VICTORY SOCIAL BAR

Physical facilities installed, maintained, and clean — Inspector Note: Observed an accumulation of grease and debris on the sides of the fryer, which was unclean to sight and touch. CA: (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised PIC to clean the fryer thoroughly and maintain it clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing and rinsing dishes without completing the sanitizing step. CA:(o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. COS: PIC prepared a chlorine sanitizing solution using bleach at 100 ppm and properly sanitized the dishes.

Proper cold holding temperatures — Inspector Note: Observed raw shrimp at 47F and raw beef at 46F in the two-drawer cooler, and raw chicken at 44F in the walk-in cooler. Items had been held above 41F for more than four hours. CA: (f) 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: PIC discarded the food items.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Inspection report was not posted for public view during the time of inspection. CA:1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. PIC advised to post in a visible location.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Permit not posted for public view. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advise PIC to post for public view

Certified Food Protection Manager — Inspector Note: No Certified Food Safety Manager (CFSM) certificate was posted during the time of inspection. CA:1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Advised PIC to post for public view.