Ric's on 95th Sports Grill

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed weather seal on backdoor is worn and outdoors is exposed. Discussed with PIC that barrier is required to prevent pests from entering facility.

Inspector's notes

Observed sour cream, Pico de Gallo salsa, sliced tomatoes, guacamole, sliced cheeses and chopped tomatoes all with internal temperatures as measured using a probe thermometer ranging from 49°F - 51°F at a prep station refrigerated unit. According to the person in charge, the food had been placed into the unit about an hour prior to the start of the inspection. Person in charge had the time and temperature controlled for safety foods put in ice baths in the unit to maintain cold holding temperature of 41°F or below. Discussed with person in charge to seek out a technician to service the unit. Person in charge will reach out to a technician to service the refrigerated unit. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tightly wrapped bags of cooked chicken that had been cooked and began cooling approximately 3 hours prior to the start of the inspection inside of a metal pan approximately 6 inches deep inside of the walk-in cooler. The internal temperature of the cooked chicken ranged from 62°F - 67°F. Discussed with person in charge that cooked time and temperature controlled for safety foods must be cooled to 41°F prior to tightly wrapping the cooked chicken and storing it at a depth greater than 4 inches deep. Person in charge placed the bags of cooling chicken in a single layer on a flat pan on the top rack in the walk-in cooler and opened the bags of chicken so they could finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Screen door at back of kitchen has part of the guard at bottom missing, leaving a sizeable gap. Repair guard on bottom of door so that there is no space for pests to potentially enter. Outer openings shall be protected to prevent any pests from entering. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several food containers that were nested together with water still trapped inside of them. Person in charge separated the containers so that they can fully air dry. Discussed with person in charge to allow containers to fully air dry prior to nesting them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand washing sink with a side panel that is starting to become detached from the main sink. All hand washing sinks must be smooth and flush. Re-caulk hand sink so that it is smooth and flush. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures Observed outdoor dumpster and grease receptacle surrounded by trash and grease bin is covered with excessive grease on exterior surface. Also observed both containers open at time of inspection. Clean area and keep lids closed. Correct By: Corrected At Time Of Inspection