Bar Louie

Inspector's notes

Observed employee on the prep line. Employee removed their cell phone from their pocket, handled the phone, and then placed the phone back into their pocket. The employee was then observed grabbing gloves to begin working with the food before washing their hands first. Discussed with employee that anytime contamination to the hands occurs, such as when handling a cell phone, or anytime we change tasks, such as going from working with food to checking a cell phone, that the hands must be washed prior to working with the food again. Employee removed the gloves and washed their hands before grabbing a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some organic matter buildup on the inside of some of the beverage dispensers at the main bar. Discussed with person in charge to clean the beverage dispensers on a more regular basis. Person in charge broke down the beverage dispenser nozzles to be washed, rinsed and sanitized and cleaned the beverage dispenser handle. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some organic matter buildup on the inside of the bar gun beverage dispensers and inside some of the bar gun holsters at the bar. Discussed with person in charge to clean on a more frequent basis to prevent the accumulation of organic matter in the beverage dispenser nozzles. Person in charge broke down the beverage dispenser nozzles to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some utensils stored in water on the stovetop. The water temperature as measured using a probe thermometer ranged between 118°F- 120°F. Discussed with person in charge that if the intent is to store utensils in water, the water must be at least 135°F. Person in charge removed the utensils from the water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps on the floor throughout the kitchen area and observed heavy grease accumulation on the hood vents over the fryers. Observed heavy, organic buildup in the drain below the soda fountain in the main kitchen area. Discussed with person in charge to clean on a more regular basis to minimize the accumulation of food scraps, grease and other dirt. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed milk, pico salsa, spinach dip and sliced tomatoes with internal temperatures as measured using a probe thermometer of 45°-47° inside of the walk-in cooler. Ambient air temperature was measured at approximately 47° using a min-max thermometer. Foods that are ready-to-eat and other foods that had been inside of the walk-in for more than 4 hours were discarded. 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

Please refer to violation #22. Walk-in cooler not cold holding at 41°F. A 24-hour reinspection will occur for #33 cold holding capacities. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.