Toucan's Ale House

Observed walk in cooler with multiple TCS items holding between 47-51F at the time of this inspection. COS: PIC discarded TCS items holding above 41F. And contacted maintenance to service the unit. CA: Ensure that the walk in cooler is holding all TCS products 41F and below at all times.

Observed multiple employees don gloves without first washing hands. Gloves were donned without washing after using phone and changing tasks. COS: I instructed staff to wash hands between changing tasks and before donning gloves. CA: Employees shall wash hands when tasks are changed, phone use, breaks, including before donning gloves to initiate a task that involves working with food.

Observed 2 food cans for use in the kitchen with severe denting at the time of this inspection. COS: PIC discarded dented cans. CA: Ensure that dented cans are separated from in use/for service areas when dented and prevented from being used.

Observed facility using time as a public health control for their breading station with no SOP, no logs, no time stamping at the time of this inspection. Facility staff stated they start is at 11 and change it at 4pm. I explained that this would be incorrect for proper TPHC as TPHC would only be allowed for 4 hours, not 5. COS: PIC discarded breading flour and washes, replaced TCS food products, and time stamped to discard after 4 hours. CA: Ensure staff follows proper TPHC protocols. Example provided to management.

Observed facility with build up and drips on the vent hood system, underside of pass thru lines, dust on the front service prep area, rust on knife holder, dust and debris on AC ventilation, and build up in cooler racks at the time of this inspection. CA: Increase cleaning frequency to prevent build up and potential contamination.

Observed during the course of this inspection that the facility had a reach in "coca cola" cooler that was storing TCS salsa and Sour cream at temps above 41 deg f. COS: Tcs food items were discarded. CA: Glynn Eh instructs management to ensure that TCS food items are cold held at temps of 41 deg f or below when in storage.

Observed during the course of this inspection that the facility Ice machine displayed significant buildup on the internal food contact surfaces. COS: Ice was discarded and machine began being cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had a box of peppermints stored on the floor at the hostess station. COS: The peppermints were elevated. CA: Glynn EH instructs management to ensure that all foods are stored at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility had boxes of disposable cutlery sets stored on the floor. CA: Glynn EH instructs management to ensure that all single service items are properly stored at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility had non food contact surfaces of the drink station and inside of prep top coolers that displayed significant buildup on non food contact surfaces. COS: Management had the surfaces cleaned and sanitized. CA: Glynn EH instructs management to ensure that non food contact surfaces of equipment are cleaned often enough to ensure that they are free of buildup and residue accumulations.

Observed several food items (Ranch, tartar, sour cream) being cold held at temperatures above the allowed 41 F in counter top cooler in the server station at the time of this inspection. COS: Manager discarded food items. CA: All TCS food items being cold held must be kept at or below 41 F to avoid contamination.

Observed dressings, oysters and beef patties stored uncovered in small table cooler, reach in cooler, and reach in freezer respectively in the facility at the time of this inspection. COS: management covered food items. CA: All food must be stored covered to avoid vertical contamination.

Observed main Quat. sanitizer solution in three compartment sink as well as a sanitizer bucket in bar area with a concentration well above 500 ppm at the time of this inspection. COS: Management remade sanitizer solution. CA: Quat. sanitizer solution shall be kept within the allowed range of 200 ppm to 400 ppm to avoid contamination.

Observed insecticide spray being stored on a rack above clean dishes in the dishwashing area at the time of this inspection. COS: Management removed insecticide and sent clean dishes to be rewashed. CA: Poisonous or toxic materials must be stored in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles to prevent contamination.

Observed a container with several pieces of salmon being cold held thawed and inside their reduced oxygen packaging in a reach in cooler in the kitchen at the time of this inspection. COS: Salmon discarded. CA: 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 prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less prior to or immediately upon completion of its thawing, using procedures to completely submerge in running water.

Observed oysters and fished stored uncovered in a reach in cooler as well as prep top coolers left uncovered at the time of this inspection. COS: Facility management covered the uncovered food. CA: Facility must ensure that stored foods remained covered to prevent overhead contamination.

Observed at the time of this inspection that the facility had a soda gun nozzle and soda machine that were displaying buildup on a food contact surface. COS: Management had these surfaces cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of the surfaces to prevent contamination.

Observed mold-like buildup in the food contact surface of the ice maker at the time of this inspection. COS: Facility cleaned the ice maker. CA: Management stated that they will increase the cleaning frequency of the surfaces to prevent contamination.

Observed facility mechanical dishwasher sanitizer out of concentration at the time of this inspection. COS: Facility has switched to the three compartment sink until the dishwasher sanitizer can be replaced. CA: Facility stated new sanitizer will delivered tomorrow.

Observed mold-like buildup on the walls of the walk in cooler at the time of this inspection. CA: Increase frequency of cleaning the walk in cooler to ensure buildup does not occur.

Observed right ventilation hood entirely missing its filters while operating at the time of this inspection. CA: Facility stated they will return the filters to the hood once they have been cleaned.

Observed time/temperature control for safety foods stored in the walk in cooler, a reach in cooler, and a prep top cooler stored above 41F at the time of this inspection. COS:Management discarded all out of temperature foods. CA: Facility must ensure all time/temperature control for safety foods are stored at 41F or below.

Observed oysters, chicken, and fish stored uncovered in a reach in cooler at the time of this inspection. COS: Management had the uncovered meats covered. CA: Facility must ensure that foods stored remained covered to prevent overhead contamination.

Observed mold-like buildup on the walls of the walk in cooler at the time of this inspection. CA: Increase frequency of cleaning the walk in cooler to ensure buildup does not occur.

Observed hood filters damaged and a gap between filters at the time of this inspection. CA: Facility management stated they will have the filters replaced.

Observed sauce cups used as scoopes sitting in seasonings at the time of this inspection. CA: Ensure handled part of scoops does not come into contact with food to prevent contamination.

Observed back door in main kitchen area with a gap between the door and the floor at the time of this inspection. CA: Repair doorway to ensure the doorway has a tight seal to deny access to pests.

Observed significant mold-like buildup in the beer section of the walk in cooler at the time of this inspection. COS: Facility began to clean the walk in cooler during the course of this inspection. CA: Increase frequency of cleaning in the walk in cooler to ensure that mold-like build up does not occur.