BULLA GASTROBAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before. Warning

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of chickpeas at dry storage area at second floor. Warning

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 bar cup washing machine with a chlorine 0 ppm concentration. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (49F - Cooling). As per chef, cooked the day before. Observed raw beef (44F - Cooling) at walk in cooler. As per chef, prepared the day before. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (77F - Cold Holding) at preparation area and Spanish tortilla (76F - Cold Holding). As per chef, less than 4 hours. Products was placed in reach-in cooler for rapid cooling. Warning

Intermediate - No soap provided at handwash sink. Observed at preparation area. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet and watch while doing food preparation at the food preparation area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at shelf near with ware washing area. Warning

Basic - Equipment in poor repair. Reach in cooler handle from cook line. Warning

Basic - Food stored on floor. Observed plastic oil containers stored on floor next to walk in cooler. Chef product from floor. Corrected On-Site Warning

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 scoop handle in flour. Employee moved scoop. Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0ppm located at kitchen dish machine, dish machine used for glassware and bar dish machine. Establishment has a three compartment sink setup using quaternary sanitizer. Corrective Action Taken Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary sanitizer exceeding 500ppm at kitchen triple sink. Advised to Manager to dilute quaternary sanitizer with water. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (65F - Cold Holding at ambient room temperature) located near front kitchen cookline, less than 4 hours. Chef placed raw shelled eggs on ice. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed kids booster chairs blocking handwash sink located at coffee/beverage station. Repeat Violation Warning

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided for quaternary sanitizer used at triple sink. Warning

Intermediate - No soap provided at handwash sink located at bar area. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filters not date marked when last serviced located on wall next to kitchen ice machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured located at upstairs dry storage, behind walk in cooler used to store alcoholic beverages. Warning

Basic - Covered waste receptacle not provided in unisex bathroom used by food employees, at kitchen area. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside located near stairway leading upstairs. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 70F, located on kitchen prep counter. Observed tongs in standing water at 86F located at cookline area. Chef discarded water. Corrective Action Taken Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer bucket exceeding 500ppm. Diluted quaternary sanitizer with water, tested again at 200ppm. Corrected On-Site Repeat Violation Warning

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 chlorine sanitizer at 0ppm at dish machine located at kitchen area. Establishment has a three compartment sink using quaternary sanitizer, setup at time of inspection. Advised to Manager to manual sanitize utensils/dishware/kitchen equipment at three compartment sink until dish machine is sanitizing properly. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and whole tomatoes stored in the same container located at reach in cooler drawer, across from cookline. Chef discarded all tomatoes. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (50F - Cold Holding); pickled onions (46F - Cold Holding) located at top portion of prep cooler due to double panning of food containers, less than 4 hours. Chef removed second pan and stored food containers directly into cooler unit. Observed raw steak (50F - Cold Holding); caramelized onions (49F - Cold Holding); lemon ricotta cheese (46F - Cold Holding); goat cheese (46F - Cold Holding); diced tuna (45F - Cold Holding); diced swai (42F - Cold Holding) all located at top portion of reach in cooler unit in front of grill at kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling. Observed raw beef burgers (51F - Cold Holding); marinated beef (58F - Cold Holding) located at reach in cooler drawers under kitchen cookline, less than 4 hours. Advised to submerge food containers in ice for rapid cooling. Corrective Action Taken Repeat Violation Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary sanitizer at 500pm located at three compartment sink. Manager began to dilute sanitizer solution with water. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen items and bar towels stored in handwash sink behind bar. Manager removed items stored in handwash sink Observed kids booster chairs blocking handwash sink located at coffee/beverage station. Manager removed booster chairs. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at coffee/beverage station. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink labeled handwash sink located behind bar counter, unable to take a temperature. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a small aluminum container with no handle left inside a container of rice, stored in rice warmer/cooker. Chef removed aluminum container stored in rice. Corrected On-Site Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of oil stored on floor next to fryer station. Manager removed oil containers and placed on storage shelf. Corrected On-Site Warning

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 handle of scooping utensil stored in a container of sugar. Chef placed handle in an upright position. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 66F located on top of reach in freezer used to store ice cream. Chef removed the utensils stored in standing water. Corrected On-Site Warning

Basic - Old labels stuck to plastic food containers after cleaning located on shelving above three compartment sink at kitchen areas. Dishwasher removed old label from container. Corrected On-Site Repeat Violation Warning

Basic - Standing water in bottom of reach-in-cooler located at dessert prep station. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth solution at 500ppm, exceeding the maximum concentration allowed, stored under kitchen prep counter. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and saffron stored near top counter steamtable, not labeled. Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Warning - From follow-up inspection 2022-10-14: Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed at the front line entrance. Repeat Violation Warning - From follow-up inspection 2022-10-14: Handwash sink not accessible for employee use at all times. Observed at the front line entrance Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Observed the water temperature at 92F. Warning - From follow-up inspection 2022-10-14: No hot running water at three-compartment sink. Observed the water temperature at 92F. * Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed two different hand washing sinks with water temperatures at 91F. Warning - From follow-up inspection 2022-10-14: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed two different hand washing sinks with water temperatures at 91F. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on several different stacks of clean pans throughout the ware washing area. Repeat Violation Warning - From follow-up inspection 2022-10-14: Equipment and utensils not properly air-dried - wet nesting. Observed on several different stacks of clean pans throughout the ware washing area. * Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven soiled interior by the walk-in cooler. Warning - From follow-up inspection 2022-10-14: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven soiled interior by the walk-in cooler. * Time Extended

Basic - - From initial inspection : Basic - No hot running water at mop sink. Observed water temperature at92F. Warning - From follow-up inspection 2022-10-14: No hot running water at mop sink. Observed water temperature at92F. **Warning Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on several clean pans in the ware washing area l Repeat Violation Warning - From follow-up inspection 2022-10-14: Old labels stuck to food containers after cleaning. Observed on several clean pans in the ware washing area l Time Extended

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. Observed a manager handling large pieces of ice in the ice machine. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink on line and continue to prep food without washing his hands. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed at the front line entrance. Repeat Violation Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink has quaternary sanitizer and only chlorine test strips available. Warning

Intermediate - No hot running water at three-compartment sink. Observed the water temperature at 92°F. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the drink station. The manager put paper towels. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed two different hand washing sinks with water temperatures at 91°F. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed the handle touching the sugar in a large container next to the preparation reach in cooler. The manager moved the scoop. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the preparation reach in cooler at the kitchen entrance. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls at the bar not inverted or covered. Observed silver ware not inverted at the front line service area. The manger cover the top bowl and inverted the silver ware. Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed a purple cutting board on the preparation reach in cooler at the kitchen entrance. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed a cook drinking on the line in an open cup. The manager removed the cup. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on several different stacks of clean pans throughout the ware washing area. Repeat Violation Warning

Basic - Equipment in poor repair. Observed the gaskets torn on the preparation reach in cooler at the kitchen entrance. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven soiled interior by the walk-in cooler. Warning

Basic - No hot running water at mop sink. Observed water temperature at92°F. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled throughout the kitchen. Warning

Basic - Old labels stuck to food containers after cleaning. Observed on several clean pans in the ware washing area l Repeat Violation Warning

Basic - Stored food not covered. Observed a pan of fish not covered in the upright freezer by the ware washing area. The manager covered the fish. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mops in the empty mop bucket. Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed. five tanks upstairs next to the drink walk-in cooler. Observed another tank under the hand washing sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler in big plastic buckets observed cooked vegetable sauce (59 - Cooling), as per manager cooler cooling from the night before. Employee discarded food on site.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk in cooler in plastic buckets observed cooked vegetable sauce (59 - Cooling), as per manager cooler cooling from the night before. Manager discarded sauce on site. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of tomato sauce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork on storage shelves in the walk in cooler. Manager placed raw chicken under raw pork on the bottom of shelves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler observed meat sauce (46 - Cold Holding); vegetables stew (47 - Cold Holding), as per manager for less than 4 hours, employee transferred food to reach in freezer for a rapid cool. At front line cooked rice (48 - Cold Holding); tomato sauce (49 - Cold Holding); cooked beans (45 - Cold Holding); cooked vegetables (46 - Cold Holding), as per manager for less than 4 hours, employee added ice to under containers for a rapid cool. Corrective Action Taken

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 handout to manager Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at front line blocked by a garbage can, employee removed it. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located at ware washing area removed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On in storage shelves at preparation area.

Basic - Drain cover(s) missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water cup on cutting board at preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in cooler located at cook line observed employees personal coffee cup.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water at 98°F, employee discarded water.

Basic - Old food stuck to clean dishware/utensils.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temp over reach in freezer at prep area. Manager placed it under cold running water. Corrected On-Site