| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/08/28 |
Risk Category 3 |
Routine |
Physical Facilities in Good Repair |
Broken tiles outside of bar entrance inside establishment is not maintained in good repair |
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gasket to the raw bar unit (door; center unit) is in poor repair. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Handwashing Cleanser - Availability |
Soap was not provided at the hand washing sink at the bar |
Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. |
Corrected |
| 2018/08/28 |
Risk Category 3 |
Routine |
Equipment Compartments, Drainage |
The cookline refrigeration units (all on right side near serving window/area) waste collection compartment is not properly sloped to eliminate pooling water. |
Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in several of the refrigeration units in the pizza prep and cookline areas. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Undercounter refrigeration unit in the raw bar was observed in a state of disrepair and damaged. |
Repair the refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair theunits, replace it with one that meets |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent |
The nonfood contact surface of the towels underneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth. |
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Pests - Controlling Pests |
Harborage conditions exist (presence of fruit flies in bar area and flies near raw bar/parts of kitchen) |
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Lighting, Intensity |
Less than 50 foot candles of light was noted in the small prep area outside on patio |
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Foods (shrimp/scallop/pizza sauce) are cold holding at improper temperatures in the pizza prep refrigeration unit |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria by repairing unit to required cold holding temperatures. |
Corrected |
| 2018/08/28 |
Risk Category 3 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink at the bar has equipment pieces located inside |
Use handwash sink only for handwashing. |
Corrected |
| 2018/08/28 |
Risk Category 3 |
Routine |
Outer Openings - Protected |
Outer opening of the food establishment is not protected against entry of insects and rodents (door left open connected to outdoor and inside bar in main dining room) |
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents |
|
| 2018/08/28 |
Risk Category 3 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory at the main bar |
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid |
Corrected |