BULLA

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees.

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer on food preparation table, no hood .

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. Observed at 2nd floor bar chlorine sanitizer machine, instructed staff to use main kitchen unit while this gets fix.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink. Observed at unit next to dishwasher area, staff refill the soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed at rice cooker at front line, staff removed it. Corrected On-Site

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. Observed precooked pork tuna loin thawing in ROP labeled indicating that it is to remain frozen until time of use, tuna still frozen to the touch.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at some prep tables and some auxiliary cutting boards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee relocated the drink. Corrected On-Site

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 at cook line , staff placed cover on the drink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach-in freezer unit at 2nd floor storage area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over date boxes at walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employees bathroom 2nd floor.

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

Basic - Food stored on floor. Plastic bucket containing food products at walk-in cooler

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At reach-in cooler at cook line.

Basic - Wiping cloth sanitizing solution stored on the floor.

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

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

Basic - Food stored on floor. Observed a second floor a bag with sugar stored on floor. Chef replaced the bag. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwashing area.

Basic - Water leaking from pipe and/or faucet/handle. Dishwashing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Chef took it to dishwashing area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door gaskets.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef placed utensil with bucket on stove Corrected On-Site

Basic - Observed clean utensils stored between equipment and wall. Chef removed the knife 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. It was requested to set up three compartment sink with quat sanitizer.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. At front bar.

Basic - Clean utensils stored between equipment and wall. At dishwashing area knife. Chef removed the knife.. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on dishwasher machine.

Basic - Hole in or other damage to wall. Cover missing for outlet at dishwashing area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops handles in contact with raw food at cook line. Drawers.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Front bar.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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..the three compartment was set up with quat waiting for technician.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Upstairs reach in cooler needs cleaning.

Basic - Ceiling tile missing. By walk in cooler.

Basic - Clean utensils stored between equipment and wall. Knife at dishwashing station.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays on floor.

Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned the exterior of the dishwasher.. Corrected On-Site

Basic - Clean trays. chef placed trays on shelves. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans at kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site