COLUMBIA RESTAURANT

High Priority - Live, small flying insects found 1 fly in back kitchen area by dishwasher.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (117F - Hot Holding) chef reheated beef to 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board parts on shelves across from 3 compartment sink has stains.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor underneath oven on food preparation line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying. Employee unstacked dishes. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from underneath dishwasher.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in bar. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up.

Basic - Stored food not covered. Cooked black beans in walk in cooler. Operator removed at time of inspection. Corrected On-Site

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. Dishwasher tested o ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Restaurant has 2 dishwasher.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put food in his mouth and did not wash hands his hands. Chef spoke with employee handwashing washed his hands. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags don't have dates.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings, chef added proper date to milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line has stains.

Basic - Employee eating while preparing food. Employee eating while working on cooks line.

Basic - Employee with no hair restraint while engaging in food preparation. Employee not using a hair restraint on cooks line. Employee put on hair restraint Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation Warning - From follow-up inspection 2024-12-16: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at silverware station. Operator removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-16: Employee drink on dish drying rack in dish area. Operator removed. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish drying rack. Warning - From follow-up inspection 2024-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2024-03-18: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Clear plastic lids Repeat Violation Warning - From follow-up inspection 2024-03-18: Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning of clear containers on dish drying rack. Warning - From follow-up inspection 2024-03-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Broken lid of container holding cooked meat in walk in cooler. Repeat Violation - From follow-up inspection 2023-11-13: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw squid. Operator relocated at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in handwash sink operator removed at the time of inspection. Corrected On-Site

Basic - Employee food container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin and food on bar top.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bar top.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Salad container that holds bulk lettuce.

Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack.

Basic - Stored food not covered. Sangria in walk in cooler near dry storage room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in handwash sink. Operator removed at time of inspection. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Cut fruits , pitchers of beverages, bar area Repeat Violation

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. Server handling bread, management spoke to employee Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Set up triple sink Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Storage room , catering trays. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Displayed food not properly protected from contamination. Oranges, lemon etc behind bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Management spoke to employee Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (55°F - Cooling) vegetables tomato garlic sofrito (49°F - Cooling), diced ham and artichokes (49°F - Cooling) Operator discarded at time of inspection. Warning - From follow-up inspection 2021-07-29: Roast pork 40°, cooked Beef 41°,shrimp with crab meat 40°, cooked chicken 39°Complied