CITY VIEW SPORTSBAR & BISTRO

OBSERVED CUT ROMAINE, CUT TOMATOES, SHREDDED CHEDDAR CHEESE, CHICKEN WINGS, AND RAW SNAPPER COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED LINGUINE AND PENNE PASTA COLD HOLDING ABOVE 41F IN PIZZA PREP TOP COOLER IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVD MAC AND CHEESE #2 AND MASHED POTATOES HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: MASHED POTATOES REHEATED TO 187F @ 2:26PM; MAC AND CHEESE #2 REAHEATED TO 181F @ 2:10PM

OBSERVED CHICKEN WINGS NOT COOLING AT A RATE THAT ENSURES FOOD WILL REACH 70F IN TWO HOURS. OBSERVED CORKSCREW PASTA NOT COOLING AT A RATE TO ENSURE FOOD WILL COOL TO 41F WITHIN 4 HOURS.

C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: CHICKEN WINGS AND PASTA WERE SEPARATED INTO SMALLER PORTIONS AND PLACED WITH LOOSE LIDS INTO THE WIC TO COOL; CHICKEN WINGS AND CORKSCREW PASTA HAD COOLED TO 57F BY 3:26PM

OBSERVED ICE CHUTE IN BULK ICE MACHINE WITH BLACK MOLD IN MAIN KITCHEN.

C/A: FOOD CONTAC SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ICE WAS REMOVED AND ICE MACHINE WAS CLEANED AND SANITIZED

OBSERVED RAW SALMON, RAW CHICKEN WINGS AND RAW SHRIMP THAWING IN STILL WATER AT ROOM TEMPERATURE IN MAIN KITCHEN. SALMON TEMPTED AT 45F, CHICKEN WINGS TEMPTED AT 55F, RAW SHRIMP TEMPTED AT 49F @ 1:20PM

C/A: 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.

COS: FOOD PLACED UNDER REFRIGERATION; RAW SALMON, RAW CHICKEN WINGS AND RAW SHRIMP TEMPTED AT 42F OR BELOW AT 2:26PM

OBSERVED RAW HAMBURGERS IMPROPERLY STORED HORIZONTALLY BEHIND RAW SHRIMP IN COOLER DRAWERS IN GRILL PREP AREA. OBSERVED RAW SNAPPER & RAW SALMON STORED ABOVE RTE RIBS, CABBAGE AND COLLARD GREENS IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW SALMON, TAKEN FROM ORIGINAL PACKAGING, STORED ABOVE RTE FOODS IN REACH IN FREEZER IN MAIN KITCHEN.

C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: ALL FOOD RE-ARRANGED

OBSERVED YELLOW RICE, CHICKEN WINGS, CHEESE SLICES, SPRING MIX AND TEX MEX ROLLS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW BEEF BURGERS COLD HOLDING ABOVE 41F IN COOLER DRAWERS IN GRILL PREP AREA. OBSERVED ALL TCS FOODS IN WIC COLD HOLDING ABOVE 41F (CHICKEN WINGS, RAW SHELLED EGGS, YELLOW RICE ETC...) IN MAIN KITCHEN. WIC AND PREP TOP COOLER ARE NOT ABLE TO HOLD TCS FOODS AT 41F OR BELOW

OBSERVED EMPLOYEE WASHING HANDS IN 3-COMPARTMENT SINK WITH SPRAYER

C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

COS: PIC INSTRUCTED EMPLOYEE TO RE-WASH HANDS IN DESIGNATED HAND SINK

OBSERVED LARGE CRATE OF GLASSES STORED IN HAND SINK IN MAIN KITCHEN.

C/A:

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.

COS: EMPLOYEE REMOVED CRATE OF GLASSES

OBSERVED ICE CHUTE IN BULK ICE MACHINE WITH EXCESSIVE BLACK MOLD IN MAIN KITCHEN. OBSERVED ICE SCOOP HOLDER WITH A BUILD UP OF WATER AND BROWN SUBSTANCE IN MAIN KITCHEN. OBSERVED SODA GUN NOZZLES WITH BLACK BUILD UP IN BAR AREA.

C/A: ALL FOOD CONTACT SURFACES SHALL BE MAINTAINED CLEAN, SANITIZED AND FREE OF ACCUMULATIONS/DEBRIS

COS: FOOD CONTACT SURFACES CLEANED AND SANITIZED; ICE IN BULK ICE MACHINE BURNED, CHUTE CLEANED AND SANITIZED

See asterisked TCS food items being cold held above 41 F.

C/A: TCS foods being cold held shall be 41 F or below.

COS: All food items discarded.

EHS calibrated thermometer

Observed 1 container of milk labeled "February 25" as expiration date inside of both Reach in Cooler (near stove top) and walk in cooler in Main.

C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: Discarded

Observed several TCS food items unthawed; not frozen inside of walk in freezer in Main.

C/A: Stored frozen foods shall be maintained frozen.

Observed several containers of wings cooling tightly wrapped with cellophane wrap inside of walk in cooler in Main.

C/A:Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Ambient temperature inside of walk in Freezer at 44 F. Observed walk in freezer in Main in disrepair. Ice build up on condenser.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use

Walk in freezer ambient temperature at 20-22 F at 545 pm.

Observed several TCS foods in walk-in cooler, walk-in freezer and prep top cooler above 41F.

CA: Foods discarded.

Observed seasoned chicken tenders and chicken tenders hot holding below 135F. Containers were not fully submerged in steam table.

CA: PIC reheated chicken up to 165F.

Observed facility without a CFSM in its employment.

CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation

No employee health agreement observed for any food service employee or verification that the employee is aware of their responsibilities in reporting illnesses/symptoms to PIC.

CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission.

Did not observe any paper towels at hand sink near entrance or at hand sink near 3 compartment sink.

CA: Paper towels shall be provided at every hand sinks.

Observed food employee washing hands at prep sink.

CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste

Observed 2 containers of spices uncovered near grill. Observed container of peppers uncovered inside of Prep Top Cooler in Main. Observed container of glaze uncovered on steam table in Main.

CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

COS: Covered

Observed mold and black build-up in the inside of ice machine.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the following equipment in disrepair and not holding refrigeration: Walk-in cooler, walk-in freezer, and prep top cooler.

CA: Cold holding units shall be kept in good repair and maintain refrigeration.

Did not observe hand soap at bar hand sink or main kitchen hand sink near drink machine.

C/A: Hand soap shall be provided.

Did not observe paper towels at hand sink at main kitchen near drink machine or at bar.

C/A: Hand drying provision such as paper towels shall be provided at hand sinks.

Did not observe hand washing signage at 2 hand sinks in main kitchen or at har.

C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Walk in cooler in disrepair. Condenser covered with ice and leaking water. Ambient temperature at 49 F.

C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

The bar washer is in disrepair. Not connected to detergent or santizer. May act as high temperature but final rinse observed below 160 F.

C/A:

1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf

(ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf

(iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or

(iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf