Tipsy Boar

High priority10

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In Walk - in - cooler, house made lobster bisque, Caesar dressing, blue cheese dressing and ranch dressing containers marked more than 7 days. See stop sale.

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  In Walk - in - cooler, house made lobster bisque, Caesar dressing, blue cheese dressing and ranch dressing containers marked more than 7 days. See stop sale.

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  1) In kitchen fliptop upper cooler, sliced cheddar (55°F - Cold Holding); sliced swiss (53°F - Cold Holding). Per employee not prepared or portioned today and in unit approximately 3 hours. Employee removed items to walk in cooler to rechill. 2) In pizza fliptop upper cooler, sitting above chill line, pizza sauce (55°F - Cold Holding). Per employee not prepared or portioned today and in unit approximately 2.5 hours. Employee moved sauce to lower cooler to rechill.

  Fixed on the spot

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

  Cook Line - Stove - cooked onions (83°F - Hot Holding). Per operator item has been on stove for approximately 1 hour. Operator reheated item to 186°F

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.

  1) Low boy reach in - raw bacon wrapped dates stored above ready to eat lobster meat. Employee stored properly 2) Walk in Cooler - raw fish stored above cooked meatballs. Employee stored properly.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Employees at pizza station and in kitchen prep area both drinking from unenclosed beverages and continued preparing food items without washing hands and changing gloves. Reviewed proper procedures and employees washed hands and put on new gloves.

  Fixed on the spot

  Employee switched from working with raw food to ready-to-eat food without washing hands.

  Observed cook handle raw fish then proceeded to handle ready to eat foods. Reviewed proper handwashing procedures, employee washed hands.

  Fixed on the spot

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Dishwasher failed to wash hands before handling clean dishes directly from dish machine after washing, rinsing, and loading same dishes. Discussed proper procedures and employees washed hands washed hands going forward.

  Fixed on the spot

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Observed cook handle raw fish, employee then wiped gloved hands on soiled cloth and continued food preparation. Employee washed hands and changed gloves.

  Fixed on the spot

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.

  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer pump operating correctly during cycle - no chemical moving through lines. After Multiple attempts and priming chlorine reading 0ppm chlorine. Advised employee to set up triple sink to use for all sanitizing.