Black Barley Kitchen & Taphouse

Observed the dish machine dispensing 10 parts per million (ppm) of chemical sanitizer solution. 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 for chlorine compound solution shall: 50-100 ppm. Please contact EcoLab to have their representative come and repair the dish machine.

Observed ranch dressing tightly covered while in the cooling process inside the reach-in cooler also observed prepped chicken quesadilla tightly covered in saran wrap insid with the walk in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educated the Person in Charge (PIC) about the proper cooling procedures. Employee loosley covered the ranch dressing and quesadilla.

0 Parts per Million (ppm) of quat sanitizer solution inside the three-compartment sink and three sanitizer buckets. Told the dispenser for the quat sanitizer solution was not working, but the Person in Charge (PIC) used a cap full of the quat sanitizer solution and poured it into the other sanitizer buckets that had 200-400 ppm of the sanitizer solution. The quat sanitizer solution must be at 150-400 ppm according to the manufacturing instructions. Please contact EcoLab to have their representative come and repair the dispenser for the quat sanitizer when they return to repair the dish machine. Pour the sanitizer into the cap and fill the buckets and the three-compartment sink with the quat sanitizer solution until the dispenser is repaired or replaced. Corrected on Site (COS): quat sanitizer at the three-compartment sink is at 200 ppm and the sanitizer buckets are at 200-400 ppm.

Observed ranch dressing tightly covered while in the cooling process inside the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educated the Person in Charge (PIC) about the proper cooling procedures. Corrected on Site (COS): Ranch dressing loosely covered.

Observed sliced brussell sprouts (48F) and shredded cheese (45F and 52F) placed inside of an ice bath that did not have enough ice and water mixture inside to allow the food items to maintain at the correct cold hold temperature. All Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Food items discarded.

Observed pulled pork (116F) inside of the steam well below 135F. Possibly the temperature on the unit was not adjusted to allow the food item to remain at the correct hot holding temperature. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Food item discarded.

0 ppm of chlorine sanitizer solution was observed on the dish machine. The error on the machine indicated chlorine sanitizer was blocked and EcoLab must be notified. The chlorine sanitizer solution must be at 50 ppm for the dish machine. Use the three-compartment sink in the main kitchen to wash, rinse, and sanitize equipment/utensils until the issue has been resolved for the dish machine.

Observed a sanitizer bucket stored inside the hand sink at the bar location. A handwashing facility may not be used for purposes other than handwashing. Place the sanitizer bucket in a location other than inside the hand sink.

Observed beer cheese tightly covered forming heavy condensation on the lid while in the cooling process inside of the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Educated the Person in Charge (PIC) about the proper cooling procedures. Corrected on Site (COS): Beer cheese loosely covered.

Observed the facility not having Quat test strips to test the sanitizer for the Quat sanitizer buckets. The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Purchase Quat test strips.

Observed the self-closing on the rear door damaged and not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Have the rear door self-closer repaired.

Observed housemade buttermilk ranch (57°F) shredded cheese (57°F) placed on top of ice, not submerged in the ice and sliced brussell sprouts (64°F) on countertop above 41°F. 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 or below. Food discarded.

Observed cooked chicken wings tightly covered forming heavy condensation on its lid while in the cooling process inside the walk in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans, Separating the food into smaller or thinner portions or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. I educated person in charge about the proper cooling procedures. Employee will loosely cover the food.

Observed the self closure on the rear door damaged and not self closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Have the rear door self closer repaired.

Observed several flies in the dining area and kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Contact a licensed pest control company to come and provide service to eliminate the flies at the establishment. Also recommend a fan pointing towards the back door to help minimize the number of flies coming in through the back door.

Observed a food employee dump water from a sanitizer bucket in the hand sink. A handwashing facility may not be used for purposes other than handwashing. Educate employees that handsinks are for handwashing only.

Observed a container of corn salsa being held beyond the maximum of 7 days with the prep date of 10/22/23. A food that requires datemarking shall be discarded if it: exceeds 7 days, with the day of preparation being day 1. Corn salsa was discarded.