Libertine

*10 Clean Sight and Touch

Dish machine sanitizer observed at 0 ppm Cl. COS

*31 No soap at handsink

No Soap at bar handwash sink.

*34 Outer door: solid,selfclosing,tightfitting

Observed gaps at front door.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Observed sanitizer stored near clean utensils.

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

Observed dirty fan covers at WIC.

*42 Floors/walls/ceiling/nonfood dirty

Observed diryt floor in WIC.

*47 Handwashing signage

Need handwash signage at bar.

*02 Cold Hold (41øF/45øF or below)

Keep all cold hold food at 41 F or lower at all times. Observed pemento cheese at60.5 F

*10 Clean Sight and Touch

Observed mold on soda gun holder behind bar

*33 Warewashing machines auto. dispense detergents

observed kitchen dish machine not automatically dispense sanitizer solution

*45 Premises shall be maintained in good repair

Repair leak on faucet handle at handwash sink (bar) and repair floor tile in kitchen

*47 Other Violations

Post 'choking poster' sign for public view

*02 Cold Hold (41øF/45øF or below)

r. eggs 50.9 , batter 47.9F

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*21 RFSM - Not On Site

NO RFSM DURING INSPECTION

*42 Dirty nonfood contact surfaces

CLEAN FAN VENTS COVERS

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

CROSS CONTAMINATION R. EGGS STORED WITH VEGGIES

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS (POTATOES)

*18 Toxic items labeling-non original container

LABEL TOXICS SPRAY BOTTLES

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*21 PIC ensures food handlers properly trained

lack of knowledge on testing dish machine

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

cross contamination by arrangement raw g. patties stored above RTE food

*34 Outer openings:closing holes, gaps

close all holes and gaps in ceiling & walls

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

personal drinks on prep table while prepping food

*32 Damaged Equipment

replace gaskets on WIC

*14 When to wash hands before donning new gloves

Donning without washing hands

*02 Cold Hold (41øF/45øF or below)

s. cheese 50.5 & cole slaw 51.9F

*22 Handlers-Certificate Not On Site

certify all staff

*06 Discard if TCS is in container w/ no date or day

no and expired date marking on prepared foods

*32 Approved Food Contact Equip.

REPLACE RESIDENTIAL EQUIPMENT WITH COMMERCIAL ( REACH IN FREEZER IN BAR)

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

LABEL ALL FOOD CONTAINERS WITH COMMON NAME ( SQUIRT BOTTLES)

*45 Premises shall be maintained in good repair

PATCH HOLES IN FRP WALL WHERE NEEDED

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food to prevent cross contamination

*42 Floors/walls/ceiling/nonfood dirty

*45 Premises shall be maintained in good repair

repair floors ( behind the bar) pooling water and repair ceiling

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

Label all squeeze bottles

*19 One Inch Air Gap

provide one inch air gap at sink

*02 Cold Hold (41øF/45øF or below)

s. tomatoes 50.0F, c. onions 65.4, s. cheese 54.8

*10 Clean Sight and Touch

clean RIC(S)

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

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

Label squeeze bottles

*38 Thawing. under running water criteria

improperly thawing of meat

*42 Dirty nonfood contact surfaces

clean floors and gaskets

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared foods

*10 Clean Sight and Touch

unsanitary conditions

*20 Grease Trap Tickets

provide grease trap records

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*35 Hair Restraints effective

*21 RFSM - Not On Site

no RFSM on duty

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

Cross contamination by arrangement

*34 Pest control-routine inspections for

provide pest control

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food items to prevent cross contamination

*22 Handlers-Certificate Not On Site

Certify all staff

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

expired date marking on prepared food items

*02 Cold Hold (41øF/45øF or below)

mayo 63.9 and s. cheese 53.1F

*10 Clean Sight and Touch

unsanitary conditions -clean sight and touch

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment

*31 Handwashing lavatory - used for other purpose

hand sink is for hand washing only!

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food to prevent cross contamination

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*45 Premises shall be maintained in good repair

repair walls and ceilings

*34 Outer openings:closing holes, gaps

close all holes in walls / ceiling

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

expired date marking

*35 Hair Restraints effective

provide hair restraints

*14 When to wash hands before donning new gloves

donning gloves without washing hands

*21 RFSM - Not On Site

no RFSM on duty during inspection

*29 Sanitizing solutions, testing devices

provide test strips

*15 Contact RTE Products w/ Bare Hands

bare hand contact on lettuce

*06 Discard if TCS is in container w/ no date or day

no date marking on prepare food

*37 Beverage tubing and cold-plate beverage cooling

ice bins at bar

*31 Individual, disposable towels

*47 Handwashing signage

*45 Ceiling easily cleanable and light in color

ceiling tiles

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

raw eggs over cheese and sprouts in walk-in cooler

*14 When to wash hands before donning new gloves

*29 Cold/hot hold unit thermometer easily viewable

in bar coolers and sandwich prep cooler

*02 Cold Hold (41øF/45øF or below)

sausage frank 54.4°F - no thermometer in RIC

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

flours, salts, sugar

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

reach-in cooler door (food items out of temperature in unit)

*42 Dirty nonfood contact surfaces

floors under hand sink and fryers, dust accumulation on ceilings, food debris on walls, food debris on try under slicer, venthood, bar coolers, surfaces bar glasses are stored on

*19 Water & Plumbing in good repair- per code

hot water at hand sink in kitchen not working properly

*45Floor, wall, ceiling - Exposed material

missing ceiling tile

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

owner smoking in restaurant, citation at next offense

*02 Cold Hold (41øF/45øF or below)

open top cooked onions 60 F burrata cheese 50 F

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

date mark all TCS

*10 Clean Sight and Touch

@ bar

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

bacon poppers over cooked fries raw ground beef over bread pudding arrange properly