Buck & Rider

Inspector notes: Observed high-temp mechanical dishmachine in use with final rinse temperature of 150 °F as measured with min/max holding thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Observed rinse temperature of 170 °F after troubleshooting of dish machine. Discussed importance of monitoring rinse temperatures with person in charge

Inspector notes: Repeat violation: 2nd. Observed cooked crab in drawer coolers near sushi station at 47 °F. Food had been cooked and prepared roughly three hours prior as per person in charge. Observed cooked crab at 43° F thirty minutes after initial temperature was taken. Time/temperature control for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed proper cooling methods with person in charge

Inspector notes: Observed wet stainless steel food containers on drying rack in dish pit stacked snugly together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed chef handle and batter raw chicken with gloved hands. Then without first washing their hands, observed the chef change their gloves and garnish French fries with salt with their gloved hands

Inspector notes: In rear walk-in refrigerator observed cooked sushi rice/83°F tightly covered with another container of food stacked on top. In the rear walk-in refrigerator observed a large container of cooked vegetable stock/89°F over 12 inches deep. After discussion with the person in charge it was determined the sushi rice and vegetable stock had been cooling for an hour

Inspector notes: Observed dark residue on the upper interior of the ice machines in the kitchen. 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 shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Please clean the ice machines as frequently as necessary and prior to the next routine inspection

Inspector notes: Observed a plastic container of pooled shelled eggs stored on the shelf directly above a plastic containers of raw garlic. No overhead contamination observed

Inspector notes: At the bar observed low temperature chlorine dish machine in use. Observed final rinse chlorine concentration at 0 PPM at time of inspection. Final rinse chlorine concentration shall measure between 50- 100 PPM

Inspector notes: Observed portioned cooked sushi rice/64°F on the top shelf in the rear walk in cooler in a shallow covered container with another container stacked on top. After discussion with the person in charge it was determined the sushi rice was cooling for 20 minutes

Inspector notes: Observed multiple plastic containers of pooled eggs shelled eggs stored on the top shelf directly above plastic containers of raw garlic and radishes

Inspector notes: Observed cooked golden beets/ 60°F and sliced tomatoes 47°F in the upper portion of the open top prep cooler. Observed a small container of roasted peppers 117°F and cooked shrimp 50°F in the drawers of the open top prep cooler. After discussion with the person in charge it was determined the golden beets, sliced tomatoes, and shrimp were prepared around 1 PM and the roasted peppers were prepared around 2 PM. TCS foods must be cooled in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Ensure TCS foods are properly cooled prior to being stored in the prep cooler. Prep coolers are not designed to cool foods and are intended only to hold previously cooled foods (41°F or less). All TCS foods were moved to the walk-in cooler to rapidly cool

Inspector notes: Observed multiple shellstock tags from January 2025 with no last sold date. Shellstock tags were not in chronological order

Inspector notes: Observed a chef adjust a plated hardboiled egg with their bare hand at time of inspection. Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Observed a plastic container of ground beef stored directly on top of a container of raw bacon in the walk-in cooler. Observed a plastic container of raw unpasteurized shelled eggs directly above a container of lemons in the beverage cooler

Inspector notes: In the ice machines, observed an accumulation of dark black and pink residue inside the upper interior of the ice machines. Equipment for non-TCS (time and temperature controlled for safety) foods shall be cleaned at a frequency necessary to preclude accumulation of soil. Discussed with PIC cleaning frequency of non-TCS food equipment