Observation: A number of dirty wiping cloths were observed throughout the premise. Some appear to be used to clean food contact surfaces, others to anchor cutting boards.
Corrective Action: Wiping cloths must be changed every 2 hours or stored in a container with appropriate sanitizing solution (Chlorine 100ppm / QAC 200 ppm).
Observation: The ice scoop in stored in the ice bin behind the bar - the handle is in direct contact with the ice.
Corrective Action: Ice scoops must be stored in clean, sanitized bucket, not in the ice.
Observation: The utensils for the hot holding foods are stored inside the food containers - the handles are in direct contact with the food.
Corrective Action: Store utensils in a way that the handles do not directly contact the food.
Observation: There used to be a good labeling system in place for the walk-in cooler to ensure that all foods were protected from cross contamination. During this inspection a number of raw meats were observed stored above ready-to-eat foods and fresh produce. Some of the other reach-in coolers on the premise also had containers of raw meat stored above produce.
Corrective Action: Re-organize food storage in the walk-in cooler and all reach in coolers to ensure that raw meat is stored below ready-to-eat foods and fresh produce. All containers of food must also be stored on shelves at least 6 inches off the floor.
Observation: The sink behind the bar does not have soap or paper towel for hand washing.
Corrective Action: Install a soap dispenser and paper towel dispenser behind the bar.
Observation: Temperature logs are not up-to-date for the refrigeration and hot holding units.
Corrective Action: Ensure that temperature logs are filled out twice per day for all refrigeration and hot holding units.