Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed covered employee beverage on shelf above sautee make table. Beverage moved to sanitary location by employee.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jul 15, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed leak from the three-vat sink drainage pipes at the bar.
4-204.112
Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable
Comply by : Oct 10, 2016
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 cook line make tables.
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 fuel torch on shelf next to spices at the end of the cook line. Torch moved to safe location by employee.
3-203.12
Shellstock, Maintaining Identification - Shellstock tags did not remain attached to the container in which the shellstock are received until the container is empty and/or shellstock tags or labels were not retained for 90 calendar days from the date the container is emptied.
CRITICAL
Comply by : Jul 15, 2016
RECOMMENDED RESOLUTION: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shellstock tags in an envelope, not marked with the dates of use at facility and thus not stored in chronological order according to such.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Oct 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mold/residue buildup inside soda gun holster drainage tubing at the bar.
Observed mold/residue buildup on three-vat sink drainage pipes, near the floor drain.
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 pans of cooked pasta and blanched potatoes, without date markings, stored in the sautee make table cooler. Date markings provided by employee.
3-303.11
Ice as a coolant for exterior surfaces is used as food; and/or Packaged foods stored in direct contact with water/ice during display
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bottles of water chilling in the consumption ice bins at the bar. Bottles removed by manager.
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
Corrected On Site
RECOMMENDED RESOLUTION: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using an exposure time of at least 7 seconds for a chlorine solution of 50 ppm.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine-sanitizing warewash machine at a sanitizer concentration <50 ppm. Machine serviced at time of inspection and is fully functional at proper sanitizer concentration.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs stored on the oven door handle such that the food-contact portion of the utensils is touching the oven door. Tongs removed for cleaning and proper storage by employee.
5-203.14
Backflow prevention device or air gap not provided on plumbing fixtures as required *
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plastic apparatus taped onto the bottom of the plumbing drain line at the three-vat sink, thus extending the fixture into the floor drain. Apparatus removed by manager.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Comply by : Oct 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed clean glasses at the polishing station directly next to the server line handsink without a splash guard.
5-201.11
Plumbing system not constructed of approved materials *
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cut garden hose installed at the y-splitter valve at the kitchen three-vat sink. Hose removed by manager.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Reheating for hot holding shall be done rapidly and the time the food is between 41°F and 165°F may not exceed 2 hours.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed zucchini soup (68-112°F) and tomato soup (76-108°F) reheating in the steam well. Soups had been placed in the steam well less than an hour prior to inspection so were taken to the stove for proper reheating. **See Temperature Observations.
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 pan of French toast batter with raw shell eggs in the mix, stored above breads and cut fruit in the walk-in cooler. Batter moved to safe location by sous chef.
5-202.11
Plumbing system not designed, constructed & installed according to law *
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed faucet at the three-vat sink does not reach all three basins. New faucet installed by maintenance at time of inspection.