Park Bar

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build-up of a moldlike substance on drink nozzles behind the downstairs bar. CA: Advised PIC to regularly clean the nozzles to both sight and touch to prevent contamination and growth of mold/yeast.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed overflow of garbage in the dumpsters outside the facility. Corrective action - PIC advised to keep area around dumpsters clean to prevent pest attraction.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build up on drink nozzles at the main bar. Advised PIC to regularly clean the nozzles to both sight and touch to prevent contamination and growth of mold/yeast.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed un-bagged garbage on the ground around the dumpsters near the facility. Corrective action - PIC advised to keep area around dumpsters clean to prevent pest attraction. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed soiled and missing ceiling tiles in downstairs storage room near chest freezer and beverage dispenser. Corrective action - PIC advised that ceiling tiles would be replaced after installation of new security equipment. All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food stored in reach-in cooler in downstairs storage room near the exit door above food for service in the establishment. Corrected on site - PIC discarded employee food item. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food separated and protected — Inspector Note: Observed box of raw burger patties stored above cooked chicken tenders in reach-in cooler across from hand washing sink in main kitchen area. Observed container of raw eggs stored above asparagus spears in reach-in cooler beneath the preptop cooler near the cooking equipment in the main kitchen area. Corrected on site - items relocated to prevent contamination. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.