Gold Dust Saloon

2-103.11 — (A)-(O), and (Q) The person-in-charge did not perform their duties as required by the code, leading to violations in additional areas.

None — 2: 2-102.12(A) The person-in-charge was not a Certified Food Protection Manager.

None — 9: 3-301.11(B) Employees were observed handling ready-to-eat foods with bare hands. Observed employee handling ready to eat chives without gloves. Spoke with person in charge about not making bare hand contact with ready to eat food.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. Observed raw sausage stored above ready to eat ham in the walk in cold holding unit. Person in charge placed sausage under the ham during inspection.

3-501.18 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety was not discarded within 7 days of preparation or opening of product.

7-204.11 — Unapproved chemical sanitizers were used on food-contact surfaces.

None — 33: 3-501.15(A) Unapproved cooling methods were used. Observed 1) 3 5-gal buckets of green chili holding between 130-130 degrees F for less than 2 hours. Person in charge broke down chili into 6-qt buckets and placed into the freezer. Observed 2) 3-gal bucket of chicken pozole holding at 120 degrees F for less than 2 hours. Person in charge reheated for hot holding.