1: PIC demonstrates lack of managerial control over establishment due to excessive number of priority and minor violations.
CA: all violations revied and discussed during consultation, and PIC notified of follow-up inspection.
8: Rooftop bar hand sink no installed properly - dismounted from the wall and hanging askew.
CA: maintenance ticket opened.
8: Dishes stored in expo hand sink.
CA: dishes removed, and proper hand sink use discussed.
8: Paper towels not available at dish pit hand sink.
CA: PIC notified to have all hand sinks adequately supplied prior to follow-up.
11: Banana pudding in expo Preptable-cooler with visible mold.
CA: embargo.
11: Significantly damaged cans on rack in lower level dry storage.
CA: seperated, and PIC notified to go through all cans to verify no further damaged cans in circulation.
13: Raw chicken stored above raw ground meat patties in grill Drawer cooler.
CA: unit properly arranged.
14: Pan fell onto floor and employee opserved picking up pan and handling reading to eat food at cook line.
CA: proper sanitization discussed.
14: Low-temperature dish washer reading 0ppm chlorine.
CA: maintenance ticket opened, and basin at 3-compartment sink set up for sanitizing.
19: Baked beans in line hotbox reaing 119°F.
CA: reheated.
20: Cut leafy greens in expo ice bin reading 55°F.
CA: embargo.
21: 2 cartons of half and half in grill Preptable-cooler not date marked. CA: date marked.
26: 7 cases of sanitizer wipes stored above cases of single service items on rack in lower level dry storage closet.
CA: rack properly arranged.
26: Assorted chemical spray containers - bottle and cans - stored in proximity and above single service items.
CA: properly stored.
26: Mislabeled chemical spray bottle improperly stored hanging from bar in front of alcohol bottle.
CA: bottle emptied.
26: Chemical spray bottle labeled glass cleaner stored hanging from soda syrup rack on 2nd floor storage.
33: Bag of raw chicken thawing on sanitizer side of 3-compartment sink.
37: Ice scoop stored on dirty ice machine surface at ice machines.
37: Unopened employee drink store on top shelf of expo-line Preptable-cooler.
37: Open employee drink in bottle with screw top cap stored on lin three-door Low-boy cooler.
39: Wet cloth stored on prep table by dish pit next to clean plates.
39: Sanitizer bucket stored on floor throughout.
41: In use knife stored in crevice between prep table and pizza Preptable-cooler.
41: In use utensils stored in standing water at expo station.
47: Grill three-door Low-boy cooler gaskets noticeably dirty and damaged.
52: Excessive refuse stored around outsite waste collection area.
53: Ceiling tiles missing at kitchen entrance and above ice machines.
53: Vents excessively dirty throughout.
54: Noxious odor in lower level mop room.
55: Inspection posted out of date.
57: No signage at main entrance or back employee entrance.
Additional Comments
No visible thermometer in prep two-door Low-boy cooler.
Far left men's restroom hand sink lacks cold water pressure.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
