Coach's Bar & Grill

Employee handwashing signage needed in men's and women's restrooms.

Observed cleaning needed inside coolers and freezers.

Observed heavy grease buildup on floor under cooking equipment. Observed dust buildup ceiling and vents throughout kitchen.

observed several items of time sensitive food being stored without a date.

Observed meats improperly stored in cooler. Corrected onsite. Observed ice scoops not stored with handles up inside ice bin.

Observed food employee wearing jewelry (watch) other than a plain ring on their hands/arms while preparing food.

Observed mold buildup on warewashing racks

Observed grease building on sides of grill and on vent hood.

Observed cleaning needed to floors underneath stationary equipment, walls and ceiling throughout kitchen area.

Observed two fridges unable to maintain food at below 41 degrees. Observed raw chicken being held at 50 degrees and 49 degrees. Also observed dressings needing to be refrigerated being held at 52 degrees, and 57 degrees.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Fridges unable to cool off foods in proper amount of time. Observed chicken at 55 degrees after an hour of cooling from initial temperature of 55 degrees

Did not observe any temperature measuring device within walk in cooler

Observed dirty wiping cloths left out on prep tops, during no service. After each use towels should be properly stored back in solution, laundry or discarded.

Observed dirty knife sitting on food prep surface for over an hour.

Observed ice scoop being directly stored in ice machine's ice

observed unwrapped utensils being stored in an improper (horizontal) manner.

Observed buildup of black mold within ice machine

Observed build up in cooler on racks. (Unit currently not being used and scheduled for service) Out of use equipment STORED in the kitchen should still be inspected, cleaned, and sanitized daily and or as needed.

Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed build up under and behind equipment in hard to see and reach areas.

All areas should be inspected daily, as well as cleaned, and sanitized daily and as needed after spills.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed accumulation on some non food contact surfaces of equipment.

All surfaces and equipment should be inspected and sanitized daily and as needed when needed.

Violation Code Reference

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed some accumulation on floor surfaces inside kitchen and just outside rear exit.

Maintain and sanitize all floor surface areas daily and as needed, to prevent build up and unwanted pest.

Violation Code Reference

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing