CANARY CLUB

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen was blocked by a bag of peppers, onions, and brooms. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar. Operator provided paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in container at prep table next to food.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic container with no handle submerged in sugar bag. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes on the pizza prep line were at improper cold holding temperature. Several ingredients were being held in plastic containers sitting in the metal insert pans on the top cold rail. Educated employees that using the plastic containers and the metal pans together does not allow adequate proximity to the cold plate to keep product at proper cold holding temperature. Recommended placing product directly in the insert pan, as the unit is designed for product to be held in the pans. Employee emptied tomatoes into the metal pans and began doing the same with other ingredients. cut tomatoes (46F - Cold Holding) Feta cheese stuffed olives at the bar at improper temperature due to holding at room temperature. Educated bartender about proper cold holding, due to the feta cheese. Olives were discarded, since they had been in service greater than 4 hours. feta cheese stuffed olives (65F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Goat cheese sauce at improper hot holding temperature due to being held in a plastic containers sitting in the metal insert pan. Recommended pouring sauce directly into the pan. Educated staff that hot products should be held throughout the product at greater than 135F. Product was placed into metal insert pan. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Windex was hanging with bags of onions. Employee moved chemical away from onions.

Intermediate - Handwash sink not accessible for employee use at all times: handwashing sink in the kitchen was blocked by a bag of onions and a personal backpack hanging in front of the basin and a metal scrubbie inside the basin. Handwashing sink in the pizza prep area was blocked by several plastic containers in the basin. Employee cleared all items from both sinks. Inspector educated employees that handwashing sinks must be accessible and only used for handwashing at all times. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Bartender use the handwashing sink to dump liquid. Educated bartender that handwashing sinks are to only be used for handwashing. Since there is no dump sink behind the bar, discussed alternatives, such as a 5 gallon bucket.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths: quaternary test strips for the kitchen three-compartment sink were water damaged and unusable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two personal backpacks were hanging with 2 bags of onions in the back kitchen. Employee moved backpacks away from food and equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the bar were stored in standing water at 70F. Explained proper storage of in-use utensils to bartender. Utensils were removed from water and stored on clean dry surface. Corrected On-Site