DISTRICT BAR & KITCHEN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed hamburger on grill and changed gloves without washing hands before handling cooked hamburger. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for salmon that can be ordered undercooked. Operator obtained parasite destruction letter, salmon is pellet food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over pickles in walk-in cooler. Manager placed salmon on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line grill: cheese (46F - Cold -Holding). Manager stated cheese stored in reach-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: cheese (46F - Cold -Holding). Manager stated cheese stored in reach-in cooler overnight. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Container of water stored in cook line hand washing sink. Manager removed container during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner stored next to downstairs wait station ice machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to walk-in cooler. Manager placed chain around CO2 tank. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wine buckets stored on top of second floor ice machine. Manager turned buckets over. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food on cook line. Employee put on beard guard. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee removed tongs during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at second floor bar hand washing sink.

Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over margarita mix in walk-in cooler. Manager moved strawberries to another shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: cheese (47F - Cold Holding); tomatoes (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed bags of ice on items to reduce temperature to 41F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer stored in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cook line reach-in cooler. Manager removed phone during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee removed tongs and placed them on a prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.

Basic - Old labels stuck to food containers after cleaning. Old labels stored on pans in dish area. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut apples stored in cook line reach-in cooler, labels still on apples.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee working on cookline adjusted pants the. Changed gloves without washing hands. One male employee on cookline adjusted pants with gloved hands then continued to prepare food without washing hands and changing gloves. Repeat Violation Admin Complaint

High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Male employee cooking on cookline with a splinted finger covered with ace bandage around hand.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in bar area. One live fly in kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ten pieces of salmon. Salmon was thawed under refrigeration and at 41F, the establishment did not open reduced oxegen package that bears label to open prior to thawing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in upstairs bar soiled with slimy substance. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in reach in make table from 1/2 with no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in pasta. Bowl in Brussel sprouts.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ten pieces of salmon stop saled. Salmon was thawed under refrigeration and at 41F, the establishment did not open reduced oxegen package that bears label to open prior to thawing.

Basic - Duct tape used to repair nonfood-contact surface. Grey duct tape on ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf over pizza boxes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female server wearing bracelet. Employee on cookline wearing watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.

Basic - Food storage container/container lid cracked or broken. On clean dish shelf, melted plastic pan.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at upstairs bar in water with temperature of 45F. Utensils in downstairs bar in water with a temperature of 67-72F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster soiled with slimy substance in upstairs bar.

Basic - Old labels stuck to food containers after cleaning. Residue on multiple clean dishes.

Basic - Standing water in bottom of reach-in-cooler. In the bottom of reach in cooler at bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in make table on cookline: container of unwashed small tomatoes on shelf over pastry shells. In walk in cooler: unwashed cases of small tomatoes, lettuce and peppers on shelf over washed produce and sauces. Unwashed berries on shelf over creamer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel mopping up water at bar.

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 in dish area, 0 ppm. Manager had employee change sanitizer bucket, 50 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to handle clean trays without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

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. Employee placed toasted hamburger bun on top of hamburger with bare hands on server aisle.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen ear dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: mozzarella cheese (45F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item held on cook line: onions (89F - Hot Holding). Manager stated item placed on cook line three hours prior to temperature being taken. Employee placed item on stove to reheat, 169F. Item in table top warmer across from cook line grill: mashed potatoes (115F - Hot Holding). Manager stated item was reheated and placed in warmer three hours prior to temperature being taken. Employee reheated potatoes on stove top, 176F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in downstairs mop sink. Hose side of splitter in upstairs mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all cook line reach-in coolers. Soda guns in upstairs and downstairs bar areas.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in downstairs mop sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container underneath prep table across from walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nested on shelf above dish machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop next to downstairs soda machine stored in standing water, 82F.

Basic - Old food stuck to clean dishware/utensils. Container stored on shelf above dish machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets in prep area,0 ppm. Manager had employee change sanitized water, 200 ppm. Corrected On-Site