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:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the water temperature at the high temp dish machine in the ware wash area below proper high temp sanitation of 160 degrees. Person in charge corrected water temperature at a minimum of 160 degrees.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quat sanitizer in a bucket in food prep area above 400ppm. Employee diluted to 200-400ppm.
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no ceiling light shield far right of dry storage room.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two ceiling lights out in pass way from ware wash to back prep area.
Observed 3 lights out in vent hood above pizza oven.
Observed 1 light out above vent hood in back prep area.
5-205.15
Plumbing system not maintained in good repair
CRITICAL
Comply by : Mar 11, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a leak in the plumbing below the dump sink to the right as you enter the bar.
Observed the seal to the middle basin of the 3 compartment sink unable to hold water.
Observed a leak in the left faucet of the 3 compartment sink(non-critical).
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on the fan ceiling vent above high temp dish machine.
Observed build up in the floor and drain under the soda dispensing machine in the server side station.
Observed build up on the floor perimeter of the entire bar.
Observed ice build up on the floor of freezer doorway causing the door to not shut.
Observed ice build up on the freezer ceiling.
6-501.111
Effective pest control measures not in place
CRITICAL
Comply by : Mar 11, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed gatherings of gnats in the following location:
Server side station
Bar
dry storage room
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1 food handling employee not wearing a hair restraint.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up in the bottom shelf/inside doors of all reach in coolers at the bar.
Observed sticky build up on the dump sink faucet/attachment at the right side bar as you enter.
Observed calcium build up on the faucet of the left side hand washing sink causing the water to not run at full capacity.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sliced tomatoes and crab cake cooling in a make table cooler top. Person in charge had employee removed and place into walk in cooler to rapidly cooler to 41 degrees.
3-501.16
Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 3 pans of beef filet, 1 pan of seabass, 1 pan of cooked potatoes, 1 pan of raw chicken, 1 pan of raw lamb, 1 pan raw pork, 1 pan lobster, 1 pan of marinated fish, 1 pan of shrimp stored in the middle 6 drawer pull out cooler above proper cold holding temperature of 41 degrees or below for less than 4 hours(see temperature log). Person in charge had employees remove all food product and place into a walk in cooler to rapidly cool to 41 degrees or below.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs
Comply by : Jun 06, 2023
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed multiple storage rack legs as you enter the walk in cooler peeling and rusted.
Observed the middle pull out 6 drawer cooler on the cooks line unable to hold an ambient temperature of 41 degrees or below(see temperature log).
***VIOLATION will be assessed in 3-10 business days.***
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 quat sanitizer bucket made up in the back dessert/prep area. Employee made a fresh quat sanitizer bucket at concentration of 200-400ppm.
Observed quat sanitizer at the 4 compartment sink at the bar at 0ppm. Employee made fresh quat sanitizer at 200-400ppm.