Halcyon & Stella Public House Club

*02 Cold Hold (41øF/45øF or below)

Observed liquid eggs stored at 48 Degrees F in RIC.

*10 Clean Sight and Touch

Observed dirty ice machine, inside.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back door.

*10 Clean Sight and Touch

Observed dirty soda gun holders.

*28 Original cont. of RTE/PHF/Day1= day of opening

Must datemark items held longer than 24 hrs for no more than 7 days.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at back doors.

*39 Store all equipment & utensil covered or inverted

Invert all food containers and plate ware while in storage.

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

Observed unlabeled spray/squeeze bottles.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty ceiling tiles in kitchen.

*43 Light bulbs, light shields provided

Observed several light shields missing in kitchen.

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS & WALLS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS

*45 Premises shall be maintained in good repair

REPAIR FLOORS

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

EXPIRED DATE MARKING ON PREPARED FOODS

*19 Water & Plumbing in good repair- per code

LEAKING @ HAND SINK & 3 COMP SINK

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 46.9 & 44.2

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*10 Clean Sight and Touch

CLEAN RIC(S)

*39 Keep utensils handles upright or protected

*14 When to wash hands before donning new gloves

*32 Approved Food Contact Equip.

*15 Contact RTE Products w/ Bare Hands

*42 Nonfood-contact surfaces material

*34 Outer door: solid,selfclosing,tightfitting

*02 Cold Hold (41øF/45øF or below)

*24 Food packaged in a establishment, shall be labeled as specified in law

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

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

*02 Cold Hold (41øF/45øF or below)

jelly 44.8 & s. tomatoes 44.6

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

EXPIRED DATE MARKING ON PREPARED FOOD

*35 Jewelry Prohibition

NO JEWELRY ALLOWED (WATCHES)

*32 Damaged Equipment

REPLACE GASKETS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*10 Clean Sight and Touch

CLEAN ICE MACHINE

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*34 Outer openings:closing holes, gaps

RESEAL AROUND DOORS

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

EXPIRED DATE MARKING ON PREPARED FOODS

*44 Trash can provided for papertowel waste

PROVIDE TRASH CANS AT HAND SINKS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY DISH MACHINE, CLEAN FAN VENT COVERS, CLEAN GASKETS & REMOVE DUST FROM CEILING IN KITCHEN

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*02 Cold Hold (41øF/45øF or below)

r.eggs 67.6, s. cheese 62.5 &s. tomatoes 44.4

*34 Outer openings:closing holes, gaps

RESEAL AROUND DOORS

*32 Damaged Equipment

REPLACE DAMAGE GASKETS

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS

*43 Light bulbs, light shields provided

REPAIR LIGHTS AND REPLACE LIGHT SHIELDS

*47 Conditions of Permit-in use of food equipment

POST SIGN “ CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*15 Bare hands contact with ready-to-eat foods

bare hand contact with ready to eat foods- employee put lettuce (?) on plate with barehands

*10 Clean Sight and Touch

clean soda guns and soda gun holders

*45 Premises shall be maintained in good repair

no exposed ceiling allowed

*43 Light bulbs, light shields provided

replace broken or missing light shields replace missing light bulbs under vent a hood

*34 Controlling pests. Eliminating harborage conditions

flies

*42 Floors/walls/ceiling/nonfood dirty

dust on ceilings and walls

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

powder sugar shaker setting on clean plates- contamination sliced peppers sitting onto of small metal containers

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not store food or utensils on cloth or paper cloth string can not be used to hold soufflé cup container up and cup container must be able to be easily cleaned

*02 Cold Hold (41øF/45øF or below)

temperatures not maintained at 41 degrees f or below- have make line serviced

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

label bulk goods with common name

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw chicken next to bacon and smoked salmon and past. eggs raw eggs next to poached

*40 Reuse of single service articles

reuse of single use olive and motzerella containers

*45 Lockers to be used to store personal items

personal item on prep surfaces next to and above food

*18 Toxic items storage adjacent to food/utensils

sanitation bucket next to food gallon can of sterno next to food

*42 Nonfood-contact surfaces material

CLEAN: clean soda guns and holders (not in use) exterior of ice bin clean splash and build up on equipment clean mildew on sealant ny 3 comp and dish washer

*43 Light bulbs, light shields provided

replace bulbs or fix light push light shield back up

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

make sure ice bin is pushed up under counter so coffee does not fall down into it

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink above RTE foods

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

dishes drying on cloth no cardboard on the floor Must be smooth easily cleanable, nonabsorbent, smooth, durable material

*45 Lockers to be used to store personal items

personal items on prep table - head phones

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

scoops in bulk goods must have handles not touch product

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

Label all bulk goods with the common name

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below.

*42 Dirty nonfood contact surfaces

clean exterior of ice machine

*10 Clean Sight and Touch

clean interior of ice machine Paper?

*21 RFSM - Not On Site

***NO RFSM ON SITE***

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

eggs next to RTE foods Raw salmon over topping

*18 Toxic items storage adjacent to food/utensils

sanitation bucket (or Chemicals) can not go next to clean utensils, nail polish

*47 Conditions of Permit-in use of food equipment

Need a sign in customer view saying “A copy of our last health inspection is available upon request”.

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

milk stored on floor

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

food items missing prep date

*10 Clean Sight and Touch

ice machine with black mold like substancce

*42 Ventilation hood systems

hood filters

*45 Premises shall be maintained in good repair

silicon by 3 com sink

*39 Air-drying required after cleaning & sanitiziing

do not towel dry dishes

*18 Toxic items storage adjacent to food/utensils

keep chemicals away from clean dishes

*45 Lockers to be used to store personal items

backpack on food containers

*29 Food thermometers provided and accessible

needed in every cooler

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

raw shell eggs adj rte foods raw beef adj cooked bacon and sausage

*37 Beverage tubing and cold-plate beverage cooling

separate from ice for consumption

*38 Thawing. Under refrigeration

smoked salmon thawing at room temp

*21 RFSM - Not On Site

need one on site at all times

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

label all

*35 Eating food, chewing gum, drinking beverages, or using tobacco

do not place drinks on prep surfaces

*02 Cold Hold (41øF/45øF or below)

pimiento cheese 54.8 F cooler not holding on top