THE ROOF

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a food handler come front outside the building put on gloves and engaged with food perperation.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and chicken over cut romaine in the cook line reach in cooler.

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

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 dish machine and the triple sink uses chlorine and the establishment has quaternary test strips. Repeat Violation

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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The person in charge doesn't know which sanitizer test kit to use.

Basic - Ceiling tile missing. Observed in the middle of the kitchen.

Basic - Ice bucket/shovel stored on floor between uses. The manager put it on a shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. The manager moved it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef patties on top of the reach in cooler. The manager had the beef and chicken put on the bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over cut tomatoes in the reach in cooler. The manager put the chicken on the bottom. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup and a strainer in the hand washing sink at the bar.

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

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.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed a clear liquid in a spray bottle by the ice machines upstairs. Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard and gasket soiled. Observed the hood filter soiled. Observed the reach in cooler gaskets soiled.

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

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

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed upstairs next to the ice machines. - From follow-up inspection 2024-10-04: Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed upstairs next to the ice machines. Time Extended

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 the dishwasher machine uses chlorine at 0.00 ppms. The maintenance man checked the sanitizer container and found it to be empty. He changed the container and 100 ppms. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed the bar has no soap or paper towels and the near by sink blocked. Observed a bartender serve a drink and grabbed an unwrapped straw in a drink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed several dust pans and brooms in front of the sink and a bowl inside it at the storage area.

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

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

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed on the breakfast menu.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in both ice machines in the storage area.

Basic - Ice bucket not inverted between uses.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed tuna poke on the menu not identified as raw.

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white plastic barrier soiled at ice machine located at roof deck area. Employee cleaned plastic barrier of ice machine. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine located at kitchen area, no measuring device available for measuring surface temperature provided at time of inspection.

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. Emailed employee reporting agreement form to Manager.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the drainer inside the bar hand sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche and tuna tartare offered on menu, not identified with an asterisk, indicating that food items contain a raw/undercooked food ingredient covered by the consumer advisory. Operator is aware that when in operation menu items must be identified.