||Potentially Hazardous Food (Ti
||Cold food item(s)
||cooking/preparation area counter
||Stored above 41 degrees F
||Found time/temperature control for safety (tcs) food, milk 48°F, and liquid eggs 52°F in the 1 door under counter cooler in the dining area cooking station. Pic temporarily corrected by discarding tcs food above 41°F and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. ,
||Ready-to-Eat, Potentially Haza
||Commercially processed ready to eat potentially hazardous food(s)
||cooking/preparation area cooler
||Without date of consumption marking
||Found ready to eat (rte), time/temperature control for safety (tcs) food, several opened boxes of desserts, cheese cake, cakes, opened salt cured products (sopressata, abruzzes) without 7 day (day opened + 6 days) datemarks in the 4 door sectional reach in cooler. Found an opened carton of half and half which was passed use by date, and without 7 day datemark in the bar cooler. Pic corrected by providing datemark for desserts, and discarded salt cured products and half and half. Pic has been instructed to monitor and ensure appropriate rte, tcs foods are datemarked. ,
||Stored over/with Equipment/utensils
||Found several spray bottles of cleaning chemicals stored on utensil storage shelves with clean utensils. Found several spray bottles of cleaning chemicals stored on top shelf in the dining room waitstation above tea packets and utensils. Pic corrected by relocating chemical spray bottles to areas below and away from food utensils and food. ,
||When to Wash
||Did not wash hands after handling soiled equipment, surfaces, utensils
||Observed dishwasher handle soiled dishes and then handle clean dishes without washing hands. Pic corrected by having employee wash hands prior to handling clean dishes. Pic has been instructed to monitor and ensure dishwashers are washing soiled hands before handling clean utensils. ,
||Consumption of Animal Foods th
||Menu advisories for raw or undercooked food(s)/ingredient(s)
||dining area Menu
||Found items (animal-based foods) on the breakfast, lunch and dinner menu that can be ordered undercooked without proper consumer advisory, that is without disclosure. To correct add disclosure to all animal-based foods on menus that can be ordered undercooked, that is asterisk (*) undercooked foods to a footnote stating the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Example:
menu item: *tasty basic burger
on the menu:
*contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ,
||Cleaning, Frequency and Restri
||Physical facilities/structures floors
||Found the floor under equipment, edges and corners in the entire kitchen and bar soiled with accumulation and build up. To correct thoroughly clean floor and clean on a more frequent schedule.
||prep area drains
||Present in facility
||Observed the presence of flies in the bar drain areas, and in the kitchen prep areas. To correct keep facility clean and dry, in good repair, and continue fly control measures.
||Cooking and Baking Equipment
||Baking and cooking equipment
||Back kitchen area pop corn machine
||Not cleaned Through out the day as necessary
||Found the pop corn kettle soiled and bottom of pop corn machine cabinet soiled with old popcorn. To correct follow manufacturer's directions and clean entire pop corn machine.
||Not provided At hand sink
||Found no handwashing sign in the bar handsink area. To correct provide sign reminding employees to wash hands.
||Nonfood contact surface(s)
||Found the bottom of the glass chiller in the bar soiled with broken glass and debris. Found the door gaskets and exteriors of coolers in the kitchen soiled with accumulation. To correct clean coolers and keep clean.
||Temperature Measuring Devices
||cooking/preparation area cooler
||Found no thermometer available in several coolers and freezer through out entire facility. To correct provide internal hanging thermometers in all coolers.
||Good Repair and Proper Adjustm
||dining area cooler
||In poor repair broken
||Found the 1 door under the counter cooler in the dining area cooking station not holding tcs food at 41°F. To correct repair cooler to hold tcs food at 41°F. Found heavy ice build up in the 1 door cooler in the dining area waitstation, and in the right wine cooler in the bar. To correct defrost coolers and defrost on a more frequent schedule. Found the soap dispenser in the employee ladies restroom not mounted to wall but sitting on edge of sink. To correct reinstall soap dispenser to wall or replace if necessary. Found the secondary dishwashing machine (not in use) not hot water sanitzing dishes as indicated by heat strip. To correct repair dishwashing machine to hot water sanitize dishes prior to use.
||In-Use Utensils, Between-Use S
||Ice cream chest freezer
||Found ice cream scoop stored on top of lid/cover of ice cream containers. To correct either store ice cream scoop in a dipper well, or provide numerous ice cream scoops and wash after each use. Found ice scoop stored on top of the right ice machine in the back kitchen area. To correct store ice cream scoop in a holder or clean container.
||Equipment Food-Contact Surface
||Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
||pop machine pop nozzles
||Not cleaned per manufacturers instructions
||Found some pop nozzles of the pop machine in the dining room and kitchen waitstations soiled with light accumulation. Found the pop gun nozzles in the bar soiled with light accumulation. Found the areas surrounding the interior front shield of the ice machine soiled with light accumulation. To correct follow manufacturer's directions and clean pop nozzles and ice machine.