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2: 55 There is no employee in this facility with a Certified Food Protection Manager certificate.At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager.
Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager.
10: 2230 Employee handsink in bread slicing area is blocked by coffee service equipment. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
10: 3030 Employee handsinks in kitcen are missing paper towels to dry hands with. Provide disposable paper towels to dry hands at the employee handwashing sinks. Person in Charge replenished missing towels at both handsinks. Correcyed.
Corrective Actions: Provide disposable paper towels to dry hands at the employee handwashing sinks.
14: 440 Shellstock does not have tag atached or within the container of shellstock.Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Tag was retrieved and stored within container of mussels. Corrected at inspection.
Corrective Actions: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
16: 1890 Bar dishmachine in main bar and upstairs bar do not have chlorine. Acquire sanitizer to achieve 50-100 ppm chlorine in both dishmac9ne.Until bar dishmachines can sanitizer, glassware needs to be washed, rinsed and sanitized in high temperature dish machine in kitchen to achieve sanitization.
Corrective Actions: Acquire sanitizer to achieve 50-100 ppm chlorine in both dishmac9ne.Until bar dishmachines can sanitizer, glassware needs to be washed, rinsed and sanitized in high temperature dish machine in kitchen to achieve sanitization.
23: 830 Date marking not observed on roasted potatoes, beef soup, mashed potatoes. Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
Corrective Actions: Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
28: 3340 Toxics being stored above 3 compartment sink where foods are prepped. Store toxics away from or below food items.
Corrective Actions: Store toxics away from or below food items.
Follow up required.
| Description | Temperature | State of Food |
| cod | 39 °F | Cold Holding |
| chicken (in soup) | 180 °F | Cooking |
| burrato (cheese) | 41 °F | Cold Holding |
| potatoes, cooked | 41 °F | Cold Holding |
| mashed potatoes | 41 °F | Cold Holding |
| spinach | 40 °F | Cold Holding |
| duck | 168 °F | Cooking |
| beans | 193 °F | Cooking |
| salami | 36 °F | Cold Holding |
| arugula | 41 °F | Cold Holding |
| prosciutto | 42 °F | Cold Holding |
| cheesecake (in cups) | 37 °F | Cold Holding |
| red beets, sliced | 41 °F | Cold Holding |
| milk, gallon | 41 °F | Cold Holding |
| pate | 41 °F | Cold Holding |
| mushroom melange | 41 °F | Cold Holding |
| Caesar dressig | 39 °F | Cold Holding |
| tomato, cut | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar low temperature dish machine (main level) | chemical | 0 | chlorine | 134 °F | ||
| kitchen high temperature dish machine | heat | 172 °F | ||||
| bar low temperature dish machine (2nd floor) | chemical | 0 | chlorine |