Rowdy Tiger Whiskey Bar & Kitchen

Physical facilities installed, maintained, and clean — Inspector Note: Observed mops not being properly hung to air dry between cleaning at the time of inspection. CA advised PIC that after use, mops shall be placed in a position that allows them to air-dry without

Food separated and protected — Inspector Note: Observed raw chicken being stored above raw beef in a reach in cooler in the main kitchen. Advised PIC that food should be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed plastic and metal food containers being stacked wet. PIC will educate staff on proper air drying techniques. COS: had these items removed from the rack and rewashed. ) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food.

Single-use/single-service articles: properly stored, used — Inspector Note: observed plastic spoons resting in food in the prep top cooler, in addition to the the plastic spoons there were several scoops resting in the flower, sugar containers. Single-service and single-use articles may not be reused. COS: single use items were discarded and the scoopers were removed and washed. PIC was advised to have the scoops resting in the holders to avoid coming in contact with food.

Proper cold holding temperatures — Inspector Note: Observed failure to hold TCS food items at or below 41F. 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. PIC had TCS food items discarded. COS: PIC discarded food in the prep top cooler as well and the RIC below.