III / Preventing Contamination by Hand
Observed the handwashing sink behind the bar was not properly provisioned with a hand cleanser at the time of inspection.
Hands are a common vehicle for transferring contaminants to food. To help ensure proper handwashing takes place at appropriate times, all handwashing sinks should be adequately supplied with a hand cleanser such as liquid soap, bar soap, or powdered soap.
VI / Time/Temperature Controlled Safety Food
Observed that cooked pasta, baked potatoes, and queso dip were not date marked as required.
The growth of harmful organisms is slowed but not stopped by refrigeration. Over time, these organisms may increase their risk to public health. Datemarking these foods with an appropriate "use by" date shows when they are no longer safe to use. Ensure that food employees mark all ready-to-eat, time/temperature controlled for safety foods with a "use by" date that does not exceed 6 days past the date of preparation if these foods are to be held under refrigeration more than 24 hours. RTE, TCS foods that are frozen should also be labelled with appropriate "freeze" and "thaw" dates.
VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods because the consumer advisory statement at the bottom of the menu is not complete.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. The consumer advisory statement should include a statement that informs consumers that the foods designated by an asterisk on the menu may be served undercooked.