CANDELA GASTRO BAR CORP

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads inside HWS at ware washing area. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at back area of kitchen. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

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 vomit and diarrhea action plan to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

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 to manager. Manager signed. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Ice bucket/shovel stored on floor between uses.

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

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No soap provided at handwash sink.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed fan cover in reach in cooler soiled.

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

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in contact with frozen foods in kitchen Reaching freezer.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking employee hand sink in kitchen area.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hood with Heavy grease throughout. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled. Observed ice machine interior soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen.

Intermediate - No soap provided at handwash sink. At hand sink in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Food stored on floor. Observed case of cooking oil stored on floor in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing in standing water in kitchen.

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