NORTH CLUB WEST & BAR #314-316

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, turn faucet off with bare hands, then dry hands. CDI EHS redirected employee to rewash and use paper towel as barrier when turning faucet off.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee using food thermometer without first sanitizing. Employee stated they sanitize and store, but do not re sanitize before use. Thermometer is placed out and passed through multiple hands throughout shift.CDI employee was educated on need to sanitize after use and and before next use.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use red white and blue cups with no protective sleeve in area close to brisket. Need dispenser or plastic sleeve to protect cups from handling. Also found single use cups and artificial sweeteners stored under hand sink in same area. No utensils or food service items may be stored under drain lines. CDI by removing these items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed several buckets of quat sanitizer testing over 400ppm. CDI, buckets diluted during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on ground in walk in cooler in containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed hand sink in bar area being used as a dump sink. CDI- PIC educated all staff to only use hand sink for hand washing. PIC cleaned sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed several utensil stored in metal containers said to be cleaned by PIC with food debris left on them. CDI- PIC moved items to 3 comp sink.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed first aid kit stored above clean food contact surfaces. CDI- PIC moved kit to a proper area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf with packaged single service trays in back kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member performing food prep during inspection not wearing hair restraint.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed numerous stacks stored beyond protection at front customer service line exposed to contamination.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Observed bartender handle cut limes without gloves or tongs. CDI--spoke to bartender. Gloves were delivered to bar.