A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: Thin tipped thermometer in main kitchen does not work.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Ham 49 degrees, sliced tomatoes 43 degrees in top of prep table.
Reminder statement Observation: Menu items that can be cooked to order not marked on menus.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation: Missing thermometers in refrigeration units.
Test kit provided and used to measure sanitizing solution concentration Observation: Lower level bar ware washing machine uses a chlorine based sanitizer, no test strips.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Cooked chicken stored in same container as raw/partially cooked chicken in reach-in cooler. Shall be discarded (picture attached)
Handwashing cleanser, availability Observation: No soap at main bar hand sink.
Posting inspection reports Observation:Inspection report not posted
Hand drying provided Observation: No paper towels at main bar hand sink.
Posting of a valid license Observation: License to operate posted in kitchen.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Cooked/prepared foods not date marked.
Food temperature measuring devices are provided and readily accessible Observation: Lower level bar does not have a thermometer for taking temperatures of hot dogs.
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