The Gathering Spot

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an expired permit posted for public view. Corrective action - PIC referred to Finance Manager to settle past due food service permit fees and obtain a valid permit. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report posted for public view. Corrective action - PIC advised to post most recent inspection report. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build-up of food residue on can opener blade at prep table in main kitchen area. Corrected on site - PIC relocated can opener to warewashing area to be cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach-in cooler drawers unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC relocated food items from inadequately performing coolers and advised that repair would be performed. Maintenance and Operation. (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.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items held out of temp on the prep line (raw shrimp and raw ground beef in cooler drawers under cooking units; Cole slaw, mixed vegetables, pico de gallo near steam wells; shredded lettuce on countertop). Corrected on site - raw shrimp and ground beef discarded, TCS food items near steam wells placed in ice baths to cool. 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.