||Ready-to-Eat, Potentially Haza
||In house prepared ready-to-eat potentially hazardous food(s)
||prep area cooler
||Without date of consumption marking
||Found ready to eat (rte), time/temperature control for safety (tcs) food,- large container of facility made yogurt in the 2 door salad cooler, large container of rice pudding in the basement walk in cooler, a container of cheese patties in the 2 door dessert prep top cooler, and a pitcher of yogurt in the bar cooler, without 7 day (day prepared + 6 days) datemark. Pic corrected by providing 7 day datemark for noted items and has been instructed to monitor and ensure employees are datemarking appropriate items. This is a repeated priority foundation violation and a risk control plan is required to be submitted. ,
||Safe, Unadulterated, and Hones
||prep area cooler
||Found a container of ras malayee (cheese patties) covered with moldy spots in the 2 door dessert prep top cooler. Pic corrected by discarding cheese patties and states staff may not have rotated cheese patties. ,
||Cleaning, Frequency and Restri
||Physical facilities/structures floors
||With accumulation of debris
||Found the floor under equipment, edges and corners in the upper level kitchen and basement prep areas soiled with accumulation of debris. To correct thoroughly clean floors and keep clean.
||Present in facility With over loaded/loaded trapping devices
||Observed the presence of flies in the basement bar and prep areas, and in the main level dishwashing area. To correct keep facility clean and dry, in good repair, and continue fly control measures.
||Hair restraint hat
||Not worn on head/hair
||Observed an employee working on the cooking line not wearing hat/hair restaint. Employee corrected by wearing hat/hair restraint.
||Equipment, Utensils, Linens, a
||prep area shelf under table
||Not stored in self-draining position
||Found several clean pots stored stacked and upright on the shelf under the prep table. Pic corrected by storing pots inverted allowing water to drain. Found several knives stored between cooler and prep table. To correct store knives in a knife holder or an area that is easily cleanable.
||Maintaining Premises, Unnecess
||Not removed from facility
||Observed various equipment and items in the basement bar area on the floor and counter tops. To correct determine if items are needed and either remove items or properly store items.
||Nonfood contact surface(s)
||cooking/preparation area cooler
||Found the door gaskets, surface sealing areas of doors, and bottom of coolers soiled with accumlation of debris. To correct thoroughly clean coolers and keep clean.
||Physical facilities Floor(s)
||prep area floor
||In poor repair
||Found the floor in the kitchen with worn tile grout, coving covered with rough coating and loose and damaged tile and coving. To correct repair floor to be smooth, durable and cleanable.
||Warewashing Equipment, Cleanin
||Warewashing equipment dishmachine
||Dishwashing machine spray head nozzle
||Not cleaned Through out the day as necessary
||Found a few spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles and clean when clogged.
||Certification of managerial em
||Found no food safety manager certificate available in facility. Pic states a kitchen manager is certified but certificate is not in facility. To correct have manager certificate available in facility.