Sudo Bar and Grill

Observed the beer keg dispenser leaking into the cabinets below causing mold to build up on the lines.

Observed four (4) fryer baskets in bad repair and in need of replacing.

Observed build up in soda nozzles front and back bar areas. Observed interior of dish machine in need of cleaning due to lime and debris build up.

Observed several flies in the kitchen.

Observed cook where several chain bracelets on their wrist.

Observed several gaps around the back door that can lead to potential access for pest to enter into the establishment.

Observed plates stored on absorbent towels in the main kitchen.

Observed microwave with interior build up. Observed gaskets and grids of the lowboy cooler under the grill with food build up. Observed mold build up on the reach in cooler ceiling and fan. Observed old and burnt food build up underneath the grills in the kitchen.

Observed mold build up on the beer keg lines in the bar inside the cabinets. Observed walk in cooler shelves that contained rust and white build up. Observed glass racks in the front bar area with build up. Observed fire suppresser with dust build up. Observed build up on the pipes under the three compartment sink.

Observed floor tiles in the front bar area in bad repair. Observed food debris on the walk in freezer floor. Observed debris on the floor of the liquor storage room. Observed walls of the walk in cooler with mold like substance build up.

Observed employee Stanely cup stored on the food storage shelf. Manager removed cup.

Observed quat sanitizer solution in bucket at 0ppm. PIC corrected on site. New concentration was 200ppm. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the l.

Observed slight mold like substance accumulation on the interior surface of the ice machine. 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 dry and wet fish batter and chicken batter stored uncovered in between uses. PIC covered both dry and liquid batters. Observed ice bin lid missing on the soda machine right outside of the kitchen. Please place cover over ice bin until lid is repaired or replaced. 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 vegetable sink separating from the wall. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed shelves in the kitchen behind the reach-in freezer with dust build up. Observed shelves in the walk-in cooler with food and mold-like substance build up. 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 food debris in the prep top cooler. Observed burnt food debris underneath the grill and stovetop. 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 walls behind and underneath the 3 compartment sink, meat sink, vegetable sink, pre-rinse sink and dish machine in need of cleaning due to build up. Observed small holes above the sanitizing compartment sink and vegetable sink. Observed separating wall in the walk in cooler with mold-like substance accumulating. Observed floor in need of cleaning in the walk-in freezer. Observed baseboard by the back kitchen food missing and in need of repair. Observed floor in men's restroom in disrepair. 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. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning a.

Observed dust build up on air vents in the unisex restrooms.