BAY 13 BREWERY AND KITCHEN

High Priority - Live, small flying insects found. Observed approximately 10 or more flying insects in the air by the mop sink area located in the kitchen area. Observed approximately 20 or more flying insects in the air by the reach in cooler located in the kitchen area. Observed approximately 10 or more flies landing on the walls of the kitchen area. Observed 15 plus flying insects in the air above the prep sink area in kitchen area. Observed 10 plus flying insects by the garbage can located at the kitchen entrance area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked wings (52F - Cold Holding); pork chops (52F - Cold Holding); cooked chicken (52F - Cold Holding); burger patties (51F - Cold Holding); marinated chicken (51F - Cold Holding); mortadella (51F - Cold Holding); brined wings (53F - Cold Holding); salmon portions (53F - Cold Holding); raw beef (52F - Cold Holding); provolone cheese (52F - Cold Holding); cooked vegetables (54F - Cold Holding); pork belly (53F - Cold Holding) at walk-in cooler unit, as per manager from previous day overnight. Repeat Violation Warning

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed fresh oysters at reach in cooler units by prep sink area and tags not present, staff provided the tag. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored at unit next to 3 compartment sink. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer in use for 3 compartment sink and sanitizer bucket and not test strips available. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to 3 compartment sink. Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at unit by kitchen entrance. Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at several cooling units. Warning

Basic - Ceiling tile missing. Observed at kitchen line hall into prep area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and ware washing. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main walk-in cooler maintaining temperature of 52°F. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable. Repeat Violation Warning

Basic - Equipment in poor repair. Observed reach in cooler unit in disrepair at storage area sink area. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler unit, storage area and behind/ in-between cooking equipments. Warning

Basic - Food stored on floor. Observed several boxes of various food products stored on the floor at walk-in freezer unit. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door cook line. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several cooling units, also exterior of food equipment. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over prepared ready to eat vegetables at reach in cooler kitchen line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cooling); raw chicken (47F - Cold Holding); ham (47F - Cold Holding); whole beef (47F - Cold Holding); nick meat seared (49F - Cold Holding). ; precooked chicken wings (48F - Cold Holding); cooked meat for filling (47F - Cold Holding); alioli sauce (48F - Cold Holding); beef stock (54F - Cold Holding), as per chef all from day prior.

High Priority - Toxic substance/chemical improperly stored. Observed a container of rubbing alcohol stored at preparation table next to preparation sink.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaned sanitized handwashing sink blocked with some buckets at kitchen line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer containers and used towel stored at handwashing sink by 3 compartment sink area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed cleaned sanitized at handwashing sink by kitchen cookline area.

Intermediate - No soap provided at handwash sink. Observed cleaned sanitized at handwashing sink next to 3 compartment sink.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed marinated chicken, ham, beef in ROP packaging at walk-in cooler, as per chef for less than 24 hours. Chef was advised to totally discontinue the use of TOP or submit for HACCP plan approval.

Basic - Bowl or other container with no handle used to dispense food. Observed inside containers of flour at storage area.

Basic - Ceiling tile missing. Observed to paper several missing ceiling tiles all over the kitchen, storage and common areas in the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen and storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized working containers at drying rack next to handwashing sink exposed to splash.

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the front the kitchen preparation area on area and auxiliary cutting boards.

Basic - Equipment in poor repair. Observed several refrigeration equipment in poor repair at storage area.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Faucet/handle missing at plumbing fixture. Observed to paper at three compartment sink unit.

Basic - Floor soiled/has accumulation of debris. Observed at walk-in cooler units, at several places at kitchen preparation areas.

Basic - Food stored on floor. Observed two containers containers of prepared food stored on the walk-in cooler floor, also several cases of beef and other items at walk-in freezer floor as well.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses. Observed at kitchen line stoves.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at some units in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at several reach-in cooler units, at the walk-in cooler and walk-in freezer units as well, also the fan covers at walk-in cooler unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line units.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind and above the dishwasher and 3 compartment sink area, also missing caulking.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed kitchen line.

Intermediate - No hot running water at three-compartment sink.

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.

Intermediate - No running water at three-compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Ice buildup in walk-in freezer.

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

Basic - Kitchen entrance door soiled with accumulated grease.

Basic - Plumbing system in disrepair. Hand sink for Cookline and dishwashing area leaking.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee was advised to set up three compartment sink for sanitizer.

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar.

Intermediate - No soap provided at handwash sink. Front counter.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles for reach in coolers at kitchen/ gaskets.

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

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floors not constructed to be easily cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Storage area not maintained clean and organized.

Basic - Working containers of food removed from original container not identified by common name. At walk in cooler observed many items cooked from previous days not labeled. Beef, lamb, chicken, beans.