Olde Blind Dog

Observed multiple shell eggs in use or stored with cracks or broken shells in the Reach In cooler located in front of the grill. Observed dented/damaged cans stored in dry storage rack. COS: PIC discarded all damaged goods/foods. Condition. Food shall be safe, unadulterated, and honestly presented. P.

Observed multiple TCS food items in the walk-in coolers with temperatures above 41 degrees Fahrenheit. PIC placed foods in ice bath. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Employee observed touching RTE (lemon wedges, oranges, and drinks garnishes used in/on drinks such as water) with bare hands when single-use gloves or utensils are required.

Observed food containers stored directly in contact with water, in the reach-in cooler located in front of the grill. COS: PIC removed the food containers to prevent contamination. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed multiple TCS food items in reach-in cooler and walk-in coolers with temperatures above 41 degrees Fahrenheit. PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed multiple knives and cooking utensils being stored in between the walls of the prep top cooler and in cracks/ crevices of cooking equipment. PIC removed knives and will store them in their respective areas. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed no hand soap at the handsink for the grill prep line. PIC stocked the sink with soap.

Observed several cleaned containers with sticker residue. CA - PIC will ensure that food containers have their stickers removed before cleaning.

Observed no test kit upon request. CA - PIC will acquire quats test strips.

Observed uncovered lemon at the drink station and various uncovered food in the fridges on the grill prep line. PIC covered the observed items.

Observed a black mold like substance on the nozzle of the drink gun at the bar. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC cleaned the drink gun.

Observed several heavily scored and stained cutting boards through out the kitchen. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will discard these cutting boards.

Observed no common food names for seasonings in the grill prep area. 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. PIC will ensure these items are labeled.

Observed boxes of food on the floor of the freezer. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC moved the boxes to the shelves.

Observed multiple hand washing sinks blocked inside main kitchen. A handwashing facility may not be used for purposes other than handwashing. Pf COS: PIC removed items from sink.