The Vig

Inspector notes: At in use main warewashing macine, no detectable chlorine sanitizer at dishware surfaces. Almost empty bottle of sanitizer was exchanged for full bottle, machine was primed, and re-run with chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at low solution bottle and after periods of inactivity

Inspector notes: In walk in cooler on speed rack, cooked chicken stored in same pan of undercooked prime rib. Manager discarded metal pan of cooked chicken and prime rib. See embargo form. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: At in use main warewashing machine, no detectable chlorine sanitizer on dishware surfaces. Discontinue use of warewashing machine until chlorine sanitizer is able to reach proper concentration of 50-100ppm at dishware surfaces. Repair company was called at time of inspection. Warewashing will occur at available 3-compartment sink until machine is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity

Inspector notes: Second Consecutive Violation. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed employee on proper handwashing after contamination. Employee repeated same behavior of not washing hands in between dirty and clean dishware. Discussed continue training with employee on proper handwashing. 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: Second Consecutive Violation. Throughout kitchen, cutting boards deeply scored. Shave down or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced

Inspector notes: On cook line, employee handled raw fish with gloved hands then continued working with cooking utensils and ready to eat foods with same gloved hands. At warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Manager instructed both employees on proper handwashing after contamination. 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 back prep area, in tall hot holding unit, queso sauce with internal temperatures of 80*F-90*F. Per employee, queso sauce was placed in hot holding unit >2 hours and unit was not turned on. Queso sauce was discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: Throughout kitchen, cutting boards deeply scored. Shave down or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced

Inspector notes: At bar, employee used bare hands on ready to eat drink garnish. Instructed employees on bare hand contact with ready to eat foods. Use provided tongs or wash hands and don gloves when handling ready to eat fruit for drinks. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: In prep area, slicer with accumulation of food debris on food contact surfaces. Per employee, slicer was not used today and stored as clean. Instructed employee to re-wash, rinse, and sanitizer slicer. All food-contact surfaces must be cleaned to sight and touch