MOVIE TAVERN

Personal cleanliness — Inspector Note: Observed employee squeezing a bag of chocolate fudge in several trays in the main kitchen while wearing a watch. C/A Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Watch was removed

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the handwashing sink near the dishwasher in the main kitchen without a handwash procedure or anything to reminding the employees to wash their hands. C/A Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: A procedure was handed out to the manager to post it

Single-use/single-service articles: properly stored, used — Inspector Note: Observed multiple single used paper plates stored on the top shelf upside where flies and dust can land on top of them. Observed paper burger baskets stored on the top shelf upright exposed to overhead contamination C/A Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: All items were inverted to prevent from contamination

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed one of the prep top units in the main kitchen located near the pizza oven with a ambient temperature of 55*F. The thermometer on the bottom of the unit was displaying 60*F. Observed another prep top with doors missing and trays were covering the food. Another unit was having the doors not stay up the bolts were missing C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed two of the microwaves in the main kitchen with excessive food build-up inside of it. Observed a mini oven with greasy debris on the door. C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed two containers outside in the rear of the building with a drainplugs missing. C/A Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. COS:

Insects, rodents, and animals not present — Inspector Note: Observed numerous flies throughout the main kitchen area and upstairs where the WIC is located. Observed flies landing on paper plates in the kitchen and on the prep area. C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee dumping water from the sanitizing bucket inside the handsink in the main kitchen near the dishwashing area. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Manager instructed the employee to use the three compartment sink in the future

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin located at the drink station area and the ice bin at the popcorn area with a black/mold like build-up on the chute. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer;

Proper cold holding temperatures — Inspector Note: Observed multiple foods stored at the prep top units in the main kitchen with a temperature higher than 41*F. See Table below for food and location. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: ALL FOOD WAS DISCARDED

Proper cooling time and temperature — Inspector Note: Observed a large tray of diced chicken in the RIC in the main kitchen that was prepped 3.5 hours prior with a temperature of 50*F.(initial temperature was taken at 4:36pm) Even after moving the chicken to the WIC the temperature still remained 50*F. Second temperature was taken at 6:16pm. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS: Chicken was discarded

Wiping cloths: properly used and stored — Inspector Note: Observed most of the sani buckets stored either on the counter or on the floor in the main kitchen. C/A Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, COS: Buckets were removed and placed under the counter

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer in the sani buckets held below 200ppm. C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: All sani buckets were changed and were tested at 400ppm

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed facility removed the top to the prep top and they were using trays to cover the prep top. C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS: EHS suggested to place some ice in trays to cool the prep top or place the top back on the cooler