Taste of Sensation Bar & Lounge

Approved thawing methods used — Inspector Note: Observed raw chicken thawing in meat sink without using an approved thawing method. Raw chicken was sitting in sink with stagnate water. CA: Food shall be thawed by the following methods: Refrigeration, running water, part of the cooking process, for individual order, or reduced oxygen packaging. Discussed proper thawing with PIC.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a prep-top cooler and reach in cooler above temperature of 41°F ambient. CA: Equipment shall be maintained in a state of repair and condition. Equipment components such as doors shall be kept intact. Discussed with PIC plan of action to fix all equipment or discard.

Management knowledge, responsibilities, reporting — Inspector Note: Observed facility operating without employee health documents for all current employees. CA: Food employee are informed in a verifiable manner of their responsibility to report information about their health as they relate to diseases that are transmissible through food. COS: PIC had all available employees sign employee health documents.

Proper cold holding temperatures — Inspector Note: Observed food in RIC and Prep-top cooler with an ambient temperatures above 41°F. Observed the following foods in the prep-top cooler (Sausage 42°F, Par-cooked chicken 57°F, and shredded cheese 47°F). RIC in front food service area with the following foods: (Raw chicken 59°F and Shelled eggs 50°F). CA: TCS food shall be maintained at 41°F or below. COS: PIC discarded all affected foods and moved others to RIC where temperature was adjusted to 41°F.