10: 3045 There is no signage in restrooms instructing employees to wash hands. Provide signage instructing employees to wash hands. Corrective Actions: Provide signage instructing employees to wash hands.
10: 3020 There is soap available at the handwash sink dispenser in the dishroom, but the mechanism to dispense it is broken. Provide handsoap, that is readily available for use at each employee handsink. Corrective Actions: Provide handsoap, that is readily available for use at each employee handsink.
10: 2310 The handsink at the upper bar has a drain it it and is being used as a dumpsink. Use handwash sink only for handwashing. Corrected by removing apparatus within sink. Corrective Actions: Use handwash sink only for handwashing. Corrected by removing apparatus within sink.
16: 1890 3 compartment sink in dishwashing room is not dispensing adequate levels of sanitizer. Maintain the sanitizer dispenser to deliver 200-400 ppm quaternary ammonia in the dishwashing room 3 compartment sink. Follow up item. Corrective Actions: Maintain the sanitizer dispenser to deliver 200-400 ppm quaternary ammonia in the dishwashing room 3 compartment sink. Follow up items.
55: 2820 Food and cleaned, washed dishware, in two separate rooms in the basement are being stored beneath ceilings that are unfinished and that have exposed utility lines/pipes. Provide smooth cleanable ceiling surface that protects the food and dishware beneath from contamination. Corrective Actions: Relocate or cover exposed utility lines and pipes. Provide smooth cleanable ceiling surface that protects the food and dishware beneath from contamination.
Additional Comments
Employee health policy, Serve Safe certificate are available for verification.Label flour, sugar, salt, etc bins that are not easily distinguishable from each other.
Food Temperatures
Description
Temperature
State of Food
rice
149 °F
Hot Holding
unsalted butter
31 °F
Cold Holding
cauliflower
145 °F
Hot Holding
brown butter
137 °F
Hot Holding
coleslaw
42 °F
Cold Holding
crabmeat
41 °F
Cold Holding
crab dip
150 °F
Cooking
ceviche
34 °F
Cold Holding
crab dip
42 °F
Cold Holding
lobster, cooked
41 °F
Cold Holding
lettuce, cut
50 °F
Cooling
clams in wine sauce
147 °F
Cooking
tomato, sliced
41 °F
Cold Holding
chicken drumsticks
41 °F
Cold Holding
guacamole
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
lower bar high temperature dish machine
chemical
100
chlorine
116 °F
3 compartment sink
chemical
0
quaternary ammonia
kitchen dish machine - low temperature
chemical
100
chlorine
137 °F
upper bar low temperature dish machine
chemical
50
chlorine
119 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
