10: 6-301.12 Observed missing/empty paper towel holder at bar hand sink and no soap at the bar hand sink. Provide dispensed hand towels and hand soap at handwashing sinks at all times so workers can properly wash their hands. Corrected by providing soap and paper towels at the bar sink so employees can wash their hands properly.
16: 4-501.114(A)-(E),(F)(1)-(2) No sanitizer available for the dish machine. Bucket that was present was empty. Dish machine must provide a sanitizer concentration of 50-200 ppm chlorine at the dish surface to sanitize dishes, equipment and utensils. Repair machine as needed. Use sanitizer test kits to verify sanitizer is at correct concentration.,Until the dish machine can be repaired, manually wash and sanitize dishes, equipment and utensils in the 3-compartment warewashing sink. Set up 3-compartment sink to manually wash, rinse and sanitize dishes, equipment and utensils. Wash in a detergent solution in the first compartment, rinse detergent off in middle compartment and then sanitize in third compartment. Corrected by setting up the three compartment sinks during inspection.
19: 3-403.11 Measured lemon butter sauce and alto marinara sauce inside the hot holding unit at 119F and 123F. Food was not reheated to 165F before placing inside the hot holding unit. Food was placed in the hot holding unit 1.5 hours ago. Quickly reheat foods to greater than 165 F prior to hot holding. After reheating, hot hold above 135 F to prevent the growth of microorganisms. Corrected by reheating the food on the stove to 165F.
37: 3-602.12(C) Consumers were not notified of presence of major food allergens in unpackaged foods as required by the code.
51: 5-202.14 Observed a sprayer hose that is in continuous use attached to the mop sink faucet. The mop sink has an existing vacuum breaker that is not designed to be under pressure. Provide a continuous pressure backflow prevention device to protect the establishment water supply. Sprayers and other valves located down stream of a vacuum breaker put backpressure on the vacuum breaker. Because it may fail to function properly, the vacuum breaker is not designed for continuous pressure applications. Provide a proper vacuum breaker that can handle being continuously under pressure due to using the sprayer hose on a continuous basis.
Observations
IN
1 Person in charge present, demonstrates knowledge and performs duties
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
IN
3 Management, food employee and conditional employee; knowledge, responsibilities and reporting
Compliant
Observations
IN
4 Proper use of restriction and exclusion
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
IN
6 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
8 Hands clean and properly washed
Compliant
Observations
IN
9 No bare hand contact w/ ready-to-eat food or a pre-approved alternative procedure allowed
Compliant
Observations
OUT
10 Adequate handwashing sinks properly supplied and accessible
COSRepeat
Observations
IN
11 Food obtained from approved source
Compliant
Observations
N/O
12 Food received at proper temperature
Compliant
Observations
IN
13 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
14 Required records available: molluscan shellfish identification, parasite destruction
Compliant
Observations
IN
15 Food separated and protected
Compliant
Observations
OUT
16 Food contact surfaces; cleaned and sanitized
COS
Observations
IN
17 Proper Disposition of returned, previously served, reconditioned and unsafe food
Compliant
Observations
IN
18 Proper cooking time and temperature
Compliant
Observations
OUT
19 Proper reheating procedures for hot holding
COS
Observations
IN
20 Proper cooling time and temperature
Compliant
Observations
IN
21 Proper hot holding temperatures
Compliant
Observations
IN
22 Proper cold holding temperatures
Compliant
Observations
IN
23 Proper date marking and disposition
Compliant
Observations
N/A
24 Time as a Public Health Control; procedures and records
Compliant
Observations
IN
25 Consumer advisory provided for raw/undercooked food
Compliant
Observations
N/A
26 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
N/A
27 Food Additives: approved and properly used
Compliant
Observations
IN
28 Toxic substances properly identified, stored, and used
Compliant
Observations
N/A
29 Compliance with variance/ specialized process/ HACCP
Compliant
Observations
IN
30 Pasteurized eggs used when required
Compliant
Observations
IN
31 Water and ice from approved sources
Compliant
Observations
N/A
32 Variance obtained for specialized processing methods
Compliant
Observations
IN
33 Proper cooling methods used; adequate equipment for temperature control
Compliant
Observations
IN
34 Plant food properly cooked for hot holding
Compliant
Observations
IN
35 Approved thawing methods
Compliant
Observations
IN
36 Thermometer provided and accurate
Compliant
Observations
OUT
37 Food properly labeled; original container
Observations
IN
38 Insects, rodents and animals not present
Compliant
Observations
IN
39 Contamination prevented during food preparation, storage, and display
Compliant
Observations
IN
40 Personal cleanliness
Compliant
Observations
IN
41 Wiping cloths; properly used and stored
Compliant
Observations
IN
42 Washing fruits and vegetables
Compliant
Observations
IN
43 In-use utensils; properly stored
Compliant
Observations
IN
44 Utensils, equipment and linens: properly stored, dried, and handled
Compliant
Observations
IN
45 Single Use/ single-service articles: properly stored and used
Compliant
Observations
IN
46 Gloves used properly
Compliant
Observations
IN
47 Food and non-food contact surfaces cleanable, properly designed, constructed, and used
Compliant
Observations
IN
48 Warewashing facilities: installed, maintained , and used; test strips
Compliant
Observations
IN
49 Non-food contact surfaces clean
Compliant
Observations
IN
50 Hot and cold water available; adequate pressure