Dodo Bird Kitchen and Cocktails

Inspector's notes

Observed dishwasher move from dirty to clean dishes without washing hands and changing 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler, two containers of raw chicken stored above ranch, a marinara sauce, and raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris in the corners of both ice wells at the bar. All food-contact surfaces must be cleaned to sight and touch. PIC had the ice burned and wells sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dumplings in the walk-in freezer being stored in to-go or grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. The PIC had these removed and placed into a food grade container. Corrective Action: Corrected at time of inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed the gasket on the walk-in cooler door, and a drawer underneath the grill, do not stick when closed. Please replace the gaskets to prevent cold air escaping. 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 large amounts of grey water pooling on the road located outside the back door of the establishment. Per PIC their cleaning company power washes the back of house and pushes the water outside. This is considered improper disposal of mop water. Please ensure all leftover water from cleaning is pushed into a floor drain or dumped into the mop sink located in the back of house. The PICs stated they will find a new cleaning company. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items no longer being used by the establishment being stored outside next to their storage unit. Please ensure immediate removal of unnecessary items and litter. This also helps in the prevention of pests. The PIC removed the items to the dumpster while inspector onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the facility operating without a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in walk in cooler a tub of Buttermilk Ranch Dressing with a preparation date of 11/30/25 with a temperature of 45F. Inspector embargoed food product. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of inspection.

Inspector's notes

Observed establishment prep and serve raw oysters but not maintain shellstock in original container, maintain tags in chronological order, and not date mark last sold on shellstock tags.

Inspector's notes

Observed TCS food items with internal temperatures between 49-50F in the prep cooler by the cook line. TCS foods included butter, minced meat, milk, and heavy cream. The person stated with the exception of the heavy cream all items had been placed in the prep cooler less than 4 hours ago and relocated the items to the walk in cooler for rapid cooling. The heavy cream was discarded at the time of inspection.

Inspector's notes

Observed establishment offers on the bar menu cocktail with egg whites from raw shelled eggs but have no consumer advisory posted for the cocktail on the menu.

Inspector's notes

Observed establishment ROP portioned raw frozen fish onsite but have no HACCP variance for this specialized process. The person in charge discontinued ROP process until variance is obtained. Provided variance application and guidance resources.

Inspector's notes

Observed prep cooler with minimum ambient temperature of 45F as measured by inspector min/max thermometer. Upon inspection the person in charge determined the prep cooler had been disconnected from the extension chord. The prep cooler was connected and observed the prep cooler cool to ambient temperature of 41F. Discussed restricting use of temporary extension chords and installing permanent commercial electric connection.

Inspector's notes

Observed no covered receptacle in the female toilet rooms.

Inspector's notes

Observed uncovered basins of ice in bar area. Bartender stated that ice is placed in customers' drinks. Food not in use must be protected with covering. PIC produced coverings for basins at time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw and cooked chicken, shredded lettuce, capers in cream cheese sauce, beef wellington, polenta, and pomo sauce at 45 F in walk-in cooler. The TCS foods were dated and had been in unit the day prior to the inspection. Ambient air temperature at time was 45 F. Kitchen staff stated that cooler door had been propped open during lunch two hours prior. 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. Person in charge (PIC) lowered air temperature of cooler at time. Within 10 mins the air temperature dropped to 43°F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.