Magnum Wine & Liquor

Inspector notes: Observed strainer stored in wash basin of bar handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Handwash sinks shall be maintained to be accessible at all times and not used for purposes other than handwashing. Person in charge (PIC) relocated strainer blocking handwash sink at time of inspection

Inspector notes: Observed 53°F internal temperature of sliced cheese inside top compartment of prep cooler in room behind bar area. Per PIC, cheese was taken out of walk-in cooler one hour prior to inspection, prepared into cut slices, and then placed into top compartment of prep cooler to cool to 41°F. TCS foods shall 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. PIC had food employee move sliced cheese to functioning refrigerating unit to rapidly cool to 41°F at time of inspection

Inspector notes: Observed hand washing sink for employees without signage. Discussed with PIC that signage for employee to know when to wash their hands is required

Inspector notes: Observed ice scooper being stored in between ice machine and hand washing sink. Discussed with PIC to store scooper in pan or handing to keep from organic matter touching the scooper. All in-use utensils were properly stored at time of inspection