Health Report #108115

Establishment Name: Aut Bar
Report Date: 12/18/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food-Contact Surfaces N/A N/A N/A Observed the following in poor repair and needing to be replaced: 1. Both lemon squeezer's located at both bars. 2. Both lime squeezer's located at both bars. 3. Orange squeezer located at main level bar. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct discard and replace all noted items
Critical Potentially Hazardous Food (Ti Cold food item(s) bar cooler Stored above 41 degrees F Observed the following food holding above 41f for an unknown amount of time: 1. Half and half 45f located in the upstairs bar cooler nearest to the entrance. 2. Creamer 45f located in the upstairs bar cooler, nearest to the entrance. 3. Russian dressing 46f located in the one door small top loading cooler nearest to the basement stairs. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct: discard the noted food into the garbage. Corrected: person in charge discarded the noted items into the garbage
Critical Equipment Food-Contact Surface Food-contact surface(s) used for nonpotentially hazardous food(s) pop machine pop gun Not cleaned Observed the following soiled food contact surfaces: 1. Interior upper part of the lemon squeezer located nearest to the small one door top loading cooler. 2. Bottom of the shelf over the steam table and plate storage cart. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items.
Normal Single-Service and Single-Use N/A N/A N/A Observed many reused single service containers such as sour cream tubs and other items that used to contain food. Single-service and single-use articles may not be reused. To correct: discontinue reusing single service containers and purchase reusable/washable food grade containers.
Normal Good Repair and Proper Adjustm Equipment bar cooler In poor repair Observed both coolers not holding cold food at 41f or below in the upstairs bar. Equipment shall be maintained in a state of repair and good condition. To correct: repair both coolers to hold cold food at 41f or below
Normal Repairing N/A N/A N/A Observed the ceiling in the basement prep area and the dishwashing area in very poor repair and peeling paint and heavily damaged. Physical facilities shall be maintained in good repair. To correct repair and repaint the noted ceiling.