Date: 12/20/2024

Inspection Type: Regular

39. *** Found pickle buckets stored on the floor of the walk-in cooler. *** COS Employee moved the pickle buckets off the floor. Food must be stored at least 6 in from the floor.

9. *** Employee handled bread for a sandwich with his bare hands. *** COS Inspector informed him that bread is a ready-to-eat (RTE), and he must use a glove, or another barrier to handle it. Employee said he understood, threw out bread, and put on gloves to handle RTE food. Non-aniaml food that will not be heated to at least 145 deg F before it is served is RTE. Inspector discussed with employee that pizza toppings can be handled with bare hands as long as it is heated to the proper temperature.

5. *** Facility had no clean up procedure. *** COS Inspector provided them with norovirus clean-up poster.

Date: 11/14/2023

Inspection Type: Regular

48. Test strips for chlorine sanitizer bucket were not able to be found by employee. Employee was able to find test strips at end of insepction.

47. Food and non food contact surfaces cleanable, properly designed. Doors to dumpster had chips of paint missing that could possibly contaminate food; surfaces should be smooth and easy to clean.

45. Single-use items properly stored and used, storage requirements. Cardboard pizza boards were uncovered on a shelf; these were uncovered on a shelf. These should be covered to prevent contamination.

37. Food identification-food storage containers should be identified with common name of food. Two bottles were found near prep line with no labels. If cannot be easily identified container needs to be labelled.

25. Consumer advisory- animal foods that are raw/undercooked disclosure should be disclosed with an asterisk and a footnote warning on the menu. This warning was found hanging up by the bar; should also be on the menu because burgers are cooked to order.

23. A bag with multiple bags of turkey were labelled "18" and an employee stated that someone wrote the wrong day it had been prepped. Write month, day on items needing date labeled.

19. A pot of chili was found in the walk in cooler that an employee stated was made earlier today to be cooled down. This facility is licensed as a category II, and is not able to cool down food; all food cooked must be served same day. TCHD will contact manager for information to become category I so cool down can be preformed. Employee also stated chicken wings in walk in had been blanched. Both chili and chicken wings were disposed of.

10. The handwashing sink at the bar should be used and stocked; employee stated that she goes to a back sink in the kitchen to wash hands. Both this sink and the kitchen handwashing sink need a hand washing sign.

10. There was no soap available in the bar handwashing sink.

2. PIC must be a CFPM in category I/II facilities. No CFPM present at time of inspection.