The Hubbard House Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-HAMBURGERS (BEEF 48.0F),HAMBURGER (LAMB 47.6F),PORK 45.1F, EGGS 65.8F. MANAGER IMMEDIATELY AND VOLUNTAR...

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

NOTED EMPLOYEES WASHING DISHES AT THE LOW TEMPERATURE DISH WASH WITH FINAL RINSE SANITIZER (CHLORINE) READING 00PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH A FINAL READING OF 50PPM OR 100PPM. CITATION ISSUED FOR CRITICAL V...

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

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

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

NOTED COOKING EQUIPMENT (POTS, BOSS PANS, SAUCE PANS AND MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL COOKING EQUIPMENT AND UTENSILS DURING STORAGE OR P...

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

NOTED LOOSE RUBBER GASKET INSIDE DOOR OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA AND A BROKEN DOOR AT ANOTHER SERVICE COOLER AT DISH WASHER ROOM.. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED SHELVES UNDERNEATH THE PREP TABLE AT THE BASEMENT FO...

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

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

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

INSTRUCTED TO CLEAN FLOORS LONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE AND DISH WASHING AREA.

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

NOTED HEAVY CLUTTER ON SHELVES AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES.

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

MISSING ICE BIN COVERS AT FIRST AND 2ND FLOOR BAR, INSTRUCTED TO INSTALL.

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

MISSING GROUT AT 1ST FLOOR BAR TILES, INSTRUCTED TO GROUT AND MAINTAIN.

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

BULK-FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEK ALL.

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

CLEAN POTS AND PANS IMPROPERLY STORED, INSTRUCTED TO STORE INVERTEDLY TO PREVENT POOLING OF WATER.

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

NO DRAIN BOARD AT 3-COMP SINK, INSTRUCTED TO INSTALL

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

ALL ICE BINS AT BAR AREA MISSING LIDS, INSTRUCTED TO INSTALL LIDS AND MAINTAIN.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

(7-38-030) FOUND FOLLOWING PLUMBING ISSUES: THE BOTTOM GASKET AT THE RIGHT SIDE OF THE POTS/PANS 3-COMP. SINK IS BROKEN & THE COLD WATER LINE UNDER THE DISHMACHINE SCRAPER SINK ARE BOTH PROFUSELY LEAKING WATER ONTO THE FLOOR. INSTRUCTED TO FIX BOTH &...

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

ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. GASKETS OF COOLER DRAWERS AT COOK'S LINE ARE RIPPED, MUST REPLACE ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be...

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

THE DISHMACHINE WASTE STRAINER & ITS ATTACHMENTS MUST BE KEPT CLEAN; FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF DUST; BAR SINK DRAIN (FIRST FLLOR) MUST BE CLEANED ALSO. All food and non-food contact surfaces of equipment and all food stor...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETERS FOR MOST COOLERS & FOOD THERMOMETERS MUST BE PROVIDED FOR. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrig...

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. DETAIL CLEAN THE WALLS BEHIND THE 2ND FLOOR BAR. REPAIR THE FRP BOARD NEXT TO THE 1 BURNER STOVE IN THE PREP AREA.