CREA CAFE AT THE ICON

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sever filling water glasses at the hand sink at the front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed table slicer soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice on handwashing sink at server area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filer at front counter missing service date.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets and watches while engaging in food service.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed quaternary sanitizer in the middle compartment of three compartment, sink, employee drained, sanitizer and filled the correct compartment. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

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 several tuna fillets at an internal temperature of 35°F. still in the vacuum. The chef cut the bags. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water with a temperature of 106°F. The chef moved the metal container to the grill top to heat up the water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed a large plastic container with flour not labeled. The chef labeled it.

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 uses quaternary sanitizer and the establishment only has chlorine test strips.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen area.

Basic - Stored food not covered. Observed cooked shrimp and mushrooms not covered at reach-in cooler at cookline. Chef covered products. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The chef moved the bottle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 4 large plastic containers with different foods not labeled by the dish machine. The chef labeled the containers. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink.

Basic - Food stored on floor. Observed cooking oil containers stored on the floor. Employee stored oil containers more than six inches above the floor. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water art 117F at stove. Chef replaced water, Utensils Water at 140F. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara (47F - Cold Holding); heavy cream (54F - Cold Holding) at flip top reach in cooler at cook line. As per chef, less than 4 hours. Chef removed items from double pan. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Located at cook line. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed containers of cooking oil stored on floor at ware washing area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining container of parsley. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from cook line-butter (60°F - cold holding at room temperature ); house made tomato sauce (56°F - Cooling)

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.