TOPPS BAR AND GRILL

Observed food employee partially cooking batches of raw chicken in the fryer to 140, 153, 157 and 142 for hot holding in warmer drawers. CA: Raw chicken must be cooked to 165 degrees F or above. COS: Employee recooked chicken fully to 176, 197, 189, and 193.

Observed buildup of pink slime on the white panel in the interior of ice machine of the main kitchen. CA: Food contact surfaces must be maintained clean to sight and touch. Must be corrected in 3 days

Observed 2 live roaches crawling in boxes next to hand sink, 1 live roach crawling on wall above hand sink and 1 live roach crawling on reach in cooler next to handsink in main kitchen. Observed small flying insects flying in bar area and one found dead inside a bottle of lime mixer. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

Observed excess grease buildup and food residue build up on floors under and on sides of cooking equipment, residue on floors and equipment throughout main kitchen, and food residue on walls in main kitchen. CA: Nonfood contact surface must be maintained clean

Observed TCS food cold held at temperatures above 41 degrees F (see below). CA: TCS foods must be held at 41 degrees F or below when cold held.

Observed cooked chicken wings being held hot at temperatures below 135 degrees F in a warmer drawer of main kitchen. CA: TCS foods must be hot hold at 135 degrees F or above. COS: Employee reheat chicken to 173 degrees F

Observed no designated person in charge ensuring employees are complying with duties listed in .03(2)(a-l,n,o) Chapter 511-6-1. CA: There must be a person in charge on the premises of the food service establishment at all times ensuring compliance with food safety.

Observed no current food safety manager at this establishment. CA: A t 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 individual

Observed hand sink in bar with hot temperature at 75 degrees F. CA: Hand sinks must be equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet.

Manager stated they do not know anything about sanitizer for vomit and fecal events/bodily fluid clean up for food service establishment. CA: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed the following foods stored uncovered: diced tomatoes, sliced tomatoes, celery, pickles, cut onions and salsa on prep table; uncovered ice in ice bin of bar. CA: Foods must be stored covered

Observed brown residue on interior metal panel inside ice machine in main kitchen. CA: Food contact surfaces must be cleaned to sight and touch.

Observed facility using chlorine sanitizing dish machine with chlorine concentration at 0ppm. CA: Dishmachine sanitizers must be at proper concentrations to sanitize food contact surfaces.

Observed 2 live and one dead roaches on dishmachine in main kitchen. One live roach crawling on floor of main kitchen in front of reach in cooler next to dry storage. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

No probe-type thermometer onsite to ensure proper food temperatures. CA: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets

No chlorine test strips available for measuring sanitizer of dish machine. Facility using Quat test strips to test for chlorine CA: maintain testing devices for measuring sanitizer.

Observed excess grease build up on and inside warmer drawer, residue build up under shelved in dry storage area, on wall coving under hand sink in main kitchen, food residue and foil build up on bottom shelf of prep table, food liquid spill on door of reach in cooler next to hand sink, and puddle of standing water on floor of walk in cooler. CA: CA: Nonfood contact surface must be maintained clean

Observed walk in cooler floor not constructed smooth easily cleanable. Observed broken or missing floor tiles in main kitchen under front of cooking equipment CA: Floors must be smooth, durable and easily cleanable.

Observed no CFSM Certificate and no CFSM for establishment. CA: A valid CFSM must be employed at facility with a valid CFSM certificate on site.

Observed only handwashing sink not easily/conveniently located to allow the use by employees in food preparation (mop bucket and reach in cooler blocking access) CA: Handwashing sink shall be located to allow convenient use by employees.

Observed food found stored past disposal date marked. Half and half with expiration date of 9/24/23, 11/10/23, and 09/24/23, heavy whip with expiration date of 7/10/23. CA: Foods must be discarded by discard/expiration date.

Observed several foods in all coolers of main kitchen opened and/or prepared with no date marked. CA: Foods opened or prepared must be date marked with prep/open date or discard date and must be discarded within 7 days after said date.

Observed pink residue build up in soda gun holster in bar area.CA: Food contact surfaces must be maintained cleaned and sanitized.

Observed dust residue on ceiling of walk in cooler. Walk in cooler floor not easily cleanable. Observed some floor tiles in bar and under fryer damaged or missing. Observed ceiling tile gap above handwash sink in main kitchen. CA: Nonfood contact surface must be maintained clean and in good repair.