Tommy Bahama Restaurant & Bar

Inspector notes: Observed high temperature dish machine that measured 146*F with inspector min/max thermometer. After 3 attempts the person in charge called for service and instructed staff to use 3 compartment sink for sanitation at time of inspection. Discussed with the person in charge that a high temperature dish machine should measure 160*F or higher at all times for proper sanitation

Inspector notes: Observed salad refrigerator station on the cook line that had an ambient temperature of 46*F measured with inspector min/max thermometer. The cooler contained TCS such as diced sherry tomatoes, dice tomatoes, crumbled cheese. and chopped lettuce. The products measured between 50*F - 52*F with inspector probe thermometer. The person in charge stated that the product had been placed in the unit 2 hours prior to inspection. The person in charge called for service and instructed staff to remove the product and place in large upright cooler to bring temperature back down and maintain food until the unit can be repaired. Discussed with the person in charge that any cooler that is holding TCS items should be maintained at 41*F or cooler at all times

Inspector notes: Observed chef drop a container lid on the ground, pick up the container lid, put it in the ware washing area. Then without first washing their hands, observed the chef grab a clean lid and put away the container of food in the walk in cooler. In the kitchen observed a chef on the line touch their hat, and then without first washing their hands observed the chef continue food preparation

Inspector notes: Observed multiple clean steam table/hotel pans stacked near the walking cooler on the shelves. When separated, clean water was observed in between the pans and pooled on the underside of rim. Discussed storing the containers in a self-draining, tilted and inverted, position that allows air drying. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Instructed the person in charge to separate pans and allow them to air dry at time of inspection

Inspector notes: Observed wiping cloth in 0 PPM sink and surface sanitizer bucket near the frying station. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Sanitizer buckets were remade with approved sanitizer concentrations at time of inspection

Inspector notes: At the in use warewashing machine in the kitchen, observed high temperature final rinse with temperatures of 143.7°F, 147.6°F, and 146.3°F using the establishment’s and inspector’s min/max irreversible thermometer after multiple wash cycles. At the in use warewashing machine in the upstairs bar observed high temperature final rinse temperature of 129.5°F

Inspector notes: Observed food worker rinsing and handling dirty dishes before putting the dishes through the dish machine. Without first washing their hands observed the same food worker begin to put clean dishes away

Inspector notes: Observed a pot filled with water in the basin of the only handwashing sink at the bar. After discussion with the bartender it was determined the pot was soaking after preparing a simple syrup prior to being washed in the ware washing machine. Handwashing sinks shall only be used for handwashing and not be used for other purposes

Inspector notes: Observed an unlabeled spray bottle filled with brown liquid near the dessert station. After discussion with the person in charge it was determined the spray bottle was filled with rum