THE LOCAL HOUSE

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored over cheese inside RIC.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC at cook line gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth linen with salmon at RIC by back exit door. Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed square potatoes (122F - Hot Holding) at steam table, as per chef for approximately 1 hour prior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cook line soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside quinoa, operator removed. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout bar area and cook line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth linen with food.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature by steam table, as per GM no more than 1 hour prior, she placed carton inside reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (112F - Hot Holding) at steam table, advised manager to put steam table to a higher temperature.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to GM via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed quinoa inside reach in cooler no date marked, as per chef for more than 24 hours prior. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. Provided to GM via email.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by 3 compartment sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed new gloves on without washing hands. Informed employee on proper practice.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and spaghetti held more than 24 hours not properly date marked at reach in cooler by cookline.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed container with vinegar not stored at least 6 inches off of the floor by cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler located next to exit door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board across from cook line groove. - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line. - From follow-up inspection 2024-10-07: Time Extended

Basic - Equipment in poor repair. Observed reach-in cooler gaskets near exit door in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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 touching product inside sugar container at entrance to kitchen. Spoon was correctly stored. Corrected On-Site

Basic - Observed no handwashing sign provided at a hand sink used by female food employees.

Basic - Stored food not covered. Observed cut lettuce not covered while stored at reach-in cooler near exit door.

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided manager with vomit and diarrheal cleanup procedures via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer used at hand washing sink at bar area. Coached manager on correct usage of hand washing sink.

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. Provided manager with employee reporting responsibilities. She had staff read and sign form. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handles stored inside container of breadcrumbs. Manager removed container. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking from open cup placed on preparation table at kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cooking at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution at 400 ppm. Manager diluted solution to 200 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over strawberries in the reach in cooler in the dry storage room.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email. Corrective Action Taken

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. Form provided via email. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager inverted the items. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler by the cook line. Repeat Violation

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

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves located under kitchen microwave. Warning - From follow-up inspection 2022-09-15: Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table-butter (66F - cold holding at room temperature ) Employee placed butter inside reach in cooler to cool down. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves raw tuna, not identified as raw on the menu.

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop stored inside container of potatoes and quinoa.

Basic - Clean bowls and plates not stored inverted or in a protected manner.

Basic - Hole in or other damage to wall, in ware wash area.

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, located in back storage room.

Basic - Reach-in cooler interior have accumulation of soil residues, located in back storage room where bread is located.

Basic - Reach-in cooler shelves with rust that has pitted the surface, located in back storage room.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna and salmon on menu, not identified as a raw product. - From follow-up inspection 2021-09-10: Observed raw tuna and salmon on menu, not identified as a raw product. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-09-10: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Located inside dry storage room. - From follow-up inspection 2021-09-10: Time Extended