Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Comply by : Dec 11, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Can of butane stored above silverware in 2nd floor kitchen. Advised correction.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food debris buildup on shelving under cookline cutting board.
Black buildup on gaskets of walk-in cooler.
Black buildup on gasket of reach-in #4.
Advised correction.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Dec 11, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Mildew buildup in soda gun at bar. Dicussed cleaning frequency and methods.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Dec 11, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Quat sanitizer being fed into low temp warewashing machine on 2nd floor. Advised correction. Discussed importance of staff understanding how to stock and check warewashing equipment, etc.
High-heat warewashing machine not operational at time of inspection. Employee stated the booster had burnt out earlier in the morning. Three-compartment sink being used to wash, rinse and sanitize.
3-304.12
In-use utensils not properly stored between uses
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Scoop stored in room temperature water for butter at side station. Advised correction.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Dry food product storage containers without common name of food product label. Advised correction.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Can of tomato juice in reach-in opened by not transferred to a smooth, safe and durable container. Advised correction. Employee transferred food product.
3-305.11
Food is not stored as required by the Food Code
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Lettuce on floor of walk-in.
Filets on floor of walk-in.
Food must be stored 6'' or more off floor per Food Code.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Container of sausage in reach-in with internal temperature of 45F. Employee stated item made the day prior and had not been used for service earlier (day of inspection).
Container of risotto in reach-in with internal temperature of 45F. Employee stated item made the day prior and had not been used for service earlier (day of inspection).
Both items discarded as they were past the 4-hour safety window.
3-307.11
Food not protected from contamination by another source
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Container of food nesting (packaged directly on top of food product) on lettuce in reach-in on cookline. Advised correction so that food is protected from contamination by another source.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Mar 08, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: High-heat warewashing machine not operational at time of inspection. Employee stated the booster had burnt out earlier in the morning. Three-compartment sink being used to wash, rinse and sanitize. See General Comments for more detail.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Comply by : Dec 11, 2014
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Staff observed putting on gloves without washing hands prior to prevent contaminating the outside of the glove which comes in direct contact with foods.
Inspector stopped staff, discussed when to wash.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large container of She Crab soup in walk-in made the day prior and reading an internal food temperature of 50F. Discussed cooling methods so foods cool according to time/temp requirements for food safety.
2-101.11
Assignment - The permit holder or designated person in charge was not present at the food establishment during all hours of operation.
CRITICAL
Comply by : Dec 11, 2014
RECOMMENDED RESOLUTION: Ensure that the permit holder or designated person in charge is present at the food establishment during all hours of operation.
OBSERVATIONS & CORRECTIVE ACTIONS: Due to number of critical violations and staff not being able to address them on-site, Inspector asked who was in charge today and employee stated, "Charles."
Charles not on-site during inspection. Discussed with staff that a Person in Charge must be present at all times.