Apr 10, 2012 (Follow-up)

Dec 22, 2011 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Corrective action conducted during the inspection, forms issued, reviewed and signed during the inspection. (Corrected On Site)
• No bare hand contact with ready-to-eat foods or approved
  Observed salad preparation food employee using bare hand contact to handle salad ingredients, mix salads, and to place salad and crabcakes in bowls and on plates for service to customers. Proper methods on how to prepare and handle food items discussed with employee as well as, proper handwashing and glove usage conducted during the inspection. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing units located in the basement food preparation area, kitchen and bar areas unaccessible to conduct proper handwashing. Equipment,and food removed from units during the inspection. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing signage not provided at handwashing sinks throughout. Signage provided and posted at handsinks during the inspection. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed such as; bar espresso wands(COS), basement food preparation tables and shelving, can opener,kitchen cook/line food contact surfaces throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) located in cook/line ice baths and in the under counter refrigeration unit maintaining improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Observed chemicals stored next to food items located on the basement food preparation shelving units. Corrective action conducted during the inspection chemicals relocated during the inspection. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Observed walk-in refrigeration units not maintaining proper temperatures, walk-in cooler 46F and walk-in freezer 5.2F as well as the cook/line under counter reach-in refrigeration unit not in operation, unit maintaining temperature of 69.8F,out of order sign placed on unit during the inspection. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Observed unlabelled working food bins/containers located in the basement food preparation area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed live roach activity on the wall of the kitchen cook/line food preparation counter area. Observed dead roaches in the lightshield cover and behind the plastic shield sealed on the wall above the basement three compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Observed food employee wearing jewerly. Corrective action conducted during the inspection. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. Corrective action conducted during the inspection. (Corrected On Site)
• In-use utensils: properly stored
  Observed in-use utensils stored in water not maintaining temperature of 140F or above, 99.3F during the inspection. In-use utensils such as knives stored between the wall and counter, knives removed and cleaned and container of fresh water stored on the stove top in order to maintain temperature of 140F or above to sanitize in-use utensils. Corrective action conducted during the inspection. (Corrected On Site)
• Nonfood-contact surfaces clean
  Observed unclean oven interior, grill located on the kitchen cook/line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed basement handsink ajar from the wall, scaling paint on the basement food preparation walls, missing kitchen ceiling tiles, warewashing wall panel in poor repair, cook/line salad preparation electrical outlet ajar from the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean lightshield covers, insects and debris present, smoke damaged wall and ceiling tiles throughout the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed unclean cook/line hood system filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)