The Hangout

Observed containers of chicken tenders in the reach in cooler in main kitchen with prep date of 1/1. Observed container of sausage and chicken tenders with prep dates of 1/1 in walk-in cooler. Observed container of wings in the walk-in cooler with a discard date of 5/31. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC corrected datemarking for items with a prep date of 1/1 to 6/1. PIC discarded container of wings.

Observed facility lacking a designated handwashing sink in the bar area. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and

2. In, or immediately adjacent to, toilet rooms.

Person in charge designated one of the compartments in the 4-compartment bar sink as a handwashing sink rather than a dump sink. 4-compartment sink was already supplied with handwashing cleanser and hand-drying provisions.

Observed personal cell phone stored on the prep counter in the main kitchen across from the grill. Observed personal drink stored in the reach-in cooler in the main kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge placed items in designated area for employees.

Observed canned beans stored on the floor under the dry storage rack in the main kitchen area. Observed containers of cooking oil stored on the floor in the main kitchen area next to the reach-in freezer. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. Person in charge correctly stored items at least 6 inches above the floor.

Observed several plastic and metal food containers wet-stacked on the racks across from the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge rearranged food containers to properly air-dry.

Observed facility without test strips for sanitizer (Quat ammonia) used in three compartment sink. Rule (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Corrective Action PIC ordered strips.