BENCH WARMERS SPORTS GRILL

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing sinks located at the bar area being used for purposes other than handwashing Observed strainers placed inside both handwashing sinks at the bar. Ice and garnishes were being discarded directly into the strainers within the hand sinks, indicating the sinks were being used as dump sinks rather than for their intended purpose. The Person in Charge (PIC) was notified during the inspection and directed to immediately discontinue the use of handwashing sinks for any purpose other than handwashing. Employees were instructed to cease disposal of ice, garnishes, and other materials into the hand sinks. The PIC initiated immediate corrective action by removing improper items from the sinks and restoring the sinks to proper operating condition.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Dishmachine at the bar chlorine sanitizer not at proper minimum strength. Observed bar dish machine using test strips below minimum strength PIC adjusted the chemical feed and the machine was re-tested until proper chlorine levels were achieved. The unit was held from use until compliance was achieved

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observation: Rust and encrusted material were observed on the can opener blade Corrective Action: Equipment food-contact surfaces must be clean to sight and touch. The Person in Charge (PIC) was notified during the inspection and instructed to properly clean, sanitize, and maintain the can opener prior to further use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: The knife holster was observed to be unclean to sight and touch, with visible soil accumulation indicating inadequate cleaning The Person in Charge (PIC) was notified during the inspection and instructed to immediately remove the knife holster from service for cleaning and sanitizing. The holster was required to be properly cleaned and maintained before being returned to use.

Proper cold holding temperatures — Inspector Note: Time/temperature control for safety (TCS) foods were observed cold holding at temperatures above 41°F Corrective Action: All TCS food items marked with an asterisk on the temperature log were voluntarily discarded at the time of inspection.

Proper hot holding temperatures — Inspector Note: Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit. Discarded

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two TCS foods(pot pie filling, chicken egg rolls) being cooled on the counter top with no approved cooling method and in a large bowl and egg rolls stacked on top of each other. CA: Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient.