Handwashing Signage - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Corrected On Site
RECOMMENDED RESOLUTION: Provide handwashing signage at all handsinks and handwashing lavatories used by food employees and that are clearly visible to food employees.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand wash signage in men's and women's restrooms on main level. Person in charge corrected at time of inspection.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Feb 07, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed consumer advisory statement to be properly noted at bottom of menu, but the items related to the statement (items that can be order raw or undercooked) were not identified or asterisked.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Feb 07, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the 3-compartment sink floor drain to overflow during sink test.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed prime rib hot holding in alto sham at 115 degrees Fahrenheit. Prime rib re-heated and held to 135.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no metal stemmed thermometers available in the food prep area for checking food temperatures Person in charge corrected at time of inspection.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee open and full drinking container stored on the open make table food prep surface. Employee discarded drink at time of inspection.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two in use tongs stored on the handle of the roll cart in the prep kitchen. Person in charge removed tongs at time of inspection.
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 bucket of quat sanitizer made for the bar to test to zero concentration. Person in charge re-made bucket of sanitizer to 350ppm.
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 containers of cooked and ready to eat foods stored in the grill make table cooler to not have date labels. Person in charge corrected at time of inspection.
Observed containers of cooked and ready to eat foods stored in the walk in cooler to not have date labels. Person in charge corrected at time of inspection.
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: Observed cream cheese sitting out at room temperature in kitchen at 82 degrees Fahrenheit. Person in charge discarded at time of inspection.
Observed cooked and ready to eat foods stored in the top section of grill make table cooler to be held outside of acceptable cold holding temperature range. Review temperature log. Person in charge moved all food items to walk in cooler. Ice bath made for foods held in top section of grill make table cooler.
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 : Feb 07, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine sanitizer concentration for rinse cycle for the main level bar mechanical dish machine to be zero ppm.
Observed chlorine concentration for rinse cycle of mechanical dish machine at downstairs bar to be zero ppm. Chlorine supply container empty. Person in charge replaced container, primed machine. Observed chlorine sanitizer concentration for 3 rinse cycles after replacement 75ppm concentration. (Corrected)