7 Pie

Facility was permitted with handsink on cookline. In attempt to satisfy the requirement for produce and meat sink, facility repurposed handsink on cookline to be a produce sink. CA: facility must make this sink a handsink again to help facilitate proper handwashing. COS: soap and paper towel dispenser still present and stocked. Staff will resume handwashing at this sink and will remove produce sink label and replace the handwashing sink label.

Observed lip marks on multiple bar glasses, food and physical debris on stored ready for use utensils, plates stored eating surface up without a dirty cover plate, and debris on the can opener. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS: all food contact surfaces moved to dishpit for recleaning.

Observed food and physical debris accumulated on shelves throughout kitchen, the floors of the kitchen, outsides of food storage containers, the interior of the microwave, walls behind cookline equipment, on the outside of the mixer unit, and in equipment gaskets. CA: All nonfood contact surfaces must be sanitized as often as needed to prevent buildup as not to contaminate food items, utensils, and employee hands.

Observed multiple food items stored at room temperature that had manufacturer labels requiring refrigeration including dressings, maraschino cherries, sauces, garlic butter, honey butter, and half and half creamers. Observed sliced tomatoes prepped yesterday at 44-46 degrees in the preptop unit in the section with the broken lid. CA: all TCS food being cold held must be held at or below 41 degrees. COS: items voluntarily discarded.

Observed inconsistent date marks on food items throughout the facility. Some food items were labelled with preparation date, some with expiration date, some with both dates in a "3/8" format, and some had no date mark at all. CA: all food items kept for longer than 24 hours must be labelled with a date mark indicating the preparation and/or the expiration date. COS: appropriate dates added and Kitchen Manager will train staff on cohesive method for datemarking.

Observed multiple food items throughout the main kitchen made inhouse or removed from original packaging without a proper label identifying the common of the product. CA: All food items removed from original packaging or made inhouse must be labelled with the common name of the product. COS: labels added by staff for items.

Observed a preptop cooler with a torn door gasket. CA: all facility equipment must be maintained in good repair. COS: Manager will order replacement

Observed food and physical debris accumulated on shelves within cooler units, shelves below prep surfaces, the floors of the kitchen, various electronical cords and outlets throughout the facility, outsides of food storage containers, the interior of the microwave, and equipment handles and sink faucets. CA: All nonfood contact surfaces must be sanitized as often as needed to prevent buildup as not to contaminate food items, utensils, and employee hands.

Observed the 3-compartment sink QUAT sanitizer dispenser in the main kitchen dispensing 0 ppm concentration. It was discovered that the chemical bucket was empty. COS Manager swapped chemical bucket and primed dispenser. Concentration of 300 ppm reached. Facility has test strips and was advised to check sanitizer concentration at least once a day.

Observed disinfectant wipes stored for use at the bar without a sanitizer concentration. After reviewing the package, informed Manager that these wipes are not intended for use on food contact surfaces and do not have food-grade sanitizer. COS wipes removed from bar and replaced with sanitizer wipes with concentration 400 ppm QUAT. Staff educated on differences between wipes and appropriate uses for both.

Observed multiple food items throughout the main kitchen and bar made inhouse or removed from original packaging without a proper label identifying the common of the product. All food items kept longer than 24 hours and removed from original packaging or made inhouse must be labelled with the common name of the product and the date of preparation or expiration. COS labels added by staff for items.

Observed in-use and ready-to-use utensils stored in the main kitchen in a way that does not protect them from contamination including hanging on over the barrier to a handwash sink, under a soap dispenser at a handsink, on an oven door handle at leg height, and in a crevice of the preptop cooler. All in-use and ready-to-use items must be washed, rinsed, and sanitized prior to each use and stored in a way that protects them from contamination. COS utensils moved to dishpit and will be moved to better storage.

Observed food and physical debris accumulated on shelves within cooler units, shelves below prep surfaces, the floors of the kitchen, outsides of food storage containers, pizza tray racks, and equipment handles. All nonfood contact surfaces must be sanitized as often as needed to prevent buildup as not to contaminate food items, utensils, and employee hands. COS surfaces wiped with sanitizer wipe by staff

Observed a significant amount of cardboard, trash, and leaf debris accumulated around the trash bin pad and back of the restaurant. Advised Manager to increase frequency of trash collection, get full size dumpster, increase number of trash receptacles, or otherwise dispose of debris.

Observed employee belongings stored and hung on dry storage shelves co-mingled and touching restaurant items. Employee belongings must be stored separately from all restaurant food items and single use items to prevent contamination. COS employee items moved to designated area and staff educated.