Mr. E's Sports Bar & Grill

EHS observed chicken wings thawing in meat prep sink at room temperature not under running water. Chicken was still frozen. Violation: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. CA: EHS instructed PIC to run water over chicken and to make sure water temperature was 70 degrees Fahrenheit or below.

EHS observed equipment not being used for facility's food service or equipment not properly working. Violation: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. CA: Equipment not being used or not properly working shall be removed or repaired.

Observed two chemical bottles with purple liquid without labeling or identification. One in front bar area and one in rear kitchen area. EH advised PIC Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC is to lablel.

Observed bottle of ibuprofen stored on bar shelf with alcohol bottles. EH advised PIC Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. PIC is to move to store away from this particulare area.

Observed items not being used for facility's food service or items that are not properly working that facility is planning to replace. EH advised PIC The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. PIC is to remove.

EHS observed CFSM certificate not posted for public viewing.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Informed PIC to ensure that CFSM certificate is posted for public viewing. This must be corrected by 5/30/24

EHS observed facility lacking inspection score posting from permitting inspection for public viewing.

EHS observed permit not posted for public viewing. Post the permit in a location in the food service establishment that is conspicuous to consumers

Instructed PIC to have permit posted. This must be corrected by 05/30/24

EHS observed small plates stored on shelving by serving window in main kitchen with food-contact surface facing upwards.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

(ii) Covered or inverted.

Informed PIC to have plates either covered or inverted. This must be corrected by 05/30/24

EHS observed at least two missing hood vents for hood vent system in main kitchen PIC informed EHS that hood vents were taken down.

6. Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Informed PIC to have hood vents placed back in hood vent system. This was COS by PIC placing hoodvents back

EHS observed uninstalled hand sinks, ladder, and 3 non-working REFs stored in front and across dry storage area.

(n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Informed PIC to have items either removed or placed in a storage area away from food prep and storage. This must be corrected by 06/03/24