THE BOULEVARD

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the ice machine.

Basic - In-use wet wiping cloth/towel used under cutting board. There is a wet cloth under a cutting board in the back kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (55F - Cooling). Per operator the tomato sauce was prepared the previous day. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the innermost cooler raw salmon is stored above dinner rolls. Operator moved the salmon to proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, tomato sauce (55F - Cooling). Per operator the tomato sauce was prepared the previous day. See stop sale.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The soap dispenser in the service area is not dispensing soap.

Basic - Equipment in poor repair. The left hand door gasket on the innermost cooler is damaged.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. There is a one gallon food bucket inside a container of flour in the prep area. Operator discarded the bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a plastic bowl inside a container of rice in the prep area. Operator removed the plastic bowl. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. There are spatulas inside the hand washing sink on the cook line, operator removed the spatulas. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler lasagna prepared three days prior with no date marking.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son ghe ice chute in the ice machine.

Basic - Bowl or other container with no handle used to dispense food. There is a one gallon plastic tub inside a bin of flour in the back kitchen. Operator removed the plastic tub. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris on the blade guard and around the sharpener on the slicer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water us disconnected at the hand washing sink next to the ice machine in the back kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from oven door handles.

Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam tags are not marked with the last date served.

Basic - Equipment in poor repair. The door gaskets on both doors of the reach in freezer in the back kitchen are torn.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer in the dishwasher is 0ppm. Operator changed the sanitizer bucket, primed the dishwasher, chlorine sanitizer 25ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table across from the flat top grill, raw salmon is stored over cut mushroom. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook sprinkle parsley on to go food with no gloves.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce and chicken stock in the walk-in cooler with no date marking. Per the operator these items were prepared more than 24 hours ago.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in a baine Marie at 117°F. Operator increased heat under the Bain marie. Corrective Action Taken