it is repaired. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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 cutting boards stained, observed debris in the microwave. CA- food contact surfaces shall be kept clean. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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 chemical bottles unlabeled. COS- chemical was labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed multiple flies and gnats throughout the facility. CA- flies and gnats shall be controlled. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed food stored uncovered in a RIC. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed multiple sauce bottles unlabeled, Observed bulk containers unlabeled. CA- all items shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are 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 clearly and legibly identified, in English, with the common name of the food.

Observed debris on shelves, in the inside of the RIC/gaskets. CA- all nonfood contact surfaces shall be kept clean. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the walls and floors unclean, observed water leaking from the air conditioning system in the dining area. CA- physical facilities shall be maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.