Nick & Sam's Grill

*45 Unnecessary articles prohibited

Observed backpack on dry storage shelf, cell phone on bar mat with glasses.

*18 Toxic items storage adjacent to food/utensils

Observed chemical spray bottle next to wine glasses

*31 Handwashing lavatory - accessible

Observed hand sink full of items.

*10 Clean Sight and Touch

Observed dirty can opener blade

*45 Premises shall be maintained in good repair

Back door does not shut fully. Needs repair

*02 Cold Hold (41øF/45øF or below)

Observed bleu cheese 59 degrees F, boiled egg 56.6 degrees F. RIC reads 53 degrees F. Observed minced garlic 52.5 degrees F. Observed sliced tomato 64 degrees F, aioli 63.8 degrees F. Observed sushi s

*03 Food products not maintained at 135øF or above

Observed meatball 110 degrees F, mashed potatoes 120 degrees F and 132 degrees F.

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

Observed utensils in standing ambient-temp water.

*02 Cold Hold (41øF/45øF or below)

Observed bok choy 58.8 degrees F, carrots 61 degrees F, RIC 60 degrees F, Benchamel 50 degrees F, peeled potato 57 degrees F, WIC 55 degrees F.

*10 Hot water sanitizer surface temp. < 160'F

per manufacturer, water temp in machine must be 180 degrees F. Observed 162 degrees F.

*18 Toxic items stored above food/utensils

Observed food directly under soap dispenser.

*26 Advisory-"consuming raw or undercooked#" text

Observed no raw fish health advisory

*31 Handwashing lavatory - accessible

Observed items in hand sinks.

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

Observed painters tape on/in cotton candy machine

*34 Outer door: solid,selfclosing,tightfitting

Observed 2 exterior doors not closing properly.

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

Observed scoop handle in food. soda gun handle and ice scoop handle in ice at bar.

*40 Reuse of single service articles

Observed single-use containers being washed and re-used.

*45 Premises shall be maintained in good repair

Observed large section of missing ceiling tiles.

*47 Handwashing signage

Provide hand wash sign at all hand sinks, including a sign in each restroom.

*02 Cold Hold (41øF/45øF or below)

Observed sriracha mayo 61.1 degrees F, boiled egg 56 degrees F, RIC unit 50 degrees F.

*07 Food safe, good condition, unadulterated, and honestly presented

Observed dented can

*18 Toxic items labeling-non original container

Label spray bottle

*29 Food thermometers provided and accessible

Provide thermometers for all coolers

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

Observed using cup to scoop salt.

*42 Dirty nonfood contact surfaces

Observed dirty container lid in dry storage, dirty floor under shelf

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

Salmon 53'F

*03 Food products not maintained at 135øF or above

Chicken 122'F

*19 Water & Plumbing in good repair- per code

repair faucet at hand sink

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

Raw meat stored over sauce in walk in cooler, raw eggs stored over milk

*44 Trash can provided for papertowel waste

*22 Handlers-Certificate Not On Site

*02 Cold Hold (41øF/45øF or below)

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

raw meat stored over tomatoes

*31 Handwashing lavatory - used for other purpose

Utensil in hand sink

*07 Food safe, good condition, unadulterated, and honestly presented

discard dented cans

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

Open drinking containers observed

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

*44 Trash can provided for papertowel waste

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*10 Chlorine sanitizer concentration, minimum temp.

chlorine sanitizer concentration observed at 5ppm

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

*31 Handwashing lavatory - used for other purpose

utensil in hand sink

*15 Contact RTE Products w/ Bare Hands

*21 RFSM - Not On Site

*43 Light bulbs, light shields provided

*02 Cold Hold (41øF/45øF or below)

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

*24 Food Labeling- with common name of the food

*43 Light - 50 foot : Food and utensils area

VENT HOOD

*02 Cold Hold (41øF/45øF or below)

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

*18 Toxic items stored above food/utensils

FOOD STORED UNDER SOAP DISPENSER

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

*10 Clean Sight and Touch

CAN OPENER BLADE

*14 When to wash hands before donning new gloves

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

EMPLOYEE DRINKING IN FOOD AREA

*47 Conditions of Permit-in use of food equipment

*45 Premises shall be maintained in good repair

FOLLOW INSTRUCTION FROM BUILDING DEPT'S HEALTH INSPECTOR WHO IS ON SITE AT THE TIME OF INSPECTION

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*32 Approved Food Contact Equip.

REMOVE ALL WOODEN EQUIPMENT

*02 Cold Hold (41øF/45øF or below)

EGG 58'F, , PASTA 48'F, MEAT BALLS 48'f

*22 Handlers-Certificate Not On Site

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

PRODUCTS FROM COOLER

*47 Health permit posted

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

LABEL SUSHI RICE

*34 Outer door: solid,selfclosing,tightfitting

BACK DOOR

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE ANY KNIVES IN THE GAP BETWEEN COOLER AND SINK

*10 Clean Sight and Touch

CUTTING BOARDS, SODA GUN

*43 Light bulbs, light shields provided

DISH WASHING AREA