Nova

*10 Clean Sight and Touch

Clean soda guns at bar

*29 Cold/hot hold unit thermometer easily viewable

Place thermometer in toppings station in kitchen

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves w/cardboard>must use non-absorbent materials that are easily washable

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

Do not leave plastic cups/bowls/single use containers in bulk ingredients

*42 Dirty nonfood contact surfaces

Clean wire racks in walk-in cooler w/meats

*43 Ventilation,mechanical

Have vent hood cleaned/serviced>large dust/soot accumulation

*45 Premises shall be maintained in good repair

Replace water damaged ceiling tiles in dining area

*26 Food Consumer Advisory-raw food

Include consumer advisory letting customers know that if they eat any under cooked meats/seafood they run a higher risk of contracting a food borne illness

*32 Equipment and Utensils Durability and Strength

Do not line shelves with cardboard>use non-absorbent material that will retain its shape after multiple use

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

Label Bulk ingredient bins

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

Properly store employee drinks ina designated area.

*37 Food storage, prohibited areas under other sources

Remove dust from air vent over dish machine.

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

Do not [store] single service cups inside bulk food ingredients.

*42 Dirty nonfood contact surfaces

Heavy grease build up seen at the side of the fryer.

*10 Clean Sight and Touch

Observed build up on shelves(WIC).

*32 Damaged Equipment

Replace cracked lids(bulk ingredients).

*18 Toxic items labeling-non original container

Label chemical spray bottles.

*27 Cool TCS foods using other effective means

Observed cooked potatoes/fries/cooling at room temperature. Must cool them down properly.

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

Provide bodily fluids kit.

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket>400 ppm

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

inside the walk in cooler

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

quat test strips needed for the bar

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment, walls and ceiling dirty with grease and soils deposits must be clean to avoid cross contamination

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

missing date marking on food containers must be have date marking on all food containers

*10 Equipment and Utensils Cleaning-contamination

equipment dirty inside and outside with food debris, grease accumulations and soils deposits must be clean to avoid cross contamination

*10 Clean Sight and Touch

Clean soda gun nozzles.

*35 Jewelry Prohibition

Employee wearing bracelets.

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

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

*22 Handlers-Certificate Not On Site

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

*41 Food Labeling - Bulk food for self dispensing

*39 Utensils, consumer self-service

*45Physical Facilities Floors,Walls,Ceilings

*34 Outer door: solid,selfclosing,tightfitting

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

provide date marking for all containers

*10 Clean Sight and Touch

provide cleaning for the freezer, WIC

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

Ran meat and beer store together

*19 Water & Plumbing in good repair- per code

Learning in WIC

*42 Floors/walls/ceiling/nonfood dirty

WIC

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

Move all the food containers under the dripping in WIC

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

*06 Discard TCS if date marked exceeds temp & time

Milk expired Mar 8/18. Must be discarded.

*35 Hair Restraints effective

Employee not wearing hair net. Must wear hair restraint.

*31 Handwashing lavatory - accessible

HW used to store ice spoons. HW must be used for Handwash only.

*45 Floor& wall junctures- coved & sealed

Gap between WH/Wall. Must be sealed.

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

Squeeze bottles not labeled. Must be labeled.

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

Knives stored on wall / 3CS. Ice scoop stored on ice. Must be properly stored.

*36 Cloths in-use for wiping between uses stored

NOT ON TOP OF BOTTLES

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

ALL ITEMS STORED OVER 24 DEGREES

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

DESIGN

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

RAW DUCK OVER PEPPERS RAW DUCK OVER LETTUCE

*02 Cold Hold (41øF/45øF or below)

BEEF 52 DEGREE F

*45 Premises shall be maintained in good repair

FIX FLOOR IN DRY STORAGE SHELTER, LEAKING UNDER 4 COMP, SPLASH GUARD

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

*18 Toxic items stored above food/utensils

BOTTLED DRINKS

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

*47 Other Violations

"MOST RECENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST" SIGN

*42 Nonfood-contact surfaces material

MUST USE NON Absorptive MATERIAL

*31 Handwashing lavatory - used for other purpose

CAN NOT USE HAND SINK FOR DUMP SINK

*10 Clean Sight and Touch

EXCESSIVE MOISTURE IN THE FRONT WINE COOLER

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD ( FOOD WORKER CUTTING CHERRY TOMATOES BARE HANDED )

*32 Damaged Equipment

REPLACE SEVERAL BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

ENSURE ALL FOOD PREPARATION STAFF WEARS HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

REMOVE DUST FROM FAN COVERS OF THE WALK IN COOLERS

*45 Premises shall be maintained in good repair

RE SURFACE AND PAINT WALL NEAR THE DISHWASHER (03 - 15- 2017 )

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLING UNIT MISSING ONE