- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed vodka sauce and risotto in prep table and half & half in bar refrigerator cold holding at improper temperatures.
Correction: Thermostats in both units were adjusted to maintain TCS food at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed mold-like substance inside two ice machines.
Correction: Clean interior of ice machines with sanitizer.
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12/17/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (CORRECTED DURING INSPECTION): Observed the following foods cold holding at improper temperatures in the following locations:
-Upstairs walk in cooler - spinach dip, shrimp dip, risotto
-Prep table #2 - boiled egg, goat cheese
-Prep table #4 - cole slaw, corn slaw
-Prep table #5 - diced tomatoes, risotto
-Prep table #6 - butter, honey mustard
Correction: Discard TCS food in the top section of prep table #2. Relocate food in the other units to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Keep the tops of prep tables down as much as possible to maintain proper temperatures.
- Equipment - Cutting Surfaces
Observation: The cutting boards along the prep tables are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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06/02/2015 | Routine | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Sandwich Prep Reach in Refrig: Cole Slaw: 33, Sliced Tomatoes: 33, Continental Reach in Refrig: Sour Cream: 39. Grill Reach in Refrig: Crab Meat: 33, Cheese: 35.Walk in Refrig. Parmesan Cheese: 39, Corned Beef, Sliced: 39: Jordan Reach in Refrig.: Milk: 38
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Calimari observed cold holding at improper temperature in the salad prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/30/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Walk in Refrig.: Cheese, Whole: 41, Chicken Salad: 40. Walk in Refrig. (Basement) Pastrami, Whole
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes and oysters observed cold holding at improper temperature in the salad prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/23/2014 | Risk Factor | |
Food Temperatures, Continued: (Deg. F.) Cold Holding: Walk in Refrig.40, Cheese Cake: 41, Pizza Station Reach in Refrig: Pizza Sauce: 35, Sausage: 35, Walk in Refrig: II
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hard-boiled eggs and blue cheese observed cold holding at improper temperature in the salad prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Physical Facilities in Good Repair
Observation: Floor behind the bar is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/29/2014 | Routine | |
Food Temperatures, continued: (Degrees F.) Cold Holding: Pizza Prep Reach in Refrig. Diced Ham: 38, Pizza Sauce: 33, Walk in Refrig. (basement): Cheese: 41, Turkey: 39, Cheese: Cold Drawer: 44, Jordan Reach in Refrig. Milk: 41
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pastrami and sliced cheese observed cold holding at improper temperature in the cold drawer under the flat grill.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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01/27/2014 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding Produce Walk in Refrig.: Sour Cream: 40, Main Walk in Refrig. Salami: 41, Ham: 24, Lobster: 39
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Blue cheese observed cold holding at improper temperature in the salad prep reach in refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: handwashing sign missing from the handwashing station at the bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/30/2013 | Risk Factor | |
Food Temperatures, Continued
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the upstairs walk in refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
- Back panel of saute reach in refrigerator.
- Top shelf in the pizza prep area of the kitchen'
- Exterior surface of the floor mixer in the basement
- Shelf above the soft drink dispenser.
- Pizza spatula and knife bins (corrected)
- Bottom shelf of fryer prep table.
- Shelf area behind soft drink dispenser in kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees: hand washing sign missing from hand washing sink in basement.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Floor behind bar is missing tiles.
Correction: Replace the tiles to ensure a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/14/2013 | Routine | |
Food Temperatures, Continued: Cold Holding: Walk in Refrig. (Basement) Blue Cheese: 41, Mozzarella Cheese, Whole: 40.
No violation noted during this evaluation. | 03/26/2013 | Risk Factor | |
Food Temperatures, Continued: (Degrees F.) Cold Holding: Food Prep Reach in Refrig.#1: Butter: 41, Pepperjack Cheese: Food Prep Reach in Refrig. #2: 41, Food Prep Reach in Refrig. #3 Chicken: 40
No violation noted during this evaluation. | 12/14/2012 | Risk Factor | |
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