Cold Beers & Cheeseburgers

Inspector notes: On cook line, employees handling raw hamburger with gloved hands, removed gloves, and donned new gloves to continue with handling dishware and ready to eat foods. Employees did not wash hands in between glove changes. Instructed employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In walk in cooler, cooked mushrooms/ 75*F prepared and cooling in shallow covered container. Instructed employee to move cooked mushrooms to sheet pan on speed rack, leave uncovered to continue the cooling process. 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

Inspector notes: Second Consecutive Violation. On cook line, in use spatulas stored in water with temperature of 80*F and at bar, in use drink utensils stored in room temperature water. Heat was turned on water in kitchen and at bar, water was discarded. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: At bar, fly fans turned on at switch, but air flow turned off at fans. Instructed employee to turn on fans to prevent entry of pests. Maintain fly fans turned on when bar windows are open

Inspector notes: At the in-use kitchen mechanical dishwasher, observed no detectable chlorine on wares after two runs of the machine. It was determined that the sanitizer supply bucket was empty. The chlorine was replaced, and line primed. PIC scheduled repair service for the machine. Staff will use the available three compartment sink until the machine is operating correctly

Inspector notes: In handwash sink at end of the line, observed a plastic container filled with water inside the sink basin. Discontinue use of handwash sink for all activities that are not for handwashing

Inspector notes: On the stove, observed two containers of water/90F, 110F being used to hold utensils between uses. When storing in-use utensils in hot water, ensure the water is at least 135F. Staff instructed

Inspector notes: In walk-in cooler, observed just prepped romaine lettuce/45F and pasta/45F in covered containers. 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. Lids removed at time of inspection

Inspector notes: Observed bartender prepare drinks and serve food with unrestrained waist length hair. She restrained hair during the inspection