3717-1-04.5(B)(3) Critical Equipment and utensils contacting TCS food not cleaned every four hours. Observed knives in the meat cutting area hanging on the magnetic knife strip that had raw meat debris on the knives. Food equipment contact surfaces should be cleaned throughout the day at least every four hours or at any time during the operation when contamination may have occurred. Please ensure the meat cutting knives are cleaned immeditately after use and not placed back on the knife storage strip unclean.

3717-1-03.4(F)(1)(b) Critical TCS foods not being cold held at the proper temperature. Observed steak bites in the fry cooler were out of temperature at 50 degrees F. The steak bites were moved to a cooler drawer underneath to help maintain required temperature of 41 degrees F. Please ensure that all TCS foods are monitored for temperature and maintained at 41 degrees F.

3717-1-03.2(T) Food not protected from environmental sources of contamination during preparation. Observed personal drink products stored in the same coolers as food product and salad bowls. Please ensure personal items are kept away from food sources and dishes.

3717-1-04.2(J) Cleaning agents and/or sanitizers not available in the FSO or RFE. Observed no reading of sanitizer solution in the bar warewashing machine. Please ensure the machine is operating properly and dispersing the sanitizing agent.

3717-1-04.4(J) Critical Improper temperature of wash solution in mechanical warewasher. Observed the bar warewashing machine temperature to reach 114 degrees F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitaize may not be less than 120 degrees F. Please adjust or repair the warewashing unit so it reaches 120 degrees F.

3717-1-04.5(A)(3) Non-food contact surfaces of equipment are unclean. Observed food debris in the salad bowl cooler. Please keep this equipment free of accumulated food residue and other debris. Also observed the insides of all ovens had quite an accumulation of food debris. Please ensure that these ovens are maintained clean to the sight and touch.

Comments
Three or more critical violations were observed. A follow-up inspection will be required on or before the date listed above.. Using a Sink and Surface Sanitizer in 3-compartment sink that utilizes lactic acid and sulfonic acid as sanitizing agents. Special test strips are required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. X - P - Chemical: Toxic materials are properly identified and stored.