25 Degrees

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO WRITTEN EMPLOYEE HEALTH POLICY, INSTRUCTED TO OBTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT/ DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

EXCESSIVE DIRT AND ENCRUSTED FOOD DEBRIS NOTED ON DELI SLICER, INSTRUCTED TO CLEAN AND SANITIZE PROPERLY, PRIORITY FOUNDATION VIOLATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO DISCLAIMER FOR FOOD ADVISORY FOOT NOTE, INSTRUCTED TO PROVIDE IN MENU.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

WALLS IN BASEMENT DRY FOOD STORAGE AREA SHEDDING WHITE DUST, INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN WALLS.

ALLERGEN TRAINING AS REQUIRED

NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED PREPARED FOODS IN THE WALK IN COOLER AND COOK LINE COOLERS WITHOUT PROPER DATE LABELING. MUST MARK ALL PREPARED FOODS WITH DATE PREPPED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RACK HOLDING POTS AND PANS MOUNTED TO WALL DIRECTLY BELOW EXPOSED WASTEWATER LINE IN BASEMENT. MUST RELOCATE POTS/PANS STORAGE SO THEY ARE NOT DIRECTLY BELOW EXPOSED WASTEWATER LINES. OBSERVED RAW WOOD SHELVING HOLDING LIQUOR AT BAR. INSTRUC...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED OILY RESIDUE ACCUMULATING IN THE LOWER COMPARTMENT OF THE FRYERS. OBSERVED DUST BUILDING UP ON THE FAN IN THE BASEMENT PREP AREA AND THE CEILING VENT IN LIQUOR STORAGE. MUST DETAIL CLEAN ALL AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FOOD AND BEVERAGES STORED ON THE FLOOR IN THE LIQUOR ROOM, WALK IN COOLER AND DRY STORAGE. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED LARGE HOLE (APPROX. 2 FEET WIDE) IN BASEMENT CEILING NEAR SODA RACK, AS WELL AS DAMAGED, COARSE CEILING SURFACE AROUND THE HOLE. INSTRUCTED TO REPAIR THE HOLE AND SURROUNDING AREA SO CEILING IS SMOOTH AND EASILY CLEANABLE. OBSERVED COARSE BR...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED UNSHIELDED GLASS BULBS IN 2 DOOR UPRIGHT FREEZER ON 1ST FLOOR. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF BULBS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED ALL RESTAURANT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATION UNIT/COLD HOLD UNIT FOUND 46.6F. TAG REMIANS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

: OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

: OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED ALL RESTAURANT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED AMBIENT AIR TEMPERATURE OF COOLER/COLD HOLD UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING BEEF AND CHICKEN AT 50.0F. CRITICAL VIOLAITON 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN REFRIGERATION/COLD HOLD UNIT INCLUDING: 2LBS OF PASTRAMI VALUED AT $8 AT 55.2F, 5LBS OF CHICKEN VALUED AT $15 AT 60.4F, 5LS OF TUNA STEAKS VALUED AT $15, 2LBS OF HOT DOG...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED LOW TEMP DISH MACHINE IN BAR AT 0PPM OF CHLORINE. DISH MACHINE WAS NOT IN USE AT TIME OF INSPECTION SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED ALL RESTAURNAT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 20 LIVE SMALL FLIES ON WALLS AT BASEMENT PREP AREA. MUST REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020. CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD DEBRIS ON SHELVES AT 1ST FLOOR PREP AREA. MUST CLEAN ALL SHELVES AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED FOOD DEBRIS/DUST ON WALLS AT BASEMENT PREP AREA. MUST CLEAN WALLS THROUGHOUT AND MAINTAIN.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO PAPER TOWEL AND HAND SOAP IN THE EXPOSED HAND SINK BEHIND THE BAR, IN THE PREP AREA IN THE BASEMENT AND IN THE DISH WASHING AREA 1ST FLOOR. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE A PAPER TOWEL AND HAND SOAP ALL THE TIM...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL FOOD CONTAINERS WITH READY TO EAT FOOD MUST HAVE A LABEL(NAME OF THE PRODUCT) AND DATED INSIDE THE WALK IN COOLER AND REACH IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NO DRAIN BOARD ON THE 3 COMPARTMENT SINK IN THE PREP AREA BASEMENT. MUST INSTALL METAL DRAIN BOARD. NO LID FOR THE ICE BINS BEHIND THE BAR, WITH CONSUMMABLE ICE. MUST PROVIDE LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN GUARD OF THE REACH IN FREEZER IN THE COOK LINE WITH DUST AND GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN IN DETAIL THE FLOOR BEHIND THE WATER HEATER IN THE BASEMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL THE GAP BETWEEN THE CEILING AND WALLS ABOVE THE FOOD STORAGE SHELVINGS IN THE STORAGE ROOM IN THE BASEMENT. SEAL THE GAP AROUND THE PIPE ON THE LEFT SIDE OF THE HOOD/CANOPY IN THE COOK LINE. FILTER ON THE HOOD/CANOPY ABOVE THE GRILL IN THE COOK ...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

VENTILATION IN BOTH WASHROOMS NOT WORKING. MUST REPAIR. MUST INSTALL A DIPPER WELLS FOR THE ICE CREAM STATION.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WASH CLOTH FOR CLEANING/WIPING THE CHOPPING BOARD, PREP TABLES, DINING TABLES,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION,

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NOTED EMPLOYEES WASHING GLASSES USING THE LOW TEMPERATURE SANITIZER MACHINE WITH CHLORINE TEST STRIP READING 00PPM AT THE BAR PREP AREA. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEE START CLEANING THE GREASE CONTAINER. CITATION ISSUED FOR SERIOUS VIOLATION #7-3...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS (PLATES, BOWLS ETC) ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN SODA GUN HOLDERS AT THE BAR AND INSIDE BEAR COOLERS WITH SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN FLOORS UNDERNEATH DISH WASHER AT THE REAR AND FLOORS AT THE BASEMENT DRY STORAGE AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO CLEAN, ORGANIZE AND /OR REMOVE ALL UNNECESSARY ARTICLES AT THE FAR END OF BASEMENT DRY STORAGE AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINAGE AT BAR HAND SINK, INSTRUCTED TO REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOPS STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ICE BUILD-UP ON THE CONDENSER OF WALK-IN COOLER MUST BE ADDRESSED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CABINET UNDER HANDSINK AT WAIT STAFF AREA, FAN GUARDS OF COOLERS, INTERIOR FLOOR OF REACH-IN FREEZER NEE CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FLOORS AROUND DRAIN OF DISHMACHINE & ALL MOP SINK DRAINS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL DUST PANS/BROOMS MUST BE STORED CLEAN & HUNG TO DRY, TO PREVENT PEST HARBORAGE. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50F. MUST MAINTAI...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

GLASSWASHER AT BAR NEEDS TO BE SET UP AND PROPERLY DRAINING INTO A FLOOR DRAIN. CRITICAL VIOLATION 7-38-030.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE DISHROOM.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WORKING VENTILATION IS NEEDED IN THE RESTROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE DRAIN LINES FOR THE WALK-IN COOLERS IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE EXCESS MATERIALS IN THE BASEMENT AND STORE R...