LA BIRRA BAR

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open top - milk (47-48F). Per operator item placed in this unit approximately 1.5 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open top - milk (47-48F). Per operator item placed in this unit approximately 1.5 hours ago. Observed container of milk in upper section of unit. Item not prepped or portioned today. Operator moved item to lower section in to quick chill. **Corrective Action Taken**

High Priority

Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Butter blend (contains milk) (53-116F - Reheating). Per operator item reheating right at 2 hours. Operator immediately moved item to grill to continue reheating.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Butter blend (contains milk) (53-116F - Reheating). Per operator item reheating right at 2 hours. Operator immediately moved item to grill to continue reheating. **Corrective Action Taken**

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put secondary glove over glove, touched raw beef, then removed the secondary glove with hands and touched ready to eat cheese without first washing hands. Reviewed proper procedures and employee washed hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook put secondary glove over glove, touched raw beef, then removed the secondary glove with hands and touched ready to eat cheese without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

High Priority

Raw animal food stored over canned/bottled drinks. Walk in cooler - Raw pork bacon stored on top of beer kegs. Operator stored all items properly.

High Priority - Raw animal food stored over canned/bottled drinks. Walk in cooler - Raw pork bacon stored on top of beer kegs. Operator stored all items properly. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat soft serve mix. Operator stored all items properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat soft serve mix. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees, less than 70 days, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees, less than 70 days, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

Intermediate

No Heimlich maneuver/choking sign posted. Provided to operator

Basic - No Heimlich maneuver/choking sign posted. Provided to operator

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate

Equipment in poor repair. Grill drawer unit - bottom drawer is disrepair.

Basic - Equipment in poor repair. Grill drawer unit - bottom drawer is disrepair.

Basic