Health Report #108710

Establishment Name: Vellum Restaurant
Report Date: 08/26/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention, Air Gap N/A N/A N/A Observed the spray arm at the dish machine area hanging below the flood rim of the drain board. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. (p) to correct repair the noted item to have at least a one inch air gap between the end of the spray arm and the top of the drain board flood rim. ,
Critical Conditions of Use N/A N/A N/A Observed can of hot shot flying insect killer in kitchen area the facility. Poisonous or toxic materials shall be: (a) used according to: (1) law and this code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (p) (3) the conditions of certification, if certification is required, for use of the pest control materials, (p) and (4) additional conditions that may be established by the regulatory authority. To correct discard the noted item into the garbage. Corrected: person in charge discarded the noted item into the garbage.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Observed an inconsistent date marking being used in the facility. Potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of 7 days. (pf) to correct put a consistent date marking system in use for the facility. ,
Normal Equipment Food-Contact Surface N/A N/A N/A Observed the following: 1. Ice bin in the kitchen with a mold like build up in the upper section of the ice machine. 2. Both pop guns at the bar with a heavy soil build up. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct clean the noted items and clean at a greater frequency. ,
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed the following areas of the facility in need of cleaning: 1. Floors at the bar under equipment. 2. Floors in the kitchen under the cook line top loading coolers and sinks. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted areas and maintain them clean.