All In Sports Bar & Grill

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed single-service cups of mac & cheese and mash potatoes cooling tightly covered in the WIC. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed broom obstructing handsink #4 in main kitchen near warewash area. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handsinks #2 and #3 in main kitchen not supplied with soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at handsink #1 at time of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual, disposable towels.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed stains/mold-like substance on interior food contact surface of multiple bulk ice machines (2) in the main kitchen in need of cleaning. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in the main kitchen, the RIF with an ambient temperature of 90 degrees F. Also observed in the in the main kitchen PTC #3 with an ambient temperature of 45.5 degrees F and the door in disrepair. Advised PIC that equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule and equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised PIC to have units repaired.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple ceiling tiles in the main kitchen stored as clean with severe staining. Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to thoroughly clean or replace ceiling tiles in the main kitchen.

Insects, rodents, and animals not present — Inspector Note: Observed drain flies near the 3-compartment sink in the main kitchen. Also observed active roach activity inside of the disrepair RIF. Advised PIC The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies and routinely inspecting the premises for evidence of pests. Advised PIC to contact professional pest control to service the facility.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple food contact surfaces of interior of ice machines in the main kitchen stored as clean with black mold-like substance. Advised PIC equipment food-contact surfaces and utensils shall be cleaned at a frquency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Advised PIC to increase the cleaning frequency of food contact surfaces of bulk ice machines in the main kitchen area.

Proper cooking time and temperatures — Inspector Note: Observed par-cooked wings stored inside of the WIC in the main kitchen and without approved procedures to participate in noncontinuous cooking. Advised PIC that approved procedures in order to participate in noncontinuous cooking shall be provided to the Health Authority upon request. COS: Had PIC discard par-cooked chicken wings.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (raw grouper, raw shrimp, raw chicken wings, and raw porkchop, and raw chicken tenders) cold holding in the temperature danger zone above 41 degrees F in PTC #3. Advised PIC that when cold holding TCS foods shall properly cold hold at 41 degrees F. or below. COS: PIC committed to utilizing ice in the disrepaired PTC #3 for proper cooling.