The U Bar

Management knowledge, responsibilities, reporting — Inspector Note: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and EHS sent forms to PIC and had them printed out and signed by employees.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to protect food from sources of contamination by being stored at least 6 inches off the ground. Observed bucket of ice being used to make drinks stored on the ground in main kitchen. PIC moved bucket to area at least 6 inches off the ground.

In-use utensils: properly stored — Inspector Note: Observed failure to store in-use utensils in a clean protected area for food that is non TCS. Observed ice scoop being stored inside ice machine. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: PIC removed ice scoop and placed outside of ice machine.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect against potential entry of pests, observed visible gap under rear exit door in main kitchen. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to have bottom o door sealed.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to maintain proper disinfectant or means to clean in response to vomiting or diarrheal events to protect against the spread of disease. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf PIC has ordered a bodily fluid kit.

Food stored covered — Inspector Note: Observed failure to cover tray of yellow rice in WIC to protect from overhead contamination. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered tray of rice.

Proper date marking and disposition — Inspector Note: Observed container of oxtails in WIC date marked for disposition on 5/1. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P PIC discarded food item.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility has not test strips for sanitizer solution. 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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed kitchen and bar floor tiles need to be replaced to avoid accumulation of water in the cracks and holes on the floor. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. The facility kitchen floor and bar floor need a deep cleaning or replacement.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mildew like/biological growth build up on bar soda guns. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up. PIC instructed to soak in hot water, clean and sanitize.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed scoop handle buried in food container of flour in the kitchen area. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed and sanitized scoop.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed boxes of food (oil) stored on kitchen floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility has not test strips for sanitizer solution. 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.

Nonfood-contact surfaces clean — Inspector Note: Food particles build up observed at prep cooler and kitchen equipment.511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed kitchen and bar floor tiles need to be replaced to avoid accumulation of water in the cracks and holes on the floor. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. The facility kitchen floor and bar floor need a deep cleaning or replacement.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mildew like/biological growth build up on bar soda guns. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Proper date marking and disposition — Inspector Note: Observed ready-to-eat, potentially hazardous food (chicken) not properly date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed the correct way of date marking.