6: Observed dish washer come into kitchen and drank his drink then went to touch clean dishes from the high temp dishmachine without washing hands
Ca: had dishwasher employee wash hands and explained when to wash hands
7: Observed bar tender grab garnish with bare hands and put into customer drink
Ca: bar tender and person in charge informed to not handle garnishes with bare hands
8: Missing soap at hand washing sinks at the cook line
Ca: restocked
8: Missing paper towels at hand washing sink at the main bar
Ca: restocked
13: Raw seafood stored above bread in walk in cooler
Ca: moved raw seafood to proper storage
21: Incorrect date on chorizo dated 08/29/23 stated to be prepped on 09/06/23.
Ca: operators labeled to correct date
22: No time cards on the bravas, cheesecake, potato tortilla, and whipped cheese at the cook line
Ca: time carded all foods that were on their time as a public health control policy
23: Missing asterisk on pei mussels that are served raw and on steak paillard that is cooked to order
Ca: person in charge updated menu and added asterisk to items
34: Missing thermometer in pastry prep cooler at the cook line
34: Missing thermometer in prep cooler #2 at the cook line
36: Several gnats in glass dish room area
36: Several gnats and flies in main bar area
36: Several flies present in the kitchen
45: Standing water in cold tapas cooler at the cook line
47: Inside of ice machine is dirty
47: Gun nozzles in main bar area are dirty
50: Water leak on the drain pipe at the 3 comp sink
50: Leak on ceiling at the walk in cooler
53: Floor is dirty at the glass dish area
57: No smoking signs not posted at all entrances into the building
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
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
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
OUT
22 Time as a public health control: procedures and records
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
