Thirsty Lion Pub and Grill

Inspector notes: Cooked mac and cheese and beef in walk in cooler prepared this morning not labeled with date. At time of inspection all item were date marked

Inspector notes: Observed some organic matter buildup inside one of the beverage dispenser nozzles at the bar. Person in charge broke down the nozzle in question to be washed, rinsed and sanitized. Discussed with person in charge to clean beverage dispenser nozzles at the bar daily. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed several scoops and spoons in various locations stored in standing water with water temperatures as measured using a probe thermometer ranging from 80°F- 95°F. Discussed with person in charge that if the intent is to store utensils in water, the water must either be continuously running, or the water temperature must be at least 135°F or above. Person in charge removed the utensils from the water and stored the utensils in a clean, dry location. 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: Observed several different pans that were stacked and stored as clean according to the person in charge. The pans were separated and were observed to still be holding trapped water inside of them. Person in charge separated the pans so that they can fully air-dry prior to stacking the pans together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing