Lounge Improves its Sanitary Rating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.- 0 ppm, corrected to 400 ppm **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.- 0 ppm, corrected to 400 ppm

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor.- soda syrup case in alcohol/multiplex room **Corrected On-Site**

Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - hot dogs and ice cream mix opened 9/20 **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Soil residue build-up on nonfood-contact surface.-back edge of hand wash sink by oasis machine

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.- customers have access WIC, needs to be locked when no one is monitoring it

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- half and half 45°f, on ledge of beer cooler, moved to another part of cooler that is colder, half and half ambient 46°f in WIC **Corrective Action Taken**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - WIC ambient 46°f

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor.- soda syrup carton in storage area

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- spoon sitting in salt in container **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.- upright stainless refrigerator **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees.- second bar by oasis machine

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- half and half 45°f, in warmest section of walkin with ambient of 40°f, recommend moving it to across from fans, coldest section

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- sauerkraut dated 1/2/15, today is 1/14/15

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. - sauerkraut 1/2/15

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - half and half in walkin

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - must have original certificate for each employee

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- tall black refrigerator

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- chlorine 0 ppm

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Ceiling tile not in grid, large opening in ceiling

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ side by side refrigerator

Basic - No handwashing sign provided at a hand sink used by food employees./ at bar

Basic - Soiled reach-in cooler gaskets./ sandwich prep

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Intermediate - Handwash sink used for purposes other than handwashing./ washed produce in sink

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Make cooler Cutting board has sever cut marks and is no longer cleanable.

Basic - Soil residue build-up on nonfood-contact surface.sandwich make cooler **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.-32° **Corrected On-Site**

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Basic - Cases of bag n box soda stored on floor.

Critical - Observed heavy buildup of soiled material on racks in the walk in cooler.

Observed attached equipment soiled with accumulated dust.fan covers in the walk in cooler

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./deliu meats

Critical - Observed interior of microwave moderately soiled.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Working containers of food removed from original container not identified by common name.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood behind 3 compartment sink

Critical - Observed moderate buildup of slime on soda dispensing nozzles./bar area

No Heimlich maneuver sign posted.

Critical - Observed food stored on floor./soda boxes bar area