Nighthawk Tavern LLC

Observed the facility operating without a sanitizer bucket or bottle made in the main kitchen. Observed several damp wiping cloths around kitchen stored on food prep surfaces. CA: sanitizer must be prepared and ready for use in a bucket with a wiping cloth or in a spray bottle with single use spray towels available. COS: sanitizer bucket made for kitchen. Wiping cloth added. Damp wiping cloths throughout kitchen were added to dirty linen bin.

Observed ready to use plates, bowls, bar glasses, and utensils with dried food debris on them. Observed ready to use utensils stored in bins with accumulated food debris. Observed the large ice machine in the kitchen and two ice bins in the facility with mold-like debris. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent food debris accumulation and mold-like growth. COS: ice bins wiped with sanitizer, third party company coming for ice machine, and all utensils/dinnerware moved to dishpit for rewashing.

Observed the facility not yet implementing a method of allergen notification for consumer. Employee educational handout posted at bar area. CA: unpackaged food items containing a major food allergen as an ingredient must have a written notification to consumers declaring which major food allergens are contained in that food item.

Observed raw beef and chicken placed in meat prep sink upon arrival. Per staff, chicken and beef were thawing from frozen state. CA: Placing frozen items in sink to allow to reach room temperature overtime is not an approved thawing method. Approved methods include thawing items overtime under refrigeration, thawing in a meat prep sink under continuous, cold running water, thawing in microwave on “thaw setting” then cooking item immediately, or cooking the food items from a frozen state. COS staff educated and thawing food items were estimated to be in sink for about one hour. Food items immediately moved to reach in cooler for continued thawing.

Observed several areas of the floor throughout the facility that are no longer easily cleanable. Observed unsealed wood trimming a wall box holding a blender above the prep table in the main kitchen. Observed a shelf behind the bar holding seasonal glassware that is no longer durable and easily cleanable due to sealant wearing off. CA: all food and noncontact surfaces must be maintained in easily cleanable, hard, durable, and nonporous condition. COS: work orders will be placed for these spaces

Observed the main kitchen hand sink to have a food storage container and a used knife in it. This is the only hand sink in the main kitchen. All hand sinks must remain accessible for employee use. COS items moved and staff educated.

Observed two food handling employees without proper head and facial hair restraints. Observed servers and the Owner enter the food prep line without proper hair restraint. Observed one employee wearing a watch on their wrist upon arrival. COS watch removed and proper hair restraints donned for food handlers. Servers will no longer access ready to serve food from prep line side of counter.

Observed bar shaker bottles stacked wet. Observed ready to use utensils, bowls, and plates stored unprotected with food and physical/liquid debris on them. Observed in-use tongs stored on oven handles between uses. All utensils and equipment must be washed, rinsed, and sanitize between uses and then stored in a way that prevents their contamination. COS plates and bowls will be stored upside down, tongs moved to dishpit and a metal storage container will hold utensils between uses in the future.

Observed the facility utilizing DDBSA/lactic acid sanitizer without having appropriate test strips. COS DDBSA/lactic acid sanitizer will not be used until test strips are obtained. Facility had bleach to be used as chlorine sanitizer and had chlorine test strips on-hand for use.

Observed food and physical debris on bar bottle rails, outside rail of bar ice bin, outsides of spice and food storage containers, in corners and under equipment on floors of main kitchen and bar, on walls of main kitchen, and on cage and blades of fan in main kitchen. All surfaces listed above MUST be cleaned with sanitizer as often as necessary to keep them clean.

Observed one oven to have a handle in disrepair, one reach-in cooler with a handle in disrepair, a leak within another reach-in cooler, and the bar hand sink to have a leak beneath it. Observed paint flaking off the plate and food item storage shelves above the preptop cooler in the main kitchen and around the the wall storage cubby in the main kitchen near ice machine. Unsealed wood is not an approved finish as it cannot be properly cleaned. All unsealed wood to be removed or sealed. All equipment must be maintained and kept in good condition. Work orders must be submitted for equipment requiring them.

Observed an employee purse and a server book stored leaning against the bar glasses. Observed an employee packaged snack and a charger cord stored touching food items. COS all items moved to appropriate places and staff educated. There are lockers available for employee belongings in the server area. Employees must use these.

Observed items in prep-top coolers above 41 degrees. Discovered that pizza oven located next to the prep-top was raising temperatures. Items discarded and food storage to be moved or ice utilized to maintain proper cold holding temperatures.

Observed no sanitizer made in facility upon arrival. Observed dish machine not dispensing sanitizer upon arrival. Facility must always have sanitizer made in facility when handling food. Dish machine should be checked at regular intervals to ensure it is dispensing sanitizer properly. COS sanitizer made and dish machine primed. Dish machine dispensing 50 ppm and QUAT at 400 ppm once sanitizer fixed.

Observed in use tongs stored on oven handles between uses. This method of storage allows for contamination of utensils. In-use utensils must be stored in a manner that prevents their contamination. COS utensils moved.

Observed debris on gaskets and bottoms of coolers. Observed debris on food containers, observed debris on outsides of food containers. Observed debris on equipment handles. Observed debris under 3-comprtment sink. Observed debris/grease buildup on ovens and grill. All surfaces listed above MUST be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.

Observed debris on gaskets and bottoms of coolers. Observed debris on food containers, observed debris on outsides of food containers. Observed debris on equipment handles. Observed debris under 3-comprtment sink. Observed debris/grease buildup on ovens and grill. All surfaces listed above MUST be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.

Observed items in prep top coolers kept longer than 24 hrs without a date mark. All TCS foods must have a label and date mark if made in house or removed from original packaging. COS labels added

Observed debris on gaskets and bottoms of coolers. Observed debris on food containers, observed debris on outsides of food containers. Observed debris under 3-comprtment sink. Observed debris/grease buildup on ovens and grill. All surfaces listed above MUST be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.

Observed debris on gaskets and bottoms of coolers. Observed debris on food containers, observed debris on outsides of food containers. Observed debris under 3-comprtment sink. Observed debris/grease buildup on ovens and grill. All surfaces listed above MUST be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned.

Observed unsealed wood throughout facility. Unsealed wood is not an approved finish as it cannot be properly cleaned. All unsealed wood to be removed or sealed. Observed gaskets at bar cooler shrinking/ pulling away from door. All gaskets must be kept in good condition to ensure cooler temps are maintained.