Riva

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- OBSERVED HANDWASH SINK BEING USED TO BRING WATER TO THE DISHWASH MACHINE ON THE 2ND FL USING A HOSE ATTACHMENT. OBSERVED HANDWASH SINK IN THE 1ST AND EAST END 2ND FL BARS BEING USED AS A DUMP SINK; WITH A STRAINER COVERING THE BASIN AND DEBRIS IN...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN ALL THREE BARS. -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST INSTALL A HANDWASH SINK IN THE 1ST FL BY THE 3 COMP SINK AND IN THE 2ND FL FRONT PREP AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

- MISSING THE CONSUMER ADVISORY DISCLOSURE ON SOME OF THE ITEMS IN THE DINNER MENU AND MISSING BOTH THE CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE LUNCH MENU. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

- OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

- OBSERVED THE CUTTING BOARD IN THE REAR PREP AREA STAINED AND WITH DEEP BLACK GROOVES. MUST REPLACE OR RESURFACE. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- MUST INSTALL A PREP/DUMP SINK IN THE FISH PREP ROOM AND IN THE 2ND FL WEST END BAR. -

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED GAPS IN THE WALLS NEAR THE PIPES IN THE 2ND FL FRONT PREP AREA. OBSERVED CRACKED TILES ON THE FLOOR AND WALL BY THE SOUP KETTLES. OBSERVED PEELED PAINT, EXPOSED CEMENT, AND CRACKS IN THE FLOOR BY THE HOT WATER TANKS IN THE 2ND FL REAR ...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED MISSING/BROKEN LIGHT SHIELDS IN THE FOLLOWING LOCATIONS: THE 1ST FLOOR KITCHEN, THE 2ND FL 3 COMP ROOM, THE 2ND FLOOR REAR PREP, THE 2ND FL FISH PREP, THE 2ND FLOOR FOOD STORAGE AREAS, BAR AREAS. MUST PROVIDE AND MAINTAIN. -

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

- MUST PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES AND MAINTAIN VALID FOOD HANDLER CERTIFICATES ON SITE. -

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

2ND FLOOR PREP AREA WALK IN COOLERS SHELF RACKS RUSTED ALSO OBSERVED 2NS FLOOR PREP AREA REACH IN COOLER (A) DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO PAINT/REPLACE RUSTED SHELF RACKS INSIDE WALK IN COOLERS AND REPAIR/REPLACE DAMAGED PREP ARE...

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

WALK IN FREEZER LIGHT BULB BURNED OUT. INSTRUCTED MANAGER TO PROVIDE WITH WORKING LIGHT BULB.

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

MENS EMPLOYEES WASHROOM HANDWASH BOWL COLD AND HOT WATER PUSH BUTTONS NOT CALIBRATED TO 15 SECONDS RUNNING WATER TIME. INSTRUCTED MANAGER MUST RECALIBRATE RUNNING HOT AND COLD WATER HANDWASH BOWL PUSH BUTTONS IN SAID WASHROOM FOR 15 SECONDS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME REACH IN COOLERS MISSING THERMOMETERS AT BOTH 1ST AND 2ND FLOOR PREP AREAS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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

BULK FOOD CONTAINERS NOT LABELED ( SUGAR TUB ) INSTRUCTED TO LABEL AND MAINTAIN.

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

FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED TO USE ONLY SOUND UTENSILS.

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

MEAT SLICER NOT CLEAN BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

MISSING GROUT AT KITCHEN FLOOR TILES BY FARE EAST SECTION.

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

MISSING A LIGHT SHIELD AT 1ST FLOOR KITCHEN CEILING LIGHT FIXTURE.

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

BROOM AND DUST PAN STORED TOO CLOSE TO CLEAN POTS SHELF, INSTRUCTED TO KEEP AWAY.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINTAION AT 1ST AND 2ND FLOOR BAR ICE BINS AND THE LARGE ICE MACHINE IN THE REAR ON 2ND FLOOR: 1ST FLOOR ICE BIN IS UNCOVERED IN A WALKWAY ACCESSIBLE TO GENERAL CUSTOMERS; INSTRUCTED TO REMOVE ICE FROM THE 1ST FLOOR...

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

DIPPER WELL WAS NOT RUNNING AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE RUNNING WATER IN THE DIPPER WELL AT ALL TIMES.

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

INSTRUCTED TO TAKE APART THE MEAT SLICER IN THE REAR PREP TO DETAIL CLEAN AND SANITIZE TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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

DETAIL CLEAN THE FOOD STORAGE RACKS IN THE WALK-IN COOLER AND THE LOWER COMPARTMENT OF THE FRYERS TO REMOVE GREASE AND FOOD DEBRIS BUILDUP.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.

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

CLEAN FLOOR UNDER SHELVING IN LIQUOR STORAGE AREA OF DEBRIS.

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

OBSERVED EMPLOYEE SANITIZING DISHES IN A QUATERNARY AMMONIUM CONCENTRATION OF 0PPM AT 3 COMPARTMENT SINK IN UPSTAIRS PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN A PROPER CONCENTRATION OF SANITIZER WHILE SANITIZING DISHES. CRITICAL VIOLATION 7-38-03...

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

OBSERVED ICE BUILD UP ON CONDENSATE LINE OF 1ST FLOOR WALK IN FREEZER. INSTRUCTED TO REMOVE AND MAINTAIN ICE BUILD UP.

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

OBSERVED CAN OPENER IN PREP AREA WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN CAN OPENER.

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

OBSERVED GASKET OF ICE MACHINES IN BACK DRY STORAGE AND 1ST FLOOR WITH DUST. INSTRUCTED TO CLEAN AND MAINTAIN ICE MACHINES.

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

OBSERVED CEILING VENT OF CUSTOMERS WOMENS RESTROOM AND ABOVE MAIN COOK LINE WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED WALL AT STAIRWAY TO UPSTAIRS STORE ROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED THE FOLLOWING LIGHT SHIELDS BROKEN: IN REAR PREP AREA, INSIDE SAUCE WALK IN COOLER, INSIDE OF UPSTAIRS WALK IN FREEZER, INSIDE OF SEAFOOD PREP ROOM AND INSIDE OF 1ST FLOOR WALK IN FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN ALL LIGHT SHIELDS...

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

OBSERVED BLOWN LIGHT BULB IN UPSTAIRS WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE FOLLOWING LEAKS: 3 COMPARTMENT PLUMBING UNDER RINSE BASIN AND 2 COMPARTMENT PLUMBING UNDER LEFT BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED EMPLOYEES MEN RESTROOM WASHBOWL METERED FAUCET NOT RUNNING 15 SECONDS. INSTRUCTED TO PROVIDE AND MAINTAIN METERED FAUCETS RUNNING FOR 15 SECONDS.

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

OBSERVED MOP STORED IN MOP WATER IN BACK DRY STORAGE. INSTRUCTED TO STORE AND MAINTAIN MOPS HANGING OR INVERTED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED IN ICE IN PREP AREAS. INSTRUCTED TO STORE ICE SCOOPS IN A CLEAN CONTAINER OR ON A CLEAN SURFACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS ON COUNTER TOPS. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP LINE COOLER WITH AN AIR TEMPERATURE OF 44F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS FISH AND HAMBURGERS. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP LINE COOLERS. OBSERVED FISH AT 43.8-45.5F, HAMBURGERS AT 45.8F, STEAKS AT 46.2F, CHICKEN WINGS AT 47.8F, MOZZARELLA CHEESE AT 54.3F, TARTAR SAUCE AT 51.8F, HUMMUS AT 44...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT WATER WAS AVAILABLE AT THE EXPOSED HANDSINK IN THE FISH CUTTING ROOM. MANAGEMENT INSTRUCTED TO SUPPLY HOT WATER TO THE HANDSINK AT ALL TIMES FOR PROPER HANDWASHING AND REPLACE THE MISSING WATER HANDLE AT THE SINK. SERIOUS VIOLATION 7-38-030.

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

REPLACE THE CRACKED SLIDING DOOR FOR THE ICE MACHINE NEAR THE FISH CUTTING ROOM.

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

DETAIL CLEAN THE FOOD DEBRIS IN BETWEEN THE WIRE RACKS OF THE WALK-IN COOLERS.

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

OBSERVED AN OPENING IN THE CEILING ABOVE THE 2ND FLOOR SERVICE BAR. MUST REPAIR THE CEILING IN THIS AREA.

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

REPAIR THE STAINLESS STEEL WALLS OF THE 2ND FLOOR POT WASHING ROOM.

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

OBSERVED COLD PLATE AND SODA LINES IN CONTACT WITH CONSUMABLE ICE IN THE ICE BINS BEHIND THE MAIN BAR. MANAGEMENT INSTRUCTED TO SEPARATE COLD PLATE AND SODA LINES FROM CONSUMABLE ICE IN THE ICE BINS.

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

MUST CLEAN THE INTERIOR OF THE MILK COOLER AT THE WAIT STATION SERVICE LINE.

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

OBSERVED A WOOD BOARD RUNNING ACROSS THE FLOOR OF THE DISHROOM IN FRONT OF THE HIGH TEMPERATURE DISHMACHINE. MUST REPLACE THE WOOD BOARD WITH A CLEANABLE SURFACE.

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

OBSERVED CHIPPED PAINT ON A CEILING TILE ABOVE THE POT WASH 3 COMPARTMENT SINK. MUST REPLACE OR SCRAPE AND REPAINT THE AFFECTED TILE. OBSERVED AN OPENING IN THE CEILING ABOVE THE 2ND FLOOR SERVICE BAR. MUST REPAIR THE CEILING IN THIS AREA.

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

MUST PROVIDE A LIGHT SHIELD WHERE MISSING IN THE 1ST FLOOR PREP AREA AND 2ND FLOOR PREP KITCHEN.

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

All food not stored in the original container shall be stored in properly labeled containers. DISPOSABLE CUPS ARE USED AS SPICE CONTAINERS, MISSING LABLE ON OIL BOTTLE. INSTRUCTED TO USE PROPER UTENSILS AND LABLE ALL FOOD CONTAINERS.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN UTENSILS NOT STORED PROPERLY, FOUND POTS AND...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MAIN BAR ICE BIN MISSING COVER, INSTRUCTED TO PROVIDE.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER INTERIOR SURFACES AT FIRST FLOOR NOT CLEAN. SODA GUN DISPENSERS AT BAR NOT CLEAN, MISSING AND...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT AND TILES AT MAIN KITCHEN FLOOR TRAPPING WASTE WATER AND FOOD DEBRIS. INSTRUCTED TO PATCH AND GROUT FLOOR SO IT'S EASILY CLEA...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROV...

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

ALL CLEAN PLATES/FOOD CONTAINERS MUST BE STORED INVERTED ON SHELVES OR LOWERATORS, OR KEPT COVERED. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and co...

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

CRACKED PLASTIC SLASHGUARD BY FRONT HANDSINK & OPEN DISPLAY COOLER MUST BE REPLACED. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, a...

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

FLOORS AT FRONT COOK'S LINE & AT ALL DISHWASHING AREAS MUST BE KEPT DRY. FOUND FOOD STAINS/DEBRIS ON FLOOR AT THE LOWER LEVEL BAR- MUST KEEP CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in goo...

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

DUSTY BATHROOM VENTS & FAN GUARDS OF BAR COOLERS AT MAIN DINING ROOM MUST BE CLEANED & MAINTAINED. CAULKING ON WALLS AROUND THE DISHMACHINE MUST BE REPLACED (IN POOR REPAIR). The walls and ceilings shall be in good repair and easily cleaned.

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

CRACKED LIGHT SHIELDS IN 3-COMP SINK DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

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

OBSERVED NO LIDS AVAILABLE FOR ICE BINS IN BOTH BARS AND IN BY SODA DISPENSER IN SERVICE LINE. ALSO COLD PLATES IN DIRECT CONTACT WITH CONSUMABLE ICE. INSTRUCTED TO PROVIDE LIDS AND SEPARATE COLD PLATES SO AS TO PROVIDE SMOOTH AND CLEANABLE SURFACES ...

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

OBSERVED A LEAK AT DRAIN PIPE IN EXPOSED HAND SINK IN FIRST FLOOR BAR. MUST REPAIR

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED ICE SCOOPERS STORED IN THE ICE

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Shellfish shall be obtained from an approved source and kept in their original package until sold. OBSERVED "SUNSET BEACH" FRESH RAW OYSTERS FROM TWO DIFFERENT HARVEST DATES WITHOUT THEIR ORIGINAL TAGS. A TOTAL COUNT OF 400 OYSTERS WAS DISCARDED. ALS...

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

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURE: COOKED PASTA AT 46.4 F IN WALK IN COOLER (A DAY OLD), RAW CHICKEN AT 48.4F, RAW BURGER AT 53.4F, COOKED CHICKEN AT 48.7 F, COOKED TUR...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES OPERATING DISHMACHINES IN FIRS...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED LIGHT SLIME BUILD UP IN INTERIOR SURFACES OF ICE MACHINE IN FIRST FLOOR. INSTRUCTED TO HAVE UNIT SERVICED.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED NO LIDS AVAILABLE FOR ICE BINS IN BOTH BARS AND IN BY SODA DISPENSER IN SERVICE LINE. ALSO COLD PLATES IN DIRE...

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

OBSERVED A LEAK AT DRAIN PIPE IN EXPOSED HAND SINK IN FIRST FLOOR BAR. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. OBSERVED ICE SCOOPERS STORED IN THE ICE.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS NEEDED AT 1ST AND 2ND FLOOR PREP AREAS. MUST PROVIDE AND MAINTAIN.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ICE MACHINE IN NEED OF CLEANING TO REMOVE B...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF REGROUTING AND MUST BE MAINTAINED DRY.

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

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CLEAN ALL AIR VENTS TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. ALL REACH-IN AND WALK-IN COOLERS IN NEED OF THERMOMET...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE SCOOPS MUST BE KEPT IN THEIR OWN CLEAN SANITIZED CONTAINER. MUST MAINTAIN.