South Branch

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVE...

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS

PERSONAL CLEANLINESS

OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

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

OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED

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

OBSERVED THAT CUTTING BOARDS IN FOOD PREP AREA ARE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND BEHIND ICE MACHINES WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNIT

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

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM RESTROOM. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NO SPLASH GUARD IN FRONT BAR EXPOSED HAND SINK AND BEVERAGE STORAGE RACK. MUST INSTALL A WASHABLE SPLASH GUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS

PERSONAL CLEANLINESS

OBSERVED THAT EMPLOYEE WORE WATCHES ON HANDS WHILE WORKING WITH EXPOSED FOOD. MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

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

OBSERVED USE OF UNWRAPPED STRAWS IN BAR AREA.SINGLE-SERVICE AND SINGLE-USE ARTICLES AND CLEANED AND SANITIZED UTENSILS SHALL BE HANDLED,DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACES IS PREVENTED

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

OBSERVED THAT CUTTING BOARDS IN FOOD PREP AREA ARE WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE...

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

OBSERVED OUTSIDE GARBAGE RECEPTACLE LID MISSING ON TWO DUMPSTER AND WITH LARGE 4 INCH HOLE ON 3RD DUMPSTER WITH TRASH STORED IN THEM. MUST KEEP OUTSIDE GARBAGE AREA MAINTAINED AT ALL TIMES INSTRUCTED TO REPAIR AND REPLACE DUMPSTER LID, TO PREVENT RO...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED THE FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND BEHIND ICE MACHINES WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED MISSING LIGHT BULBS IN 3 SLIDING DOOR COOLER. MUST PROVIDE PROPER LIGHTS FOR INTERIOR OF COOLING UNIT

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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

COVING NOT CLEAN UNDER DISH MACHINE OF DEBRIS.INSTRUCTED TO CLEAN/MAINTAIN.

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

FOUND VARIOUS CUTTING BOARDS THROUGHOUT THE KITCHEN AREA NOT WELL MAINTAINED WITH DEEP GROOVES. MUST REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.

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

FOUND DAMAGED WALL TILES WITH LARGE HOLES BY DOOR IN DRY STORAGE ROOM ACROSS FROM WALK-IN COOLER IN THE BASEMENT. MUST REPAIR AND MAINTAIN.

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

FOUND OUTSIDE DUMPSTER GARBAGE AREA NOT WELL MAINTAINED WITH OVERFLOWING GARBAGE AND DUMPSTERS NOT COVERED. INSTRUCTED TO ALWAYS MAINTAIN GARBAGE DUMPSTER AREA, MUST HAVE COVERED DUMPSTERS AND NO OVERFLOWING GARBAGE AT ANYTIME. SERIOUS CITATION ISSU...

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

FOUND VARIOUS CUTTING BOARDS THROUGHOUT THE KITCHEN AREA NOT WELL MAINTAINED WITH DEEP GROOVES. MUST REPAIR/REPLACE CUTTING BOARDS AND MAINTAIN.

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

FOUND DAMAGED WALL TILES WITH LARGE HOLES BY DOOR IN DRY STORAGE ROOM ACROSS FROM WALK-IN COOLER IN THE BASEMENT. MUST REPAIR AND MAINTAIN.

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

FOUND IMPROPER TEMPERATURES OF FOODS INSIDE COOLERS.APPROX 3LBS OF TUNA AT 70.2F, 10LBS OF COOKED CHICKEN AT 60.8F, 8LBS OF BLACK BEAN RELISH AT 57.0F,8LBS OF RAW GROUND BEEF AT 45.8F, 12LBS OF GUACAMOLE,DATED (7-16-16) AT 46.7F,5LBS TRUFFLE CHICKEN ...

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

INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.

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

COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.

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

LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL

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

INTERIOR OF WINE COOLER AT MAIN BAR NOT CLEAN.MUST CLEAN/MAINTAIN.

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

COVING IN POOR REPAIR AT ENTRACE WAY TO KITCHEN.MUST REPLACE.ALSO SOME LIQUOR STORAGE STORED ON FLOORS.MUST ELEVATE OFF FLOORS AT LEAST 6-INCHES ON ADEQUATE SHELVING IN BASEMENT.

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

LOWER WALLS AREAS NOT CLEAN OF DEBRIS,ETC UNDER DISH MACHINE ASREA,3-COMP SINK AREA IN KITCHEN AND IN BAR AREAS.MUST CLEAN/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN PREP COOLER NEAR HAND SINK.MUST INSTALL.

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

CLEAN THE SIDES OF THE COOLERS AND COOKING EQUIPMENT ON THE COOK LINE, CAN OPENER AND HOLSTER CONNECTED TO PREP TABLE, AND CLEAN OR REPLACE ALL CUTTING BOARDS ON PREP TABLES IN FOOD PREP AREA

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

DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN FOOD PREP, DISH WASHING AND STORAGE AREAS(GREASE, FOOD DEBRIS, DIRT BUILD-UP).

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

CLEAN THE WALLS AND CEILING TILES IN DISH WASHING AREA(BEHIND, UNDERNEATH, ABOVE THE DISH MACHINE AND EXPOSED HAND SINK), AND IN FOOD PREP ARES WHERE NEEDED. CLEAN DUST BUILD-UP FROM EXHAUST HOOD ABOVE DISH MACHINE. REMOVE ALL VISIBLE DUST BUILD-UP ...

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

REPLACE BLOWN LIGHT(S) 8N HOOD ABOE COOKING EQUIPMENT.

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

NO VISIBLE MECHANICAL VENTILATION FOUND IN MEN'S WASHROOM, MUST PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED TO USE MORE UTENSILS FOR FOOD ITEMS IN SALAD PREP STATION AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ALL ICE SCOOPS MUST BE PROPERLY STORED TO PREVENT CONTAMINATION.

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

REPLACE/REPAIR MISSING HANDLES AT COVERS OVER COLD HOLDING UNITS IN PREP AREA. ALSO PROVIDE MISSING ON/OFF HANDLE AT SINK OF DISH WASHER.

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

CLEAN FLOOR ALONG WALLBASE BEHIND HOT BOX AND 3-DOOR COOLER IN PREP AREA. CLEAN FLOOR UNDER STORAGE RACKS IN BASEMENT WALK-IN COOLER.

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

LEAK AT FAUCET OF SINK BY DISHWASHER. MUST REPAIR. PIPE DRAINING AT AIR GAP OF 3-COMP SINK NEEDS ADJUSTMENT TO PREVENT WATER FROM SPILLING ONTO FLOOR.

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

POTENTIALLY HAZARDOUS FOODS (TUNA ,CHICKEN AND CORN RELISH)LOCATED IN PREP COOLER WITH INTERNAL TEMPERATURES RANGING FROM 48.3-65.8 F DEGREES. MANAGER DENATURED AND DISCARDED FOOD PRODUCT. INSTRUCTED TO MAINTAIN PROPER TEMPS AT ALL TIMES. APPROX. WT....

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

CLEAN FLOORS IN KITCHEN PREP AREA AND UNDER SHELVING IN BASEMENT DRY STORAGE AREA AND BSMT. WALK-IN COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE AND USE SANNITIZING SOLUTION FOR HOLDING UNUSED WASH CLOTHS AT ALL TIMES.

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

DURING INSPECTION FOUND HAND SANITIZER DISPENSING BOTTLES NO SOAP AND NO HAND TOWELS AT ALL OF THE BAR HAND SINKS THROUGHOUT PREMISES. INSTRUCTED MANAGEMENT TO PROVIDE SOAP AND HAND TOWELS AT ALL TIMES. CDI.

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

MUST RECAULK TOP PORTION OD BOTH REAR KITCHEN 3COMP SINKS. MUST REPAIR LOOSE GASKETS AT THE 4 DRAWER COOLER UNDER GRILL AT MAIN KITCHEN COOKING LINE.

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

MUST CLEAN AND SANITIZE ALL FLOOR DRAINS IN THE REAR KITCHEN AREA. MUST REPLACE MISSING FLOOR DRAIN LID IN THE BASEMENT DRY STORAGE RROM.

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

MUST ADJUST THE TEMPERATURE VALVE AT THE HANDSINK IN THE FAMILY RESTROOM, AND THE STAFF RESTROOMS LOCATED IN THE BASEMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL STAFF AT FOOD PREP AREAS MUST WEAR HAIR RESTRAINTS AT ALL TIMES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE AN ICE RECEPTACLE FOR THE ICE SCOOPER AT THE SOUTH SIDE INDOOR BAR AT ALL TIME.

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

FOLLOWING NEED CLEANING: PIPES UNDER DISHMACHINE, CABINET UNDER COFFEE STATION, ICE BIN LIDS AT BAR (MAIN DINING AREA).

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

FLOOR DRAINS & AREAS AROUND THEM, AT THE FRONT BAR (BY ENTRY WAY) NEED CLEANING.

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

PIPE LEAKING UNDER THE BAR HANDSINK (NORTH CORNER-BY ENTRY WAY. BAR), MUST FIX

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

SPLASH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PANS) & AT TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repa...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

(7-38-005A) FOUND THE AIR TEMPERATURE OF THE LOW-BOY COOLER DRAWERS AT THE COOK'S LINE BETWEEN 50.1F-51.9F, DURING INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW. (UNIT TAGGED) All food establishments that display, prepar...

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

(7-38-005A) FOUND THE FOLLOWING FOOD STORED IN THE LOW-BOY COOLER DRAWERS: 3-LBS. OF HANGER STEAK, 6-LBS OF SKIRT STEAK, 8-LBS OF FLANK STEAK, 17-LBS HAMBURGER PATTIES, 8-LBS OF SHAVED RIBS, 5-LBS OF TURKEY BURGER, 16-LBS OF BLACKENED FISH AT INTERNA...

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

SPLAH GUARDS NEEDED AT THE RIGHT SIDE OF THE 3-COMP SINK (POTS/PAN AREA) & TO THE RIGHT OF BAR SINK IN THE OUTDOOR PATIO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repa...

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

FILTERS & ITS ATTACHMENTS, ABOVE THE COOKING EQUIPMENT, MUST BE FREE OF DUST/GREASE. ALL DUSTY FAN GUARDS OF WALK-IN COOLERS MUST BE KEPT CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroug...

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

FLOORS OF BEER COOLER IN BASEMENT MUST BE CLEANED & ALL STOCK ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

OBSERVED WATER LEAKING AT THE ELBOW PIPE OF THE BAR HANDSINK (NORTH SIDE OF RESTAURANT), MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connecte...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SAUTE REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.7 F. FOUND SHRIMP, COOKED PASTA AND CR...

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD BETWEEN 55.7 F AND 57.0 F- COOKED PASTA, CREAM AND SHRIMP. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F...

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. PREP COOKLINE CUTTING BOARDS IN POOR REPAIR, OBSERVED DARK PITS ON SURFACES OF ALL CUTTING BOARDS. INSTRUCTED MANAGER...

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. OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND BAR AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ALL UNCL...

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. MUST CLEAN ALL UNCLEAN WALLS BY POT WASH 3-COMPARTMENT SINK AND 2-COMPARTMENT SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. OBSERVED 2 FOOD HANDLERS NOT WEARING HAIR RESTRAINTS ALONG COOKLINE. INSTRUCTED MANAGER ALL FOODS HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.