Time Out Sports Tavern LLC

EHS observed a reddish orange substance in the interior of the bulk ice machine.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

CA: EHS advised the PIC that ice machine should be cleaned and suggested the cleaning frequency is increased.

EHS observed the accumulation of grime throughout the main kitchen and front bar service area, which require cleaning; specifically, grease under the fryers and on non-food contact surfaces, grim accumulation on appliances, and dirt build-up on the floors.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

CA: EHS advised the PIC that the observed areas must be cleaned to remove grease, grime, and dirt.

EHS observed equipment, utensils, and appliances that are either non-functional or not use for current operation.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (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.

CA: EHS advised the PIC that all un-used or non-functioning equipment should be removed from the establishment.

EHS observed the accumulation of grime throughout the main kitchen and front bar service area, which require cleaning; specifically, grease under the fryers, cobwebs in around the back door, and dirt build-up on the floors.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

CA: EHS advised the PIC that the observed areas must be cleaned to remove grease, dirt, and cobweb build-up.

EHS observed the accumulation of miscellaneous, unused, and/or broken equipment in the kitchen and dining areas.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (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.

CA: EHS advised the PIC that any and all unnecessary equipment or other items must be removed from the premises.

EHS observed a small pile of demolition materials (insulation, drywall, etc.) near the front entrance and parking lot of the building.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (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.

CA: EHS advised the PIC that the observed materials must be removed from the premises.