The Neighborhood Sports Bar

Adequate handwashing sinks, properly supplied and accessible

6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. No soap at bar handsink. Sink being used as dump sink.

Preventing Contamination by Hands

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Front walk in refrigerator holding food at coldest temp of 48 (butter, sour cream, block cheese).

Time Temperature Control for Safety Food (TCS Food)

Contamination prevented during food preparation, storage, and display

3-303.11 After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. Beer bottle in bar well ice.

Prevention of Food Contamination

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. front walk in cooler (WIC) Walk in cooler (front) has broken door seals.

Utensils, Equipment and Vending