Iron Age

6-1B: .04(6)(f)Observed glass noodles hot holding below 135F in the steamer. Observed multiple small bowels of rice hot holding below 135F in the hot holding unit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (Person in charge) discarded the rice and glass noodles.

8-2B: .07(6)(b)Observed a chemical squeeze bottle that contained a glass cleaner not labeled. Observed a chemical spray bottle containing glass cleaner labeled sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled the chemical squeeze bottles.

11C: .04(6)(c)Observed frozen raw fish thawing in a plastic container that was stored on the floor underneath the prep table shelf. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC removed the container of raw fish to the meat sink and submerged the fish in running water.

14A: .04(4)(k)Observed two thongs stored in standing water that held temperature below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded the standing water.

14B: .05(10)(a)Observed multiple metal utensils and plastic containers stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) 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. (C) Corrective Actions: PIC separated the utensils and the plastic containers.

18: .07(2)(m)Observed the back exit door located by the walk-in-cooler does not self close. Back exit door by the walk-in-cooler is used for food truck deliveries. Observed the bottom of the back exit door by the walk-in-cooler has a gap. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

1-2A: .03(2)The person in charge was not present during the start of the inspection. A person in charge shall be on-site and available at all times. Corrective Actions: The person in charge arrived during the inspection.

15B: .05(2)(cc)The dish machine in the bar area tested 0 ppm of chlorine on three tests. Machine was primed during the third test. Mechanical dish machines shall dispense an adequate amount of chlorine.

2-2D: .07(3)(b)Observed handsink located across the three compartment sink did not have any hand paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC (person in charge) refilled the hand sink with hand paper towelsl.

17D: .07(4)(b)Observed personal items stored with restaurant items in the reach-in-cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC removed personal items to the bottom of the cooler for proper storage.

2-2A: .03(1)(c)2,3,17PIC (person in charge) was unable to provide signed employee health forms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: FAILURE TO PROVIDE EMPLOYEE HEALTH FORMS BY 3/21/25 WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATE WHEN SIGNED EMPLOYEE HEALTH FORMS ARE PROVIDED.

8-2B: .07(6)(b)Observed four chemical spray bottles not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled all of the chemical spray bottles.

15C: .05(7)(a)2,3Observed ice cream chest freezer contained food debris. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: PIC had ice cream chest freezer cleaned.