Cru Wine Bar & Restaurant

*21 RFSM - Not On Site

PROVIDE A FOOD MANAGER CERTIFICATE AND DISPLAY. A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION

*22 Accredited food handler certificate - 60 days

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT

*39 Keep utensils handles upright or protected

OBSERVED SCOOP STORED IN ICE INSIDE ICE MACHINE. USE PROPER SCOOPS- NOT BOWLS TO DISPENSE DRY INGREDIENTS

*20 Grease Trap Tickets

MAINTAIN GREASE TRAP MANIFEST ON FILE TO PRESENT UPON INSPECTION SERVICE EVERY 90 DAYS

*45 Premises shall be maintained in good repair

SEAL HANDSINK TO THE WALL PROPERLY. DISPOSE OF MOP WATER AND HANG MOP WHEN NOT IN USE

*45 Premises shall be maintained in good repair

Broken RIC door

*02 Cold Hold (41øF/45øF or below)

*19 One Inch Air Gap

*20 Grease Trap Tickets

*36 Cloths in-use for wiping between uses stored

*20 Grease Trap Tickets

Provide current grease trap tickets

*39 Tableware must by wrapped if tableware is preset

observed tables preset- must be protected from contamination

*45 Premises shall be maintained in good repair

replace blown out light underneath vent a hood

*39 Equipment and Utensils Storage

do not hang utensils between faucet at hand sink

*24 Food Labeling- with common name of the food

Label squeeze sauce bottle

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed raw meats stacked on top of each other

*39 Equipment and Utensils Storage

observed bowl inside of bulk bag of flour/ dry storage area

*31 Individual, disposable towels

no paper towels at hand sink

*02 Cold Hold (41øF/45øF or below)

Cold hold temperatures above 42 degrees

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Raw beef, fish and shrimp al together in Reach in cooler

*14 When to wash hands before donning new gloves

Employee observed not washing hands before putting on gloves

*18 Toxic items labeling-non original container

Unlabeled chemical bottle with solution at bar

*21 RFSM - Not On Site

RFSM must be on site during serving hours

*39 Keep utensils handles upright or protected

Bowls being used to scoop flour and sugar in the storage area

*42 Dirty nonfood contact surfaces

Cooler gaskets soiled

*43 Clean vent syst:Intake/exhaust air ducts

Air intake vents soiled

*45 Premises shall be maintained in good repair

Damaged ceiling tile in kitchen

*46 Covered waste receptacle for women's restroom

Must have covered trash can in restrooms

*47 Handwashing signage

Must have hand wash signs at hand sinks

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken over oysters

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained @ 41 degrees F or below. Violations marked with * pepperoni 51* pickles 49*

*20 Grease Trap Tickets

no grease trap ticket on site

*37 Storing the food at least 15 cm (6 inches) above the floor

food must be stored 6" off the floor

*43 Light bulbs, light shields provided

STORAGE AREAS

*36 Cloths in-use for wiping between uses stored

*47 Conditions of Permit-in use of food equipment

POST SIGN "A copy of the most recent establishment inspection report is available upon request".

*46 Covered waste receptacle for women's restroom

*15 Contact RTE Products w/ Bare Hands

*02 Cold Hold (41øF/45øF or below)

SAUSAGE 53'F, TOMATOES 53'F, KEEP PREP COOLER COVERS CLOSED AT ALL TIMES. PRODUCTS BELOW ARE AT PROPER TEMPERATURE .

*10 Clean Sight and Touch

CUTTING BOARDS

*21 RFSM - Not On Site

*37 Storing the food where it is not exposed to splash, dust, or other contamination

protect ice from splash

*39 Keep utensils handles upright or protected

you can not use a bowel as a scoop. must have a handle

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. All temperature items are marked with * pickles 46.4 cauliflower mix 46.9

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw fish over cooked meatballs

*43 Light bulbs, light shields provided

replace missing light guard and broken light guard

*21 RFSM - Not On Site

no RFSM on Site

*45 Lockers to be used to store personal items

personal items on utensils cell phones keys chief bags coat can not go above or next to food ot utensils

*10 Clean Sight and Touch

Black spores on interior of ice bin.

*20 Grease Trap Tickets

No record of grease trap being serviced.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

No bodily fluid kit or guidance for cleaning up bodily fluid procedure.

*37 Storing the food at least 15 cm (6 inches) above the floor

Store all items 6 inches off the ground.

*42 Dirty nonfood contact surfaces

Clean intake vents and sweep up dead roaches.

*45Physical Facilities Floors,Walls,Ceilings

Floor tiles and baseboards are loose creating an environment for roaches. Small openings in ceiling in kitchen area.

*46 Covered waste receptacle for women's restroom

Provide covered waste receptacles for women's restroom.

*47 Other Violations

No hand wash sign

*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

Please secure loose fitting floor tiles and baseboards to eliminate roaches and pest.

*45 Drying Mops-air dry

*31 Handwashing lavatory - used for other purpose

common cloth in hws

*42 Dirty nonfood contact surfaces

dusty ceiling over dish machine

*41 Food storage containers, identified with common name of food.

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*32 Equipment and Utensils Durability and Strength

replace residential equipment with commercial- microwave

*46 Covered waste receptacle for women's restroom

*47 RFSM Certificate - Not Display

*41 Food storage containers, identified with common name of food.

label all food storage containers with common name

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide sop procedures for clean up of body fluids

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometers for reach in coolers on cooks line.

*47 RFSM Certificate - Not Display

registered food service managers certificate must be posted for public viewing.

*21 RFSM - Not On Site

*35 Hair Restraints effective

provide beard guards for cooks and food prepares.

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

provide dates on the containers in the reach in cooler used for long term storage.

*31 Individual, disposable towels

Provide paper towels at the bar.

*20 Grease Trap Tickets

Provide record of grease trap

*24 Food Labeling- with common name of the food

Provide common name on the containers in the reach in cooler used as long term storage .

*22 Handlers-Certificate Not On Site

Provide food handlers cards for all employees cooking and preparing food.

*46 Covered waste receptacle for women's restroom

Provide a covered lid trash can in the ladies

*39 Utensils, single serve items 6 inches off - floor

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

beef 45.4 degrees Fahrenheit, sausage 44.2 degrees Fahrenheit

*20 Grease Trap Tickets

*21 RFSM - Not On Site

*34 Outer door: solid,selfclosing,tightfitting

*37 Storing the food at least 15 cm (6 inches) above the floor

potatoes on floor