CLUB BLAZE

Observed interior of upstairs and downstairs ice machine unclean to sight and touch.

Ice machine needs to be emptied and sanitized.

Observed slice cheese with a disposition date of 3-9-2026 inside prep top cooler. COS cheese was discarded.

Observed food items without date marking: -shredded cheese (prep top cooler) -quesadilla mix (reach in cooler)

COS items were date marked.

Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed personal food items stored above food used for food service in the downstairs reach in cooler.

Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed steamed broccoli and chicken quesadilla mix without date marking inside the reach in cooler. COS items were date marked.

Observed employee with no beard guard/restraint.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed multiple cutting boards in the main kitchen that need to be replaced.

Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed grease build up on floor behind fryers.

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

Facility unable to provide documentation of a certified food safety manager.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Must be provided within 30 days.

Observed pink substance of the apron of the ice machine. Facility needs to drain ice, clean, and sanitize ice machine by close of business (7-25-2024)

Observed cooked chicken with a discard date of 7-20-2024 inside the reach in cooler. COS food was discarded.

Observed a container of chili and steamed broccoli with illegible dates on the container. COS items were discarded.

Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed handle of ice scoop touching the ice inside bulk ice machine, ice well in upstairs bar, and ice well of downstairs bar.

COS scoops were repositioned.

Observed single service containers stored outside of protective sleeves.

Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Facility unable to provide test strips for chlorine based sanitizer.

Observed bottled beverages, used for employee consumption, stored above and next to food used for food service. COS beverages were discarded/relocated.

Employees must store personal food and beverages in a designated area that is not above food used for food service and may only drink from a single service cup with a lid and straw in food prep areas.

Observed pink substance of the apron of the ice machine. Facility needs to drain ice, clean, and sanitize ice machine by close of business (5-16-2023)

Observed TCS foods prepared the previous day without date marking. COS foods were date marked (chili, cooked chicken).

Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed cracked/missing tiles in the bar area. Tiles need to be replaced.