J. Whiskey's Sports Bar & Grill

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw pork butt stored above RTE food in walk in cooler.

*45 Premises shall be maintained in good repair

observed loose frp walls, repair.

*34 Outer door: solid,selfclosing,tightfitting

observed back exterior door has gap, provide seal to prevent pest from entering.

*10 Clean Sight and Touch

Grime build up on black lip of ice machine bin.

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

gap on bottom of door of rear exterior door.

*39 Soda nozzles and ice bin clean to remove soil

clean and sanitize ice bin, grime build up on black lip.

*47 Conditions of Permit-in use of food equipment

Provide sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

*22 Handlers-Certificate Not On Site

Provide Texas Food Handler cards for employees working in kitchen.

*31 Individual, disposable towels

provide paper towels at hand sink next to 3 comp sink.

*18 Unnecessary chemicals not allowed

no home use pesticide in building(raid roach and ant)

*44 Trash can provided for papertowel waste

provide a waste basket at each hand sink.

*10 Quaternary ammonium temperature requirement

quat sanitzer at 0 PPM change every 2-4 hours.

*47 RFSM Certificate - Not Display

Display RFSM.

*42 Dirty nonfood contact surfaces

Clean fan of walk in cooler.

*18 Toxic items labeling-non original container

label clear container.

*31 Handwashing lavatory - used for other purpose

no items in hand wash station. COS

*47 Handwashing signage

need hand wash signs.

*02 Cold Hold (41øF/45øF or below)

Opened BBQ sauce states to refrigerate after opening.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Need instruction on how to clean up bodily fluids or a spill kit.

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM sanitizer, needs to be changed every two to four hours.

*18 Toxic items labeling-non original container

Label spray bottles.

*28 Date marking commercially prepared RTE/ TCS food

Continue date marking procedures; all opened products and cut produce

*29 Sanitizing solutions, testing devices

*42 Dirty nonfood contact surfaces

Clean seals on WIC

*47 Handwashing signage

Need HW signs at HW stations

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

egg above RTE food in WIC

*10 Clean Sight and Touch

gunk/mold on potato cutter and residue in ice chest

*18 Unnecessary chemicals not allowed

can not pesticide that is meant for home use only

*20 Grease Trap Tickets

PIC could not provide tix

*21 RFSM - Not On Site

*28 Date marking commercially prepared RTE/ TCS food

date mark RTE food in wic

*29 Sanitizing solutions, testing devices

provide test strip for chlorine sanitizer buckets

*30 Does Establishment have a current valid permit posted?

*31 Handwashing lavatory - used for other purpose

cleaning items found in HW sink

*39 Keep utensils handles upright or protected

need scoop with handles to protect food from contamination

*40 Reuse of single service articles

reuse of single plastic cup as scoop

*43 Clean vent syst:Intake/exhaust air ducts

clean dust on vent hood

*46 Covered waste receptacle for women's restroom

*28 Date marking > 24 hrs,on site,temp 41F

PROVIDE FOR ALL

*02 Cold Hold (41øF/45øF or below)

MENUDO 62.1*F IN WIC

*27 Cooling method, criteria - placing the food in shallow pans

MENUDO STORED IN BULK PAN IN WIC SINCE MONDAY

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*10 Clean Sight and Touch

CLEAN ALL

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL FRUIT FLIES

*19 Backflow prevention device - air gap

3 COMP SPRAYER HANGING BELOW FLOOD LINE

*21 RFSM - Not On Site

*31 Handwashing lavatory - allow convenient

LACK OF HANDSINK IN BAR AREA