CRU CELLARS

Basic - Food stored on floor. Observed oil stored on dry storage floor at time of inspection

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles in kitchen at time of inspection.

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2026-03-10: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2026-03-10: Time Extended

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. Buttermilk opened and held longer then 24 hours has no date markings inside reach in cooler on cooks line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic oil cold holding 45F. Chef placed oil in freezer Re-temp at 40F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Chef removed dirty dishes and placed in 3 compartment sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for sanitizer. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory. Manager printed and hung up consumer advisory. 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. Chicken inside refrigerator held longer then 24 hours has no date markings. Chef added proper date markings to chicken. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employee reporting agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork held longer then 24 hours has no date markings. Chef added proper date to pork. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cooks line with no hair restraint.

Basic - Equipment in poor repair. Gaskets torn inside reach in cooler on cooks line.

Basic - Food stored on floor. Fryer oil stored on floor in dry storage area.

Basic - Light shield damaged/in disrepair. Light shield missing overtop cooks line.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over top cooks line is missing shielding. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop French fries inside refrigerator next to dishwasher.

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. Buttermilk opened and held longer then 24 hours has no date markings.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw salmon,raw shrimp,ground beef, inside reach in cooler on cooks line has no date markings.

Basic - Food stored on floor. Pesto stored on floor inside walk in cooler. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light overtop of oven is missing shielding protection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored underneath reach in cooler across from oven.

High Priority - Dented/rusted cans present. See stop sale. Can of Carbanzo has a dent around the rim.

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 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is fixed.

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 markings to milk. Corrected On-Site

Basic - Cloth used as a food-contact surface. Shelled egg stored inside refrigerator on top of non food grade cloth. Chef removed cloth from egg containers. Corrected On-Site

Basic - Food stored on floor. Grease stored on floor in dry storage. Chef removed grease and properly stored it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line has food debris. Chef cleaned out old food debris. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom has no covered trash can.

Basic - Food stored on floor. Remoulade sauce stored on floor inside reach in cooler. Chef removed and properly stored sauce. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Bags of trash on the ground around dumpster area. Chef removed and placed trash bags inside dumpster. Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients. Chef added proper markings. Corrected On-Site

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. Opened milk has no date markers. Chef dated milk. Corrected On-Site

Basic - Open dumpster lid. Chef closed dumpster lid. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients.