Sports Book at Sportsman's Park

Observed buildup of dust and debris on fan covers of walk-in refrigerators. Discussed with PIC to increase frequency of cleaning and that the 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.

Inspector's notes

Observed a container of truffle cheese sauce inside of the walk-in cooler with a date mark of 10/10. According to the person in charge, the cheese sauce was produced in-house. Based on the date marking for the cheese sauce, the cheese sauce would have needed to be sold or discarded after the 16th. The cheese sauce was embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink next to the walk-in cooler that is starting to separate from the wall. Discussed with person in charge to re-caulk/reseal the handwashing sink so that it is smooth and flush to the wall. 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.

Inspector's notes

Observed a plastic tray filled with bagged sliced deli ham with a date mark of 3/15/25 inside of the walk-in cooler. Based on the date mark for the sliced ham, the ham should have been discarded on 3/21/25. Based on the date of inspection, the ham is past the date mark and was embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermal test strips or min-max thermometer for the hot water sanitizing dish machine in the kitchen. Inspector utilized personal min-max thermometer to verify that the dish machine is at the correct temperature and min-max thermometer recorded a max sanitizing temperature of 167°F. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.