| 174 |
Bulk labeling |
Food items removed from original container not properly labeled.1. Bulk flour and salt not labeled, provide ingredient labeling |
Non-Critical |
|
| 239 (b) |
Improper storage of clean equipment |
Clean equipment and/or utensils stored incorrectly.1. Stock pots on shelving are stored up, store upside down |
Non-Critical |
|
| 239 (b) |
Improper storage of clean equipment |
Clean equipment and/or utensils stored incorrectly.1. Stock pots on shelving are stored up, store upside down |
Non-Critical |
|
| 297 |
Non potentially hazardous food contact surface(s) soiled |
Non-potentially hazardous food contact surface(s) soiled.1. Interior kick plate soiled, clean and sanitize |
Non-Critical |
|
| 310 (a) |
Ventilation soiled |
Ventilation system soiled.1. Dust on ceilings by the vents, clean2. Dust on the shelving wher stock pots are stored, clean |
Non-Critical |
|
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair.1. Leak under 2-bay sink, repair2. Sprayer arm at the 3-bay sink has duct tape at the spray nozzle. Duct tape is tacky, not smooth, and not cleanable. Discontinue using duct tape. |
Non-Critical |
|
| 324 |
Plumbing system/ repair (Non-Critical) |
Plumbing system(s) not maintained in good repair.1. Leak under 2-bay sink, repair2. Sprayer arm at the 3-bay sink has duct tape at the spray nozzle. Duct tape is tacky, not smooth, and not cleanable. Discontinue using duct tape. |
Non-Critical |
|
| 330 |
Water pressure |
Insufficient water pressure at food establishment.1. Two (2) cookline hand sink water pressure is low |
Non-Critical |
|
| 330 |
Water pressure |
Insufficient water pressure at food establishment.1. Two (2) cookline hand sink water pressure is low |
Non-Critical |
|
| 346 |
Hand sink/soap |
No hand soap provided at hand sink. |
Non-Critical |
|
| 347 |
Hand sink/towels |
No hand drying provisions at hand sink. |
Non-Critical |
|
| 173 |
Cross-contamination |
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.1. Raw salmon stored over cooked mushrooms in grill lowboy cooler |
Critical |
|
| 191 |
Date marking |
Potentially hazardous ready-to-eat food not properly date marked.1. Cooked pasta and sauces in the walk in cooler without a date |
Critical |
|
| 196 |
Consumer advisory |
Establishment serving undercooked and/or raw animal product with no consumer advisory.1. Surf N Turf, Pan Seared Diver Scallops, and Pan Seared Yellowfin Tuna are not included with an astericks for the consumer advisory |
Critical |
|
| 208 (a) |
Copper |
Improper use of copper as a food contact surface.1. Copper mugs used in bar, remove or replace |
Critical |
|
| 294 |
Chemical sanitizer concentration |
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. |
Critical |
|
| 303 (b) (3) |
Chemical sanitizing exposure time and concentration |
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.1. Dishmachine sanitizer measured at 0 ppm because the sanitizer container was empty, but still did not sanitize at 50 ppm after replacing the container. Must manually sanitize dishwares at 3-bay sink |
Critical |
|
| 334 |
Air gap-water supply |
Insufficient air gap between water inlet and flood level rim.1. Dishmachine sprayer arm hangs below sink rim, elevate |
Critical |
|
| 415 |
Pests/rodents |
Presence of pests and/or rodents in facility.1. Observed one (1) small fly in the bar. Remove food, water, and breeding areas. |
Critical |
|
| 438 |
Toxic labeling |
Working container(s) of toxic materials not labeled with common name of contents.1. Two (2) spray bottles in bar were not labeled, Bartender labeled as 'sanitizer" |
Critical |
|