Vinyl Social Food & Drink

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

FOUND BOTTLED WINE STORED ON THE CONSUMMABLE ICE ON THE ICE BIN BEHIND THE BAR. SOURCE OF CONTAMINATION. CONSUMMABLE ICE ARE CONTAMINATED WITH BOTTLED WINE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER REMOVED THE BOTTLED WINE AND DISCARDED ALL THE ...

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

ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE WALK IN COOLER AND REACH IN COOLER MUST BE LABELED AND DATED. ALSO ALL BULK FOOD CONTAINERS MUST BE LABELED WITH NAME OF THE PRODUCT.

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

MUST PROVIDE LIDS FOR THE ICE BINS WITH CONSUMMABLE ICE BEHIND THE BAR IN THE FIRST FLOOR AND BASEMENT.

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

BURNED OUT LIGHT BULB ON THE HOOD/CANOPY IN THE COOK LINE. MUST REPLACE LIGHT BULB.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER (NOT ON THE ICE INSIDE THE ICE BIN) BEHIND THE BAR.

FOOD HANDLER REQUIREMENTS MET

MUST ENROLL ONLINE TO GET A FOOD HANDLER'S CERTIFICATE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF SERVICE COOLER BY THE COOKER TO BE IMPROPER AT 45.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATION #7...

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 TO BE IMPROPER:-PASTA 44.3F, CHICKEN 44.9, CHICKEN WINGS 45.5F, CALAMARI 44F,BARBACOA 45.8F PORK 47.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, BEEF, SOUPS, SALAD ETC). INSTRUCTED TO HAVE A FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR VIOLATION #7-38-012.

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

NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES,INSIDE CABINETS AND BY THE BAR 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

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

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

NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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

MISSING COVERS FOR ICE BINS AT BAR, INSTRUCTED TO INSTALL.

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

STRAWS AND DEBRIS NOTED IN HAND SINK AT BAR, INSTRUCTED TO CLEAN AND MAINTAIN.

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

BULK FOOD AND SPICES CONTAINERS NOT LABELED. INSTRUCTED TO LABEL.

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

CLEAN UTENSILS RACK NEXT TO MOP SINK, INSTRUCTED TO INSTALL A SPLASH GUARD IN BETWEEN.

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

HEAVY GREASE AND DIRT BUILD UP NOTED ON VENTILATION HOOD ABOVE COOKING LINE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

ALL FOODS STORED IN COOLERS/FREEZERS THAT WERE PORTIONED-OUT MUST BE DATED/LABELED. ANY OPEN #10 CANS OF FOOD MUST BE TRANSFERRED TO REGULAR CONTAINERS. All food not stored in the original container shall be stored in properly labeled containers.

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

CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FOLLOWING NEED CLEANING: INTERIOR FLOOR & LEDGES OF SMALL COOLERS & DOOR GASKETS OF SAME; ALL BAR SINK DRAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

SOME FLOOR DRAINS AT THE BARS MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.