SOCIAL CLUB

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed a brown spray bottle at the bar. As per the bartender it has a cleaning scented solution inside not labeled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board at the bar.

Basic - Floor area(s) covered with standing water.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 110° F. The cook poured out the water and refilled the container and put on top of the cook top.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in coolers gaskets soiled throughout the kitchen. Repeat Violation

Intermediate - - From initial inspection : 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 establishment has quaternary test strips but the dish machine uses chlorine. Warning - From follow-up inspection 2025-07-02: 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 establishment has quaternary test strips but the dish machine uses chlorine. Warning Time Extended - From follow-up inspection 2025-07-10: dishmachine. Observed the establishment has quaternary test strips but the dish machine uses chlorine. Warning - From follow-up inspection 2025-07-02: 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 establishment has quaternary test strips but the dish machine uses chlorine. Warning Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. Warning - From follow-up inspection 2025-07-02: Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. Warning Time Extended - From follow-up inspection 2025-07-10: - From initial inspection : Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. Warning - From follow-up inspection 2025-07-02: Basic - Ice buildup in reach-in freezer. Observed by the kitchen entrance. Warning Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2025-07-02: Basic - No container installed for catching grease from hood drip tray. Warning Time Extended - From follow-up inspection 2025-07-10: - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Warning - From follow-up inspection 2025-07-02: Basic - No container installed for catching grease from hood drip tray. Warning Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-07-02: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning Time Extended - From follow-up inspection 2025-07-10: - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2025-07-02: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warning Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan with dirty cups in the hand sink at the bar. The manager removed the items. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked eggs and Gotham lox bagel on the menu. As per a waitress those items contain smoked salmon. The manager printed and posted new menus. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee on a preparation table. The manager discarded the cup. Corrected On-Site

Basic - Food stored on floor. Observed a case of fish on a 1 inch metal tray in the walk-in freezer.

Basic - Ice bucket stored on floor between uses. Observed at the drink station next to the bar. The manager put it on a shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the upright black freezer and walk-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Observed two scoops on top of two ice machines. The manager put a tray under the soops. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed the towel. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at the hand sink next to the dish machine.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager moved the straws behind the bar. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (49F - Cold Holding); cut cherry tomatoes (49F); at the cook line. As per the manager the items were out there approximately three hours ago. The manager put the items in the freezer for a quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tuna Tartare and Tuna Nicoise on the menu. As per the manger it is served raw.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Equipment in poor repair. Observed the reach in cooler gasket torn.

Basic - Food not stored at least 6 inches off of the floor. Observed in the walk-in freezer.

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed two ice scoops on top of two ice machines.

Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site

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

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed dish racks on the floor in front of the hand washing sink as well as a fry basket in the sink. The chef removed the items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at two hand washing sinks. The chef brought paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the bar.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water handle missing at the hand washing sink next the dish machine.

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 79°F. The chef poured out the water and replaced it with clean water and put in the cook top. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the it.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the preparation area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. The chef put the towel in a sanitizer bucket. Corrected On-Site

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 manager set up the triple sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over prepared vegetables in the walk-in cooler. The manager moved the eggs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (115F - Hot Holding) as per the chef it was placed on line approximately two hours ago. The chef turned up the heat.

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

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen. The manager brought towels.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on the topic shelf at the cook line. The chef moved the items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in both kitchens. The manager removed the drinks. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the preparation kitchen. The chef removed it.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the bar.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on the top shelf of the cook line . The chef inverted the items.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled in the preparation kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep and grill area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection.

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 drinking from bottles not capped at dish washing area, grill area and prep area. Manager had them removed Corrected On-Site

Basic - Equipment in poor repair. Observed one reach in cooler not properly holding temperature product is iced to keep cold.

Basic - Food stored on floor. Observed food stored in the floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towels used under cutting boards at grill area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels in ready to use containers Obote dish machine.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu items containing a raw food ingredient not identified with an asterisk on menu, such as, the " deviled eggs royal" containing smoked trout caviar or menu items prepared with " over easy eggs". In addition, QR menu is missing consumer advisory and menu items are not identified. Warning - From follow-up inspection 2022-03-18: Time Extended - From follow-up inspection 2022-06-22: Observed menu items containing a raw food ingredient not identified with an asterisk regarding menu items prepared with " over easy eggs". Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on top shelf above prep coolers at kitchen area. Observed ice buckets stored on floor behind bar counter. Warning - From follow-up inspection 2022-03-18: Time Extended - From follow-up inspection 2022-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap located next to three compartment sink at kitchen area. - From follow-up inspection 2021-09-28: Soap dispenser at handwash sink not working/unable to dispense soap located next to three compartment sink at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside located at kitchen area, near handwash sink. - From follow-up inspection 2021-09-28: Exterior door has a gap at the threshold that opens to the outside located at kitchen area, near handwash sink. Time Extended

Basic - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2021-09-27: Observed black/green mold-like substance in interior of ice machine located at outside storage area/room, in front of reach in freezers. Time Extended