FIREBIRDS WOOD FIRED GRILL

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to dishwasher area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to dishwasher area.

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, grabbed cleaning brush to clean grill, then continue touching clean food containers using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, grabbed cleaning brush to clean grill, then continue touching clean food containers using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Employee washed hands with no soap. Employee in cook line washed hands without soap. After manager educated employee on proper hand wash procedures, employee washed hands using soap.

High Priority - Employee washed hands with no soap. Employee in cook line washed hands without soap. After manager educated employee on proper hand wash procedures, employee washed hands using soap. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Grill station-; clarified butter (70F - Cold Holding); key lime butter (80F - Cold Holding); ; chimi butter (79F - Cold Holding), per employee, food held for three hours, and stated that butters and sauces need to be at room temperature. Advised operator added the sauces and butters to list of time temperature control food- employee added time label and added to form .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Grill station-; clarified butter (70F - Cold Holding); key lime butter (80F - Cold Holding); ; chimi butter (79F - Cold Holding), per employee, food held for three hours, and stated that butters and sauces need to be at room temperature. Advised operator added the sauces and butters to list of time temperature control food- employee added time label and added to form . **Corrected On-Site**

High Priority

Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee frying chicken didn't know the internal temperature of chicken. Manager instructed employee on proper temperature of internal cooked chicken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee frying chicken didn't know the internal temperature of chicken. Manager instructed employee on proper temperature of internal cooked chicken **Corrective Action Taken**

Intermediate

Handwash sink not accessible for employee use at all times. -Dishwasher area -two carts and piles of clean containers in front of sink-employee removed all.

Intermediate - Handwash sink not accessible for employee use at all times. -Dishwasher area -two carts and piles of clean containers in front of sink-employee removed all. **Corrected On-Site**

Intermediate

Equipment in poor repair. Expo station-broken flip top cover.

Basic - Equipment in poor repair. Expo station-broken flip top cover.

Basic

No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided. **Corrected On-Site**

Intermediate

Floor not cleaned when the least amount of food is exposed. Under cooking equipment,old food residues.

Basic - Floor not cleaned when the least amount of food is exposed. Under cooking equipment,old food residues.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line: -chips warmer Potatoes warmer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line: -chips warmer Potatoes warmer

Basic

Water leaking from pipe and/or faucet/handle.Under hand wash sink in bar area.

Basic - Water leaking from pipe and/or faucet/handle.Under hand wash sink in bar area.

Basic