Observations & Corrective Actions

6: 2-401.11 An employee beverage in a open glass cup was found improperly stored on the shelf above the right make-table cooler. -Beverage was relocated upon request. Locate employee drink cups at handwashing sinks or others areas that are not above food, food preparation areas, clean utensil and equipment and warewashing areas.

9: 3-301.11(B) A server was observed slicing a baguette with their bare hands. Staff member held the baguette in place with a bare hand while they sliced it. -Product was discarded upon request. Staff member washed their hands and put on gloves. Bare hand contact with ready-to-eat foods is not allowed. Use tongs, other utensils, deli papers, or gloves to assemble or serve ready-to-eat foods.

16: 4-601.11 (A) The interior baffle of the ice machine was found with a significant amount of black substance on it. - Clean and maintain ice machine interior.

22: 3-501.16 (A)(2) In the top portion of the make-table cooler to the right of the stovetop, a 1/6 pan of ricotta cheese was found improperly cold holding at 47F. In the top portion of the make-table cooler directly across from the stovetop, a 1/3 pan of cooked pappardelle pasta was found improperly cold holding at 47F. Staff stated both containers had been in their respective coolers an hour prior to the inspection. -Items were moved to the bottom portion of their respective make-table coolers to cool back to 41F. Specialist suggested to not overfill containers above their respective fill lines. Specialist also suggested to keep the lids of make-table coolers closed during off-peak hours to keep food items at or below 41F. In the top portion of the salad cooler, a 1/3 pan of romaine lettuce was found cooling at 46F. In the cooler's bottom portion, a deep plastic container of salmon dip covered with plastic wrap was found cooling at 48F. Staff stated both products had been prepared roughly 45 minutes to an hour prior to the inspection. -Both products were moved to the 3-door standing cooler to cool back down to 41F. Foods that rise above 41 F during preparation must be actively cooled to less than 41 F in shallow pans or on sheet pans. Do not place products in deep, covered containers if they have risen above 41 F during preparation. Do not use make-table coolers to cool products to 41F.

23: 3-501.17 While their date marking has improved, staff are not placing a date mark for when food items are thawed after being frozen. A date frozen date marking is present for items such as cooked meatballs, cooked lasagna, and cooked pork. -Thawed date markings were added to these above items. When freezing food items, ensure to record both the freezing date and the thawing date. This way, a 7-day date marking system can be tracked. Proper date marking is day of preparation (Day 1) + 6 additional days = 7 day total hold time when at refrigeration temperature.

25: 3-603.11 Staff stated they cook their roasted salmon to a customer's specified doneness. While other required menu items are properly identified with a consumer advisory, a consumer advisory asterisk was not present next to the roasted salmon on the menu. -Add the consumer advisory asterisk next to the roast salmon since the establishment is cooking the salmon to a customer's specific doneness.

28: 7-207.11(B) A bottle of Tylenol and a packet of unlabeled pills were found improperly stored on top of the medicine cabinet, rather than in it, over clean dishes that just went through the dishwashing machine. -Medicines were moved to be inside and closed into the medicine cabinet. Store medications below and away from food, food preparation areas, clean dishes, equipment and utensils, warewashing areas, and single use items to prevent possible contamination.

33: 3-501.15(A) In the standing 3-door cooler, a deep plastic container of cooked potato fingerlings were found cooling at 68F. The container was also covered with plastic wrap. Staff stated the potatoes had been cooked roughly an hour and a half prior to the inspection. -Potatoes were uncovered and moved to a shallow metal hotel pan and placed back into the 3-door cooler to complete cooling. Cool foods in a refrigerator, in uncovered, shallow metal pans that are no more than two- to three-inches deep. Once products are less than 41 F the food can be transferred to bulk containers and stored covered. Use a food thermometer to verify foods are less than 41 F prior to covering for storage.

35: 3-501.13 A package of flank steak was found improperly thawing beneath cold running water. While the water was found running at or below 70F, the product was found at 66F. Staff stated the product had been thawing for roughly 2 hours. -The flank steak was moved to the standing 3-door cooler to cool back down to 41F. Raw animal products must not exceed 41F when thawing. Ensure to monitor thawing products that are using running cold water as a thawing method rather than under mechanical refrigeration.

41: 3-304.14 The bar sanitizer bucket was found improperly stored on the floor. -The sanitizer bucket was moved off the floor onto a crate. Containers of chemical sanitizing solutions must be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles.

43: 3-304.12 In the dry storage flour container, a plastic cup was found being used as a scoop. -Discontinue using bowls or cups to scoop and dispense foods. Provide and use food scoops equipped with handles to dispense foods. Store scoops with handles extended out of product.