Porterdale Bar & Grill

11C: .04(6)(c)Observed multiple food items such as deli meat, ground beef, and cheese that was sitting out to thaw that was not being stored under continuous running water or in the walk in or reach in cooler. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in Charge moved food items that were thawing to the reach in cooler.

2-2D: .06(2)(o)Observed a basket with a fork being stored in the hand sink at the bar A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in Charge moved the basket and fork to the 3 compartment sink to be washed, rinsed, and sanitized.

1-2B: .03(3)(a)Observed that the facility does not have a food safety manager certification. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf) Corrective Actions: NCOS

6-2: .04(6)(g)Observed several deli meats in the reach in cooler that were not date marked correctly or did not have a date on when they were prepped. Also observed several food items such as shredded lettuce, diced tomatoes, and jalapenos in the prep cooler from a can that were not date marked correctly. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge labeled the foods with the correct dates.

10D: .04(8)(b)Observed several food items such as chili, egg yolks, boiled eggs, and deli meats that were expired being stored in the reach in cooler. Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 Food Standards: General and 9 CFR 319 Subpart A - General. (C) Corrective Actions: PIC discarded the items.

17C: .07(5)(a),(b)1,2,3Observed that vent hood with an accumulation of debris. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: NCOS