LEGENDS BAR AND GRILL

Observed multiple TCS (time/temperature control for safety) items holding above 41F in walk-in cooler (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Walk-in cooler was holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

Observed unwashed lettuce stored above washed ready to eat vegetables. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food servic.

Observed several TCS (Temperature control safety) items that were above the required temperature of 41 degrees. All TCS Items must be 41 degrees or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed a butane lighter stored on the prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P).

Observed both hand washing sinks in the kitchen area that had leaks in the piping of the hand washing sink A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed a handwashing sink that had an empty food container located in the hand- washing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed bar glasses stored as clean glasses that had food debris and residue on the glass. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed live flies in the facility located by the mop sink and the three compartment sink. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed several food items in boxes, stored in direct contact with the floor area in the walk in freezer. (Texas toast and potato fries.) Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed a leak in the walk in freezer. The freezer is not in good repair and the leak is creating ice build up in the freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).

Observed the exterior portion of metal containers being stored as clean containers, with old stickers and residue on the outside of the container. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).

Facility is in need of an overall deep/detailed cleaning (Floors, Walls and Ceiling) All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed several coved tiles that were in disrepair and were cracked and removed from the wall. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).