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10: 3040 Observed: The hot water faucet was not delivering any hot water at the handwash sink in the main floor kitchen. There is cold water available. Handwash sink needs to provide water at a temperture of at least 100F through a mixing valve or combination faucet. Follow-up item.
Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Provide water at proper temperature at each handsink. Follow-up item.
11: 290 Observed: Front counter refrigerator has half and half (2 containers) have use-by/sell by date of January 4. Product does not meet Grade A standards because it has gone beyond use-by/sell-by date.
Corrective Actions: Milk product does not meet Grade A standards because it has gone beyond use-by/sell-by date. Person in charge voluntarily discarded half and half. Corrected at inspection.
24: 0850 (A) (C3) Observed: Self-serve Half and Half in carafe is on countertop under 'Time as a Public Health Control (TPHC) where the Time/Temperature Control for Safety (TCS) Food item, initially at proper cold hold temperature (41F or below) can be held for four hours and discarded at the end of that four hour timeframe. There is no documentation (timestamp, label) on the product indicating the four hour time frame.
Corrective Actions: Items being held under TPHC must have documentation, indicating the timeframe that the product is being held for four hours (example: 7 AM - 11 AM). Person in Charge (PIC) applied the appropriate time stamp to the carafe.
25: 930 Observed: Menu board does not have a complete consumer advisory. Item(s) offered undercooked (eggs) must have an reminder (asterisk) beside the specific menu item that is offered undercooked, which corresponds to the disclosure at the bottom of the menu.
Corrective Actions: Items offered undercooked must have a reminder (asterisk) that corresponds to the disclosure statement (asterisk) at the bottom of the menu..
55: 2810 Observed: Several separate areas of flooring in kitchen has worn away leaving the floor surface not smooth and easily cleanable.
Corrective Actions: Floors shall be designed, constructed and installed so they are smooth and easily cleanable. Repair/Replace flooring so that it is smooth and easily cleanable.
Store dry storage items in basement 6" off ground.
| Description | Temperature | State of Food |
| shell eggs | 35 °F | Cold Holding |
| plain cream cheese | 37 °F | Cold Holding |
| brown sugar cream cheese | 39 °F | Cold Holding |
| corned beef | 40 °F | Cold Holding |
| micro greens | 38 °F | Cold Holding |
| pastrami | 38 °F | Cold Holding |
| egg whites, 30F | 37 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | chemical | 200 | quaternary ammonia | 118 °F |