Hideaway Restaurant, LLC

Observed multiple bags of grapes, melons, and bags of lettuce stored in the wic and the preptop cooler that had soft spots or moldy areas. Observed multiple food items in the wif and dry good area stored on the floor. Observed several food items throughout the facility with manufacturer labels to refrigerate after opening that were stored on shelves at room temperature. Observed several trays of food forgotten after a recent event in three ovens throughout kitchen including beef, rice, gravy, and non-cripsy bacon. CA: all produce must be monitored for signs of rot/mold and all manufacturer labels must be adhered to for food safety. Food items must be stored a minimum of 6" off the floor. COS: all affected items discarded voluntarily.

Observed several dented and/or rusted cans stored in the dry storage area. CA: all cans must be discarded or pull aside and removed from use if dented or rusted. COS: all applicable cans voluntarily discarded

Observed several opened bags, containers, and boxes of food in rif units, ric units, and the dry goods area. Observed multiple spices containers and a bottle of glaze stored uncovered due to broke or missing lids. CA: all food items must be stored covered to prevent contamination. COS: all food items covered, repackaged, discarded.

Observed multiple drinking glasses stored throughout the facility, many stacks of ready to use oven trays, plates, bowls, and mixing bowls, and several ready to use utensils with food and physical debris. Observed mold-like growth on the interior baffle of the ice machine. Observed food and physical debris in utensil storage drawers in multiple areas of the kitchen. CA: all food contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized

Observed multiple zip lock bags and containers of food items labelled without preparation or expiration dates. CA: All food items removed from original packaging or made in house must have proper labels with the common name of the food item AND a date mark. COS: food items labelled appropriately or discarded.

Observed food items made in house and commercial prepared kept past their expiration date. CA: all food items must be used or discarded within 7 days if made in house or by the manufacturer labelled date. COS: food items voluntarily discarded

Observed the countertop under the heat lamp to have cracks and gaps in the grout that render the surface no longer easily cleanable and nonporous. Observed several nonstick pans and utensils that are no longer easily cleanable. CA: all food and nonfood contact surfaces must be maintained in hard, nonporous, and easily cleanable condition. COS: work orders have been placed with maintenance department and new utensils/equipment will be ordered as needed.

Observed food and physical debris on equipment gaskets, shelves, doors, and handles, on shelves throughout kitchen, on outsides of food storage containers, floors throughout facility, on inside of microwaves, and on can opener.CA: all nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized

Observed a leak under the dishpit hand sink. Observed the self-closer on the exterior door to the ice chest room to be incapable of completely closing the door. Observed several sinks missing identifying labels. Observed the barrier not in place properly between the vegetable prep and handwash sinks. CA: all areas and equipment throughout the facility must be maintained in good repair and good condition. Work orders will be placed for these areas.

Observed numerous employee belongings such as stereos, a purse, a jacket, food items, drinks, and personal cosmetic supplies stored improperly throughout the facility. CA: all employee belongings must be stored in an area that is separate from food or single use items and food prep and storage areas. COS: employee belongings moved and staff educated.

Observed a box of mixed fruit containing grapefruit and pears where some of the pears were in poor condition. All items must be stored in a manner that protects them from contamination and must be checked for best quality. COS items removed and grapefruit washed.

Observed that the most recent inspection report was not displayed.

Observed that handwashing and utility sinks are not properly labeled. All sinks must be labeled with their intended use.

Observed in-use can opener and oven trays with debris. All in-use utensils and dishes MUST be stored properly in a manner that prevents their contamination. Items removed and washed.

Observed containers in dry-storage with debris. Observed debris on chaffing dish handles. These areas should be cleaned with sanitizer as often as necessary to prevent the accumulation of debris.

Observed improper storage order in the walk-in cooler that resulted in unwashed produce and ready-to-eat foods being stored next to raw animal foods. Ready-to-eat foods discarded and staff educated on proper storage order.

Observed cooked Time/Temperature Control for Safety Foods not cooled from 135F to 41F within 6 hours. Foods not cooled properly were cooked pasta, cooked rice, beef roast, mashed potatoes, marinara, and gravy. TCS food items must be cooled from 135F to 70F within 2hrs and from 70F to 41F in another 4 hrs. Items were left in coolers over night and did not reach proper cold-holding temperatures. COS Items discarded and staff educated on proper cooling time-frames and methods. Cooling logs given to monitor cooling times.

Observed a hand washing sink without paper towels in back salad prep area. Observed that no hand wash sink is present in the dish pit. All hand wash sinks must be fully stocked and accessible. The facility should have enough hand wash sinks to facilitate proper hand washing.

Observed mold-like debris in ice-scoop holder, on ice scoop, and on the ice machine baffle. These areas must be cleaned with sanitizer as often as necessary to keep them clean.

Observed all QUAT sanitizer in facility exceeded 400 ppm.

Observed sanitizer spray bottles stored on prep sink and hand wash sink. Observed eye wash and pain medication stored on or beside clean dishes. All sanitizers must be stored away from food storage and food prep areas and away from clean dishes and single-use items. All personal items must be stored in a separate location from all afore mentioned areas and from sanitizers. COS items moved.

Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6" off the ground to prevent contamination.

Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6" off the ground to prevent contamination.

Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used to wipe surfaces. Wiping cloths MUST be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.

Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables.

Observed in-use utensils and dishes not protected from contamination. Observed plates, hanging dishes and utensils, containers of knives on counters, and utensils stored in drawers ready-to-use but with debris. All in-use utensils and dishes MUST be stored properly in a manner that prevents their contamination.

Observed single-use items not stored covered or in a manner that prevents their contamination.

Observed that facility had no sanitizer test strips for chlorine or QUAT sanitizer. Appropriate test strips are required to ensure sanitizer is in concentration.

Observed the dishpit 3-comp sink without proper drainboards to hold dirty and air drying dishes. Observed dirty dishes stored on a table reserved as an air drying table. Drainboards must be installed on both sides of the 3-comp sink to ensure proper warewashing order and separation of dirty and clean dishes.

Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.

Observed no backsplash to protect wall at mop sink. Observed FRP in dish pit with exposed seams/cracks. Observed that tables and shelves need to be resurfaced for ease of cleaning. Observed stairs leading to server staging in need of cleaning and resealing. Observed ceilings need to be dusted to remove spider webs. Observed repairs done on walk-in and dish pit table with foil which is not an easily cleanable surface.

Observed containers of food in cold and dry storage stored without proper lids or covers. All food items must be stored covered to prevent contamination. COS lids added or items discarded.

Observed sporadic date marking on food items in all food units. Many food items were missing date marks and labels completely. All food items removed from original packaging or made in house must have proper food labels with the common name of the food item and the expiration date of the food item. Foods must be discarded once the expiration date has been reached.

Observed food items with improper storage that could lead to contamination of items. Observed debris on containers of food that could lead to contamination of food items.

Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used to wipe surfaces. Wiping cloths MUST be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.

Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.

Observed strawberries and limes stored in coolers and onions in dry storage that had soft spot and/or mold like matter. Observed chili sauce stored on dry storage shelves that had label stating to refrigerate after opening. Chili sauce discarded and staff educated. Food products must be inventoried as often as necessary to ensure food is in good condition. COS items discarded.

Observed no sanitizer made in the facility when Inspectors arrived. Sanitizer must be prepared in proper concentration prior to beginning any food handling or prep. Food contact surfaces must be properly sanitized to prevent contamination. COS sanitizer buckets dumped and remade with proper concentration QUAT sanitizer.

Observed sporadic date marking on food items in all food units. Food items were missing labels completely. All food items removed from original packaging or made in house must have proper food labels with the common name of the food item and the expiration date of the food item.

Observed food items stored in all units that lacked proper labelling. All food items removed from original packaging or made in-house must be labelled with the common name of the food item.

Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used. Wiping cloths must be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.

Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.

Observed holes in the wall and gaps along the side of the ceiling hatch in the wine storage area. These areas must be addressed to avoid pest incursion. Observed unsealed wood on shelves, knife storage, and surfaces through the facility. These areas must be addressed to prevent contamination and for ease of cleaning. Observed the door in the dry storage area with large gaps along the edges and the exterior door to the guest ice and vending area without a self-closer. These areas must be addressed to prevent pest incursion to the facility. Observed the condensation line from the HVAC unit in dry storage area constructed to drain over the food storage area. Food storage areas must be protected from sources of contamination.