Spirits Tavern

Observed that QUAT buckets in kitchen and bar were at 100 ppm. Minimum concentration should be 200 ppm. COS staff informed and new buckets made. Discussed checking concentration more frequently. Noted that the water temp in a newly made bucket exceeded 120 degrees F. Making sanitizer in excessively hot water can cause the sanitizer to dissipate out more quickly. Staff informed.

Observed 6 trays of mac n cheese stacked to cool. Observed a deep, lidded container used to cool pasta and chicken salad. Advised staff that deep containers and stacking containers can prevent items from cooling properly. COS pasta spread on sheet pans, chicken salad moved to an ice bath and to be stirred frequently, mac n cheese trays spread out to facilitate cooling.

Observed several food items such as dressings, lavender bar garnish, dry spices, and orange juice kept past the 7-day expiration for house-made items or the manufacturer expiration date. COS all items voluntarily discarded.

Observed multiple bins of ready to use utensils on the wire rack of the dishpit in storage bins with food and physical debris. Observed ready to use utensils and container lids with food debris on them. Observed a ready to use plate and bowl with food debris. Observed oil stored on the floor of the back prep room. Observed wet stacked glasses in the bar. COS all items moved to dishpit for re-sanitization and oil moved to storage on a rack.

Observed food and physical debris on equipment handles and shelves, the outside surfaces of food and utensil storage containers, equipment gaskets, and bottom shelves beneath prep surfaces. These surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation.

Observed that dish machine was not dispensing sanitizer upon arrival. Dish machine primed and hole in sanitizer line discovered. Line repaired and machine primed again. Sanitizer dispensed at 100 ppm after line repair. Dish machine sanitizer concentration must be checked regularly to ensure proper sanitizer levels.

Observed debris on equipment handles. Observed debris in nozzle of tea urn. Observed debris on can opener. These surfaces must be cleaned with sanitizer as often as necessary to keep them clean.

Facility had no sanitizer when Inspectors arrived. Sanitizer buckets were made, but had concentration <200 ppm. Sanitizer was dispensed from Ecolab dispenser above 3-comp sink. Inspectors observed two air bubbles in the line. Attempted to prime the line, but was unable to. Chlorine sanitizer will be made with Bleach until dispenser can be serviced. Work order is in. Dish machine was operating without sanitizer. Line was primed and proper concentration of chlorine sanitizer was achieved.

Observed rust build-up on shelves in the walk in cooler and dish pit. These racks must be cleaned, sanitized, and sealed to prevent rust build-up and potential debris accumulation. Observed debris accumulation on the outside of the dishmachine. Observed debris accumulation on the lower shelves of the prep tables. All surfaces of tables, shelves, and racks must be sanitized as often as necessary to prevent debris accumulation. Observed blue tape on the ceiling above the cook line. These areas must remain easily cleanable.