Tin Cup Chalice

The inspector came back and found the problems fixed.

• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed milk (63°F - Cold Holding) stored next to cook line at room temperature, as per operator for 2 hours. Operator placed product in ice at time of inspection.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed black beans (125°F - Hot Holding) at cook line, as per operator for less than 2 hours.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pico de gallo at reach in cooler across cook line. Coach operator.
  • Basic: Stored food not covered. Observed metal container of cook onions not covered at meat walk in cooler.
  • Basic: Food stored on floor. Observed cases of low fat buttermilk stored on floor inside of veggies walk in cooker.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observed utensil in standing 82f next to fryer.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to wash hands before putting on gloves to make salad.
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed 3 food employee began working with food in the kitchen without washing their hands.
  • High priority: Employee washed hands with no soap. Observed employee washed hands with no soap at handwash sink near cook line.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle stored at preparation table across cook line.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed at wet wiping cloths stored preparation table across cook like.
  • Basic: Soiled wet wiping cloth placed in use with fresh solution.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled in the cook line.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised manager to clean ice machine alcohol walk in cooler.
• Non-food contact surfaces clean
  • High priority: Water misting device not maintained/cleaned as required. Observed soda nozzle in the bar.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers stacked together stored under self cooking oven in the kitchen.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed boxes of cups, gloves, round plates stored on floor at dry storage area.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed leaking water from pipe under ware washing sink near the dishwasher.
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at handwash sink near dry storage area.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink in the bar.
  • Intermediate: No soap provided at handwash sink. Observed at handwash sink near cook line. Also observed at handwash sink in the bar.
  • Basic: No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink in the bar.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 10+ dead roaches inside of the oven at cook line in the kitchen. Observed 6+ dead roaches on floor in the kitchen.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 8+ roaches crawling inside of oven in the cook line with metal pans stored inside. Observed 4 live roaches crawling on floor behind oven. Observed 2 live roaches crawling on floor near oven to bake wings and cookies in the kitchen. Observed 3 live roaches crawling inside of bread toaster at prep table near single service items storage. Observed 2 live roaches crawling at prep table near single service items storage. Observed 1 live roach crawling on walk in cooler wall in the kitchen. Observed 1 live roach crawling on wall at the dishwasher. Observed 4 live roaches crawling on trash next to the dishwasher. Observed 1 live roach in the lobby at kitchen entrance.