- Critical. Working containers of food removed from original container not identified by common name. flour bin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream at 57 degrees, salmon at 52 degrees at prep cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 52 degrees at salad prep cooler. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.prime rib at 91 degrees . Corrected On Site. turned up heat.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep cooler and salad cooler at cookline . Corrected On Site. All potentially hazardous food moved to working cooler. Coolers may not be used to cold hold potentially hazardous food until such time as they have been repaired and are able to maintain foods at 41 degrees or below at all times.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over pickles at walkin cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. gloves used.
- Critical. Observed an open beverage container on top of dishwashing machine .
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed ice build-up on nonfood-contact surface. around walkin freezer door
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at walkin cooler.
- Observed gaskets with slimy/mold-like build-up. dessert storage cooler at cookline
- Critical. Handwash sink not accessible for employee use at all times. main bar. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. at main bar.
- Critical. No handwashing sign provided at a handsink used by food employees. ladies restroom .
- Observed floor and wall junctures not coved. mgr's restroom cove in disrepair .
- Floors not maintained smooth and durable. cracked tile near fryers, water pooling inside crack.
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08/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. wasabi powder, brown sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 72 degrees , butter 77 degrees , dressings 78, butter 89 degrees under no temperature control in cookline area. Corrected On Site.
- Critical. Observed food stored on floor. pastry
- Critical. Observed uncovered food in holding unit/dry storage area. fish at walkin cooler
- Critical. Observed employees using same utensil to handle raw and cooked product. same tongues used for raw chicken and cooked chicken and veggies.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. from touching raw chicken at grill to touching veggies at cooked veggies at grill. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour container
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. knife stored in gap between equipment at cookline
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongues stored on dirty grill surface .
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop stored on dirty container .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. tongues in bucket by grill, scoop in dipperwell that is not turned on.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing after wiping hands on soiled wiping cloth. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher not washing hands from handling dirty to clean dishes.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook failed to wash hands before switching gloves. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. dishwashing area. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed utensils in poor condition. storage container lid broken.
- Observed nonfood-contact equipment in poor repair, vcm machine rusted
- Critical. Equipment food-contact surfaces and utensils not sanitized. at dishwashing machine
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishwashing area .
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. bar dishwasher.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. grill
- Observed build-up of mold-like substance on surface of nonfood-contact surface. ice scoop container .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. handwash sink at bar.
- Observed ice residue build-up on nonfood-contact surface. in walkin cooler
- Observed soda gun holster with accumulated slime/debris. bar
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils not protected in dining area by stairwells
- Critical. Vacuum breaker mising at hose bibb. at mop sink
- Critical. Handwash sink not accessible for employee use at all times. at side bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.main bar
- Floors not maintained smooth and durable. cracked tile in kitchen
- Floors not maintained smooth and durable. at walkin cooler
- Observed food debris accumulated on kitchen floor.
- Observed moldy ceiling tiles and/or air conditioning vent covers. dishwashing area
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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