Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: in a clean, dry location; and where they are not exposed to splash, dust, or other contamination.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean glasses stored on top shelf of right upright kitchen reach-in freezer stored next to bag of raw chicken. Chicken removed by manager.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed carton of raw eggs on the top shelf of the cook line make table next to ready-to-eat foods for service to consumers. Eggs moved to safe location by manager.
7-206.11
Restricted Use Pesticides - Restricted use pesticides did not meet the requirements specified in the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed can of Hot Shot with a label "for use around the home only" stored in the upstairs bar office. Pesticide removed by manager.
6-202.14
Toilet rooms not completely enclosed
Comply by : Jun 23, 2017
RECOMMENDED RESOLUTION: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed self-closing mechanism on the women's toilet room door to be non-functional.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Mar 28, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak from the faucet neck of the kitchen handsink.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer in the kitchen at time of food preparation during inspection. Sanitizer provided by employee.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bartender dispense cut fruit into consumer beverage using bare hands. Bartender was informed of this issue and the affected food was discarded.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed lighter filled with lighter fluid stored on top of the microwave above kitchen prep table. Lighter removed by manager.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Jun 23, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed upstairs bar rail drainage tube drains into the bar handsink basin.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Jun 23, 2017
RECOMMENDED RESOLUTION: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer in the server reach-in cooler.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jun 23, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed torn door gaskets of the server reach-in cooler.
4-904.11
Single-service/use items not properly handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Single-service items for consumer self-service not furnished with the original wrapper or from an approved dispenser
Comply by : Jun 23, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed server dispense unwrapped straws into consumer beverages using bare hands.
Observed bartender dispense unwrapped straws into consumer beverage using bare hands.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no date marking on trays of flan in the walk-in cooler. Dates provided by employees.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands; the container; and exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open canned beverage on top shelf of the cook line make table next to ready-to-eat foods for service to consumer. Beverage discarded by employee.
Observed employee food on top shelf of the server reach-in cooler next to salsas for service to consumer. Food moved to a safe location by employee.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed buildup in the soda gun holster at the main bar. Holster cleaned by bartender.