CHAR BAR 7 health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Residue/debris in the bottom of RI coolers/freezers.

5-205.15(B) Repair condensate leak in refrigeration units. // (1) Standing water in bottom of RI coolers (2) Ice building up in WI freezer ceiling and around fan housing unit.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// (1)Black residue in interior of ice machine chute. (2) Residue buildup in soda gun beverage nozzle. PIC COS by cleaning the bev. nozzle by end of inspection.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease/food residue on flooring behind, between, and underneath cooking equipment (2) Clean floor drains underneath 3-compartment sink and dish machine.

(A)(2) Maintain TCS food at 41 F or below.// Couscous, broccoli, tuna, and shrimp temping 45-47F degrees. PIC COS by discarding.

(A)(2) Maintain TCS food at 41 F or below.// Buffalo chicken and portioned out chicken from 7/5 temping 48-52F degrees. PIC COS by discarding// Chicken wings, crab cakes, raw shrimp, raw prime rib, black bean and corn mixture, and rice temping 47-51F degrees. PIC COS by placing item on an ice bath.

5-205.15(B) Repair condensate leak in refrigeration units. // Standing water in the bottom of RI coolers.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.// Black residue in ice machine chute and upper interior of ice machine. Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.// Can opener blade soiled with residue

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Brussel sprouts mixture and feta mixture with a prep date of 6/27. PIC COS by discarding.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Residue buildup on exterior of cooking equipment (2) Old/dried residue in interior of RI coolers/freezers.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Old grease/food residue on floors and walls behind cooking equipment and underneath dish machine

(A)(2) Maintain TCS food at 41 F or below.// Slaw, raw hamburger patties, portioned out chicken, and buffalo chicken dip temping 48-50F degrees in make table cooler. Per PIC make table was recently unplugged for maintenance. PIC COS by placing items on ice bath

5-205.15(B) Repair condensate leak in refrigeration units. // Ice buildup in WI freezer around fan housing.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old food/residue on floors throughout and behind/on equipment (2) Residue buildup in floor drains throughout especially underneath dish machine.

Label all toxic items not in original containers with the common name of the product (Pf).// Several chemical bottles not labeled.

Keep dumpster doors and lids closed.// Dumpster sliding door open 5-501.113 Keep outdoor waste receptacles covered.// Grease receptacle open 5-501.114 Provide a drain plug for the dumpster.// Drain plug missing