Oct 02, 2014 (Complaint)

• Food separated and protected
  Food must be protected from contamination, pan stocked on top of food items. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Food properly labeled; original container
  Labels not provided on all plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Provide splash guard between hand sink and open top refrigerator that could cause food to become contaminated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed employee wearing jewerly preping food. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)

Jul 01, 2014 (Follow-up)

• Proper cooling methods used; adequate equipment for temperature control
  Refrigeration unit not holding adequate temperature. Sign posted not to use and refrigerator removed from line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Slash guard not present on handsink in triple sink area. (Pending 45 day notice from 6/27/14)

Jun 27, 2014 (Routine)

• Hands clean and properly washed
  Employees observed washing hands for less than 20 seconds on multiple occasions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwash reminder signs not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Multiple hand sinks observed blocked. (Corrected On Site)
• Food separated and protected
  Improper hierarchy observed with burger meat over corn in grill drawers. Foods not stored protected in walk in cooler, bottoms of containers and boxes of produce are stored in direct contact with food. Employee belongings (water bottles) are stored with food and food contacts in multiple areas. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine on lower level has pink mold growth on interior ceiling. (Corrected On Site)
• Proper hot holding temperatures
  Two meat items hold below 135 degrees F in hot box on line. (Corrected On Site)
• Proper cold holding temperatures
  Potentially hazardous foods across the cook line temp above 41 degrees F. Ambient air temperature of kitchen is extremely high and may be impacting proper hold temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  Poached eggs and hollandaise sauce are removed from respective hot and cold holding units and held for time with no written procedures or time stamps indicating time when items were removed from temperature control. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Chemical spray bottles and buckets containing sanitizer are not labeled with common name of chemicals. (Corrected On Site)
• Food properly labeled; original container
  Common names are not present on foods that are removed from original containers and are not easily identifiable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fruit flies observed in dry storage area and by back hallway near elevator and produce. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food handlers wear watches and bracelets while working with food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Ice scoop stored with handle in contact with ice at bar. (corrected on site) Utensils stored in standing water at 110 degrees F on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Splash guard not present on hand sink in triple sink area, creating possible contamination risk for splash and splatter on utensils and containers stored by sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards have heavy ware, burns, and gouges. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves in walk in cooler are lined with cardboard. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal not functional at prep sink. Plumbing leak present beneath triple sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Kitchen ambient air temperature is excessively hot. This heat may be contributing to cold holding temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 19, 2014 (Complaint)

• No bare hand contact with ready-to-eat foods or approved
  Employee observed handling ready-to-eat foods with bare hands. (Corrected On Site)
• Food separated and protected
  Bread covered with plastic wrap stored together with raw shell eggs over counter. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(vegetable stocks) held at improper temperature(s). (Corrected On Site)
• Time as a public health control: procedures & records
  No time records available during inspection for time controlled potentially hazardous foods (raw shell eggs, minced onions). (Corrected On Site)

Dec 13, 2013 (Follow-up)

Dec 05, 2013 (Routine)

• Food separated and protected
  Raw shell eggs stored above chopped lettuce in the walk-in refrigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food itemS(ham, prime ribs, onion dip, chopped lettuce, etc) held at improper temperatures in the drawer and under-counter refrigerators by the cookline area. Products were iced down immediately to keep them at 41 degree F or below at all times. (Corrected On Site)
• Time as a public health control: procedures & records
  Chopped onions kept at room temperature by the grill. Note: Written procedure such as HACCP plan and time log shall be made available to control potentially hazardous food items for safety and has to be reviewed and approved by the DOH. See comment below. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Drawer and under-counter refrigerator not keeping the required 41 degree F or below temperatures to store potentially hazardous foods (steaks, deli ham, salad and dressings)(CORRECT VIOLATION WITHIN 24 HOURS)

Sep 12, 2013 (Follow-up)

Sep 04, 2013 (Complaint)

• Food separated and protected
  BOTTLES WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE AT VISIT. NO BOTTLES MAY BE STORED IN THE ICE DUE TO POSSIBLE CONTAMINATION. THE CITRUS AT THE BAR WAS NOT COVERED AND PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. ICE MACHINES CONTAINED SLIGHT MOLD BEHIND THE DRIP PANELS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT. THEY ARE WORKING WITH STERITECH IN ORDER TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  SEVERAL DISH MACHINES WERE NOT IN COMPLIANCE AT VISIT. (Corrected On Site)

Jul 17, 2013 (Follow-up)

Jul 17, 2013 (Follow-up)

Jul 17, 2013 (Follow-up)

Jul 11, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARD LOCATED AT THE SIDE OF WALK-IN IS CREVICED AND DIRT. MOLD IN ICE MAKER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  3 DRAWER STATION WITH DISPLAY CASES ARE OUT OF TEMPERATURE (t=69, 60. 60) SO IS FOOD IN DISPLAY AND DRAWERS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  GARBAGE DISPOSER NOT WORK. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Aug 03, 2012 (Routine)

• Hands clean and properly washed
  Food employees observed not changing gloves/handwashing between tasks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Handwashing sinks must remain accessible for employee use at all times. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing lavatories throughout the establishment. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed inside of both ice machines.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Thermometers provided & accurate
  No visible thermometer found in under-counter refirgerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Fruit flies observed throughout the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  Food employees observed not wearing hair restraints. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)