81 North Kitchen & Tap

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several food items stored in the reach in freezer uncovered. PIC advised to cover all items due to a prior leak that occurred as indicated by the amount of ice build near the condenser fan.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the drain plug damaged with a hole on the outside dumpster. Please contact the company and get a new drainplug. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a partially consumed cheeseburger meal and drink cups without a top and a straw stored in the kitchen pass thru area. PIC corrected on site by discarding the food and drinks to prevent potential contamination. PIC will instruct all staff to not eat in the kitchen area. Staff must use a single use cup with a top and a straw when consuming drinks in the food preparation area. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the walk in cooler in the kitchen in need of more lights. The walk in cooler is new, but there is only one motion light on the side of the unit. PIC stated that a company is coming to install lights in the unit. Make sure the lights that are installed are shatterproof or have a protective cover over the bulbs. The light intensity guidelines are below: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Toxic substances properly identified, stored, used — Inspector Note: Observed (5) chemical spray bottles stored on a shelf at the bar near condiment bottles and the drink replacement syrup. Advised PIC to make sure all chemicals are stored in a designated area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P