Hideaway Lounge Sports Bar & Grill

Inspector notes: Observed raw in shell eggs stored above cooked chicken wings in prep fridge. Observed raw chicken and beef stored above raw fish in walk-in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed 3 spray bottles at bar with no chemical name. Person in charge wash unsure of what was in 2 bottles, unknown liquid was disposed and 3rd bottle properly labeled. Discussed with person in charge about having common chemical names on containers

Inspector notes: Observed prep fridge insulation on lid to be disconnected allowing a gap that is not easily cleanable. Observed left bottom door gasket on prep fridge to be falling off. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed no certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed gasket to be missing from left side of prep table fridge in kitchen. Instructed person in charge to keep left side of fridge free from TCS foods until repaired. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed food debris under shelving units in walk in refrigerator, food debris on the bottom of the prep table unit, food debris on floor near 3 comp sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed raw chicken on top ready to eat salsa in fridge located in kitchen area. Observed raw chicken stored with raw ground beef, in-tact beef, raw bacon, and cooked beef all on one tray in walk in fridge. Liquid from raw meats were pooled on tray. Raw shelled eggs were observed to be stored under raw meat in walk in fridge. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Bacon not in prepackaged container was discarded. Instructed person in charge that the beef is to be cooked to 165*F when serving to customers. Person in charge stated raw chicken located in kitchen fridge was to be discarded

Inspector notes: Establishment observed to use Quat tablets for bar three comp and chlorine sanitizer is generated for primary three comp sink. Observed no chlorine test strips present at establishment. Test strips are required for any sanitizers used with food contact surfaces. Owner purchased chlorine test strips online. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed cove behind glass chiller to be detached from wall, allowing debris to accumulate in exposed gap under dry wall. Observed hole in tile behind men's bathroom door. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Observed accumulation of food debris on floor in back prep room as well as under ice machine, floor in walk in fridge, and mop sink. Observed grease and dirt accumulation on floors in kitchen and bar floors. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a chemical dispenser directly connected to the faucet at the mop sink with a atmospheric vacuum breaker (AVB). PIC disconnected at time of inspection. Per PIC they are unsure if they will keep chemical dispenser, discussed with PIC if they keep decided to keep please provide a dedicated water line for chemical dispenser

Inspector notes: Observed no paper towels available at hand sink in back prep room area, per PIC towel dispenser fell off wall and are waiting to have someone come in to reinstall. PIC provided hand drying provision for handwash sink at time of inspection. Discussed with PIC to ensure hand sinks are maintained stocked with soap and towels at all times to promote proper handwashing

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation