Bullocks Cocktails

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. Addl Notes: Observed no soap at bar and kitchen bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. P
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed 52°F internal temperature of cooked chicken wings, per probe thermometer, inside kitchen prep cool
• Consumer Advisory Provided for Raw or Undercooked Food: 3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Addl Notes: Observed menu without disclosure/special symbol and remind
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed 51.9°F ambient air temperature, per min/max thermometer of kitchen prep cooler lower c
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of food debris beneath bar equipment, along sides/handles of cookline equipment, and hood vent covers. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical f

As listed in the inspection report.