The Skellig

*02 Cold Hold (41øF/45øF or below)

PROVIDE COLD HOLDING AT 41 DEGREES OR BELOW

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

PROTECT FOOD FROM CONTAMINATIO

*31 Individual, disposable towels

PROVIDE PAPER TOWELS AT HAND SINK BY 3 COMP

*18 Use toxics according to additional condition

KNIFES STORED IN SANITIZER

*10 Clean Sight and Touch

BLACK ACCUMULATIONINSIDE ICE MACHINE AND DEBRIS INSIDE FOOD SLICER

*02 Cold Hold (41øF/45øF or below)

Observed sausages held at 50 Degrees F in RIC.

*10 Clean Sight and Touch

Observed dirty ice machine. Observed dirty soda gun nozzle and holder at bar.

*18 Use toxic according to manufacturer direction

Observed kitchen knives stored in Quat sanitizer on cook line.

*19 One Inch Air Gap

Need at least 1" air gaps at floor drains.

*29 Cold/hot hold unit thermometer easily viewable

All cooler/freezers need easily viewable thermometers(WIC).

*31 Individual, disposable towels

No paper towels at bar handsink.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*10 Clean Sight and Touch

Clean inside ice machines

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

No eating around food/clean dishes

*47 Other Violations

Post proper signage

*43 Clean vent syst:Intake/exhaust air ducts

clean vents

*35 Hair Restraints effective

provide hair restraints

*32 Damaged Equipment

replace gaskets on WIC

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

*03 Food products not maintained at 135øF or above

Black Beans 126.8F

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*26 Advisory- "consuming raw#." alternate text

provide consumer advisory and an asterisk for every product sold raw or undercooked burgers

*21 Demonstrateion of knowledge by PIC

Kitchen employ lack the knowledge

*29 Sanitizing solutions, testing devices

provide new test strip

*39 Keep utensils handles upright or protected

provide scoop with handle

*02 Cold Hold (41øF/45øF or below)

*19 Water & Plumbing in good repair- per code

leaking at 3 comp sink

*34 Outer openings:closing holes, gaps

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improper stored on equipment (warning)

*14 When to wash hands before donning new gloves

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

*26 Consumer Advisory Disclosure---asterisking

*34 Outer door: solid,selfclosing,tightfitting

keep door to kitchen closed

*36 Cloths in-use for wiping between uses stored

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

raw eggs overproduce, pickles

*34 Outer door: solid,selfclosing,tightfitting

*26 Consumer Advisory Disclosure---asterisking

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

raw chicken over smoked salmon

*42 Dirty nonfood contact surfaces

clean soda gun drip catch

*14 When to wash hands before donning new gloves

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

*18 Licensed pest control applicator only

*31 Individual, disposable towels

none at bar

*47 RFSM Certificate - Not Display

must be displayed to public

*10 Chlorine exposure time table

10 ppm at dish machine

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

cover any food not in immediate use when doors are open, bar food and ice to be protected from insect contam.

*21 RFSM - Not On Site