Umbrella Bar

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed a high temperature dish machine and no irreversible temperature indicator to check the utensil surface temperature. CA- irreversible temperature indicator must be purchased and used. Observed quats sanitizer but no test strips to test the concentration. CA- test strips shall be purchased. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink buildup on the interior flap of the ice machine at the time of the inspection. COS- PIC had ice machine cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) 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; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Proper cold holding temperatures — Inspector Note: Obserevd raw shell eggs, butter and half and half that was labeled keep refrigerated holding above 41 degree F. Observed the ambient temperature at 50F. COS- food was discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Food properly labeled; original container — Inspector Note: Observed containers of non easily recognizable items seasonings, breading not labeled with the common name. COS- containers were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

In-use utensils: properly stored — Inspector Note: Observed the ice scoop handle down in the ice bin for the bar. COS- ice scoop was placed in the holder. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed a high temperature dish machine and no irreversible temperature indicator. CA- a temperature indicator shall be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed an employee washing a large bowl in the prep sink because it was too big to fit in the 3 compartment sink. CA- the largest dish shall be able to be washed in the 3 compartment sink. PIC said he had to plans to buy a larger 3 compartment sink. 511-6-1.05(3)(b),(c) - Manual Warewashing, Sink Compartment Requirement; Drainboards (Pf, C) (b) Manual Warewashing, Sink Compartment Requirements. 1. A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. Pf 2. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. Equipment and utensils that are too large for the warewashing sink, shall be washed, rinsed, and sanitized manually or cleaned through pressure spray methods. Pf 3. Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and its use is approved. Alternative manual warewashing equipment may include: (i) High-pressure detergent sprayers; (ii) Low- or line-pressure spray detergent foamers; (iii) Other task-specific cleaning equipment; (iv) Brushes or other implements; or (v) Receptacles that substitute for the compartments of a multicompartment sink. (c) Drainboards. Drainboards, utensil racks, or tables large enough to separately accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink buildup on the interior flap of the ice machine at the time of the inspection. COS- PIC had ice machine cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) 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; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.