SKY TERRACE 3RD FLOOR WEST

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a speed cart next to water fountain. Employee unblocked handwash sink at time of inspection. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled over front line cook.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks.

Basic - Food stored on floor. One case of bottled water stored on floor in dry storage area. Employee relocated case of water to an approved location at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets are soiled. Employee began cleaning gaskets at time of inspection. Corrective Action Taken

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying cutting board with a blue cloth in dish pit area. Employee rewashed cutting boards at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on microwave at prep table. Operator removed drink. Corrected On-Site

Basic - Equipment in poor repair. Ran dish machine multiple times, tested 0ppm. No ware washing at time of inspection. Operator informed employee to wash food equipment in other facility down stairs until dish machine repaired. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table on cookline. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed accusation of food debris in handwash sink at dish machine area. Operator cleaned handwash sink at time of inspection. Corrective Action Taken

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exits restroom, then returned to cook line and engaged to work with food without washing hands. Discussed with operator about proper handwash procedures, employee washed hands at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by ice machine and by dish machine. Employee provided at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at three compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked pork 98-112 F stored in steam well at cook line. Employee reheated at time of inspection, temped 167 F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee obtains water for steam well in handwash sink at cook line. Observed metal scrubbing pad and equipments parts stored in handwash sink at dish machine area. Employee removed items from handwash sink. Discussed with operator about handwash sink for handwash only. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Handwash sink next to ice machine.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran handwash sink next to mixer at kitchen approximately 3 minutes, temped 74 F. Operator called maintenance staff to repaired, re temped 109+ F. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board at cook line. Operator removed. 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. Sanitizer tube disconnected from dish machine, operator stated that repair order in process. three compartment sink setup. Corrective Action Taken Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine has no sanitizer provided, but employee ran dish machine for dishes and food equipments at time of inspection. Discussed with operator, three compartment sink setup to sanitize manually at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes and food debris in handwash sink at dish machine area.

Intermediate - No hot running water at three-compartment sink. Ran hot water approximately 2 minutes in three compartment sink, temped 92 F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sinks next to three compartment 91 F, next to ice machine 94 F, and expo line area 78 F. However, hot water temped 110+ F in handwash sink on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on storage shelf over the reach-in cooler on cook line. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at dish machine area.

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. Dish machine has no chlorine sanitizer connected. Operator setup three compartment sink and orders chlorine sanitizer at time of inspection. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employee washed hands in handwash sink with no hot water at least 100 F provided.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine tested 0ppm. Operator informed employee that all food utensils and equipments needs to re sanitize manually in three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pasteurized liquid egg yolk in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine blocked by 2 large sheet pan food storage boxes. Operator removed to other locations. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink. Hot water shut off due to leakage.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed 1 employee drinking on cook line and 1 employee drinking at dish machine area.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine. No handwashing sign provided at a hand sink used by food employees. Handwash sink at dish machine room.

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

Basic - Dead roaches on premises. 1 dead roach under prep sink next to three compartment sink. Operator discarded, cleaned and sanitized the floor. Corrected On-Site

Basic - Food stored on floor. Observed a case of bottle water stored on floor under sinks at bar. Operator removed from floor. Corrected On-Site

Basic - Hole in or other damage to wall. Next to handwash sink behind cook line, under the clock.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded. Corrected On-Site