Draft Sports Grill

Inspector notes: There was a spray bottle of window cleaner with the other cleaners that did not have a label on it. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write a label on the spray bottle at time of inspection

Inspector notes: The menus have a consumer warning but the menu items that can be ordered undercooked did not have an asterisk. Person in charge (PIC) has new menus being printed and used a marker at time of inspection to put asterisks on the menu items. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement

Inspector notes: Observed a container of salmon thawing in the cold-holding unit while still in its ROP packaging. Discussed with person in charge the risk and PIC cut open the packaging at time of inspection to expose the fish to oxygen during thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed RTE marinara and queso with internal temperatures ranging from 92-110*F and 120-168*F when measured with a probe thermometer. PIC stated the foods were hot holding and were reheated in the steamer 1 hour prior. No reheating temperatures were taken. Observed 3 other foods properly reheated and holding at/above 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Advised PIC to verify reheating with a probe thermometer and to stir frequently if relying on the steamer for reheating

Inspector notes: Observed ice in the outer bar/server expo hand sink. Observed large bins of cut raw potatoes for fries stored in front of the cookline hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: NO CFPM onsite at the time of inspection. PIC's certificate has expired and they have not yet recertified. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed employee personal items including phone, wallet, drinks etc. stored on the spice shelf above a cook line prep table. Advised PIC to create a designated storage area away from food and food prep areas (such as in a container stored below the table) where there is no risk of contaminating food and food surfaces. PIC moved the personal items at the time of inspection

Inspector notes: Observed a damp cloth stored beneath a plastic cutting board on the cook line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Advised PIC to utilize a silicone/rubber mat or dry towel to help anchor the cutting board. PIC changed the towel to a fresh dry towel at the time of inspection