The Lodge

*10 Q.A. PPM - follow manufacturer's direction

*03 Food products not maintained at 135øF or above

ROASTED BEEF 108'F

*41 Food storage containers, identified with common name of food.

JUICE

*42 Floors/walls/ceiling/nonfood dirty

SUCH AS CEILING AIR VENTS

*34 Outer door: solid,selfclosing,tightfitting

SEAL ALL GAPS FROM OUTSIDE DOORS.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE CORRECTLY WITH SHELF LIFE UP TO 7 DAYS.

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

CLEAN BAR BEHIND THE STAGE. CLEAN ALL SODA GUNS.

*03 Food products not maintained at 135øF or above

PRIME RIB 120'F

*19 One Inch Air Gap

KEEP BAR DRAIN PIPE OUTLET ONE INCH ABOVE THE FLOOR DRAIN

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*45 Premises shall be maintained in good repair

REPAIR ICE MACHINE COVER.

*42 Floors/walls/ceiling/nonfood dirty

DUSTY CEILING.

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR.

*02 Cold Hold (41øF/45øF or below)

CHICKEN 55'F, 56'F, TURKEY 46'F, MASHED POTATOES 46'F,

*36 Cloths in-use for wiping between uses stored

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

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*10 Clean Sight and Touch

CLEAN BAR COOLERS OF STANDING WATER. CLEAN SODA GUNS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

STORE ALL PERSONAL DRINK AWAY FROM FOOD AND EQUIPMENT,

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY FANS FROM WALK IN COOLER

*45 Lockers to be used to store personal items

STORE PERSONAL ITEM AWAY FROM FOOD AND EQUIPMENT.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEE DRINK STORED ABOVE FOOD EQUIPMENT.

*19 Water & Plumbing in good repair- per code

PROVIDE HOT AND COLD WATER TO UPSTAIRS BAR SINKS.

*10 Clean Sight and Touch

CAN OPENER, SODA GUNS

*36 Cloths in-use for wiping between uses stored

*46 Covered waste receptacle for women's restroom

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

OBSERVED RAW MEAT ABOVE COOKED FOOD FROM WALK IN COOLER. STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEA

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND WALL.

*47 Handwashing signage

RESTROOM

*03 Food products not maintained at 135øF or above

MASHED POTATOES 122'FM BROCCOLI 130'F

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

DO NOT STORE RAW MEAT ABOVE PRODUCES

*10 Q.A. PPM - follow manufacturer's direction

FRONT BAR SINK TESTED AT 100PPM, MAINTAIN IT AT 200 PPM

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

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EMPLOYEE EATING IN BAR AREA

*36 Cloths in-use for wiping between uses stored

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

observed cross contamination (raw food stored above rte food)

*36 Cloths in-use for wiping food spills used for no other purpose

observed wiping cloth in cooler

*26 Advisory-"consuming raw or undercooked#" text

provide consumer advisory for undercooked or consuming raw food

*32 Equipment and Utensils Multiuse Materials durable

replace rusty shelves in wic,

*45 Premises shall be maintained in good repair

cove base, broken floor tiles, repair leak on handle on pipe under 3 com sink

*37 Storing the food where it is not exposed to splash, dust, or other contamination

observed ice for human consumption contaminated with mold, soda pipe

*41 Food storage containers, identified with common name of food.

provide label for squeeze bottles

*29 Mechanical holding unit, thermometer location

provide thermometer in coolers

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

clearly date mark TCS food for 7 days only

*42 Dirty nonfood contact surfaces

clean gaskets

*10 Clean Sight and Touch

clean ice machine

*34 Outer openings:closing holes, gaps

fix gap at exit door

*07 Food safe, good condition, unadulterated, and honestly presented

Several dented cans observed.

*10 Chlorine sanitizer concentration, minimum temp.

Tested 0 ppm mechanical dishwasher.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

*32 Approved Food Contact Equip.

Replace residential freezer with a commercial unit.

*39 Keep utensils handles upright or protected

*34 Outer door: solid,selfclosing,tightfitting

bottom of door

*35 Jewelry Prohibition

Kitchen employee with bracelet.

*40 Store single-service item in original package

coffee filters

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

Clean fan covers to WIC.

*45 Premises shall be maintained in good repair

Repair wood cabinet door at bar.

*47 Handwashing signage

*01 Cooling -- total 6 hours, 135-41øF

Provide time stamps when cooling items in ice baths.

*45Floor, wall, ceiling - Exposed material

Storage hall way

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

Raw shell eggs stored over ready to eat cheese

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed the bar tender eating while behind the bar

*15 Bare hands contact with ready-to-eat foods

Baked potato

*19 One Inch Air Gap

*03 Food products not maintained at 135øF or above

Grilled red onions at 94.8 degrees Cooked while peppers held at 80.9 degrees

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Gallon jug of soy sauce in the dry storage labeled keep refrigerated

*37 Unpackaged food may not be stored in direct contact with undrained ice

2nd floor - Bowl used as an ice bin

*37 Storing the food at least 15 cm (6 inches) above the floor

*31 Handwashing lavatory - accessible

2nd floor - hand sink used as a dump sink

*19 One Inch Air Gap

Ice bins in the bar(s) are in need of air gaps

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*33 Manual warewashing equipment, wash solution temp.

Manual wash water not maintained at 110 degrees - ie use the three compartment sink for pot and pan washing

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Red bull

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

Raw salmon stored over ready to eat foods

*14 When to wash hands before donning new gloves

Cooks line

*43 Light - 50 foot : Food and utensils area

Preparation area

*19 One Inch Air Gap

The ice maker is in need of an air gap

*14 When to wash hands after handling soiled equip/utensil

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

Preparing raw shrimp with cooked rice "cooling" on the drain board Raw bacon stored over lettuce

*19 One Inch Air Gap

All ice makes and ice bins

*01 Cooling -- within 2 hours, 135-70øF

Baked potoes cooling on a shelf in the kitchen at 81.4 Cooked rice cooling at 66.5 degrees on the dishboard

*02 Cold Hold (41øF/45øF or below)

Cut tomato wedges at 50.3 degrees Bittermilk wash at 53.3 degrees

*18 Toxic items storage adjacent to food/utensils

Single service and chemicals in the store room

*07 Pasteurized eggs or egg products shall be substituted for raw shell eggs in prep of foods that a

Using raw shell eggs for hallandaise sauce - required paistrized eggs

*31 No soap at handsink

*19 One Inch Air Gap

one inch air gap needed at

*37 Storing the food at least 15 cm (6 inches) above the floor

chicken, in containers, stored on the floor of the walk in cooler

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 59 degrees F

*28 Date marking commercially prepared RTE/ TCS food

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal water bottle stored on the food prep table

*28 Do not exceed manuf. use by date

half and half with a best buy date of 2/27/17

*45Floor, wall, ceiling - Exposed material

repair hole/exposed area in ceiling tile above the vent hood

*10 Equipment and Utensils Cleaning-contamination

soda gun nozzle had bacteria buildup inside

*19 Water & Plumbing in good repair- per code

leaking pipe under the hand wash sink

*31 No soap at handsink

no soap at the hand sink in the bar