BRIDGE HOUSE TAVERN ON THE RIVER.

NOTED ASSORTED SHELLFISH (OYSTERS AND OYSTERS)IN CONTAINERS INSIDE BASEMENT WALK IN COOLER WITH NO TAGS. ALSO NOTED ANOTHER CONTAINER OF SHELL FISH COMMINGLED(TO TAGS INSIDE CONTAINER). INSTRUCTED TO ALWAYS HAVE SHELL FISH TAGS ATTACHED TO PRODUCT UNTIL THE LAST BATCH IS CONSUMED AND THEN STORED IN THE FILE FOR ADDITIONAL 90 DAYS. ALSO INSTRUCTED NOT TO MIX SHELL FISH IN ONE CONTAINER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $47.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)

NOTED ASSORTED FOOD ITEMS INSIDE WALK IN FREEZER ON THE FLOOR. INSTRUCTED TO ELEVATE ALL FOOD ITEMS 6" OFF THE FLOOR.

NOTED MISSING PANELS ON CEILING AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK OF THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INCLUDING BULK CONTAINERS ON SHELVES AT THE BASEMENT DRY STORAGE/PREP AREA WITH NAMES OF PRODUCT, USE BY AND/OR PREPARED BY DATE.

NOTED A SLIGHT AND BROWNISH DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR FOOD PREP AREA AND THE BASEMENT PREP/DRY STORAGE BY THE UTILITY SINK.

NOTED LEAKAGE AT FAUCET OF HAND WASH SINK BY THE DISH WASHER AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

NOTED TEMPERATURES OF 3 SERVICE COOLERS, UPRIGHT REFRIGERATION UNIT AT THE FIRST FLOOR PREP AREA AND WALK IN COOLER AT THE BASEMENT FOOD PREP TO BE IMPROPER (55.5F,54.6F48.3F,50.7F AND 58.3F). INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURES OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS, REFRIGERATION UNIT AND WALK IN COOLER TO BE IMPROPER:-HAMBURGERS 55.7F,CHICKEN 49.4F,TURKEY 52.4F, BEEF 52.6F,MIXED VEGETABLES 45.9F, PASTA 47.4F,PASTRAMI 49.2F,HEAVY CREAM 45.1F,PESTO SAUCE 47.6F,MAYONNAISE 47.3F,CHEESE 45.6F,ROAST BEEF 49.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 330 LB OF PRODUCTS WORTH $1,670.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

NOTED EMPLOYEE WASHING DISHES AT THE LOW TEMPERATURES DISH WASHER WITH SANITIZER (CHLORINE)FINAL RINSE TO BE 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INCLUDING BULK CONTAINERS ON SHELVES AT THE BASEMENT DRY STORAGE/PREP AREA WITH NAMES OF PRODUCT, USE BY AND/OR PREPARED BY DATE.

NOTED A SLIGHT AND BROWNISH DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR FOOD PREP AREA AND THE BASEMENT PREP/DRY STORAGE BY THE UTILITY SINK.

NOTED LEAKAGE AT FAUCET OF HAND WASH SINK BY THE DISH WASHER AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

SPRAY BOTTLES AND SPICE ( SALT, SUGAR ) CONTAINERS NOT LABELED, INSTRUCTED TO LABLE AND MAINTAIN.

MISSING SEVERAL LIGHT SHIELDS IN 1ST FLOOR KITCHEN CEILING, INSTRUCTED TO PROVIDE.

DAMAGED RUBBER GASKETS AT PREP COOLER, INSTRUCTED TO REPLACE.

HAND SINK AT LOWER LEVEL PREP AREA NOT CLEAN, FOOD DEBRIS NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.

Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. OBSERVED NO SHELLFISH TAGS STORED WITH THE MUSSELS IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THAT THE SHELLFISH TAGS MUST BE STORED WITH THE PRODUCT AND KEPT FOR 90 DAYS AFTER THE PRODUCT IS USED. MANAGEMENT DISCARDED 10# OF MUSSELS WORTH $17. CRITICAL VIOLATION 7-38-005A.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE CORNER OF THE FRP BOARD NEAR THE STACKABLE OVENS.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED COOKED CHICKEN AT 121F, AND PULLED PORK AT 119F INSIDE OF THE HOT HOLDING UNIT. ALSO OBSERVED FRESH MOZZARELLA CHEESE AT 60F AND BLUE CHEESE AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $34. CRITICAL VIOLATION 7-38-005A.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION. MUST TURN OFF THE MACHINE, REMOVE ICE AND HAVE THE INTERIOR CONTACT SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN BOTH PREP AREAS, BEHIND THE BAR AND IN THE DINING AREA. APPROXIMATELY 25 LIVE FLIES WERE OBSERVED ON THE WALLS, CEILING TILES AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE PREPARED FOODS IN THE COOLERS.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING AREAS: VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT, THE WIRE STORAGE RACK NEXT TO THE STOVE, TOP OF THE STOVE, INTERIOR AND EXTERIOR OF THE BROILER, PREP TABLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT TO PREVENT SMALL FLY ACTIVITY. REGROUT THE FLOOR TILES NEAR THE DISHMACHINE IN THE PREP AREA.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AND CEILING TILES IN BOTH PREP AREAS. REPLACE THE MISSING CEILING TILE ABOVE THE BASEMENT DRY STORAGE SHELVES. REPAIR THE CORNER OF THE FRP BOARD NEAR THE STACKABLE OVENS.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING OR CRACKED LIGHT SHIELDS IN THE PREP AREAS.

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST ADJUST ONE OF THE RESTROOM DOORS SO THAT IT IS SELF-CLOSING.

REPAIR THE DRAIN LINE AT THE EXPOSED HANDSINK IN THE PREP AREA NEAR THE COOKING EQUIPMENT. PROVIDE HOT AND COLD RUNNING WATER TO THE 1 COMPARTMENT PREP SINK.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS INSIDE OF ALL COOLERS.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. REPLACE THE PLASTIC ICE SCOOP IN THE BASEMENT WITH SCALE BUILDUP AND CRACKS.