CANVAS

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand washing sink at pizza station Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed couple of employees engaged in food prep with no hat or hair net.Employee put on hat Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen roe thawing in prep sink.operator turned on cold water Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet at prep sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on soda box Employee drink on shelf with canned tomatoes Employee purse on bottom shelf of slicer table All items located in dry storage,operator moved Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen

Basic - Food not stored at least 6 inches off of the floor. Containers of cooking oil at dry storage

Basic - Food storage container/container lid cracked or broken. Cracked lid covering container with tuna at walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 78F water at front cooks line

Basic - Old labels stuck to food containers after cleaning. At dry dish storage at dish wash area

Basic - Working containers of food removed from original container not identified by common name. Flour and panko at dry storage area Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 tuna not removed from vacuum seal prior to thaw.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler not date marked. Manager dated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fan blower sitting in hand wash sink in dish washing area. Chef removed fan. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hws on front cook line Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has an accumulation of debris

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. 5 tuna on front line cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed right upper side of the door has a gap

Basic - Food storage container/container lid cracked or broken. Observed one crack container lid. On storage rack. Operator discarded the crack lid Corrected On-Site

Basic - Observed under counter 2 door reach in freezer gasket are soiled.

Basic - Old labels stuck to food containers after cleaning. Operator remove old labels Corrected On-Site

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in coffee bar area. Employee removed the drink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In front counter between reach in cooler and table in coffee bar. Employee removed the knife Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from range handle. Employee removed them. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bin without label, operator labeled it Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the front cookline, not touching food

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (88F - Hot Holding) for less than 4 hours. operator placed in hot holding unit to ensure temperature stays at least 135F, operator reheating back to 165F Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 142.2F), operator reset the machine temperature 166.6F Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta made on 10/10/23 without label, operator put label Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cookline reach in coolers

Basic - Light not functioning. 1 from hood, operator replaced during inspection Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket directly on the floor in bar area.operator placed another bucket Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. 1 egg on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding) placed in another unit to cool. less 4 hours Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed in April collection.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish person washed hands in water at triple sink. Manager educated staff. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. 1.Boxes in front of sink in kitchen area. 2. AC unit on cart in dish area Manager unblocked sinks Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. ; Dishwasher (Temperature 159) interior . Manager will conver machine to chemical dishwasher Corrective Action Taken

Basic - Ceiling tile missing. Net to dish machine

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Expo next to clean utensils. Manager move drink bottle. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. Added beard guard Corrected On-Site

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

Basic - Hood filter missing from automatic fire suppression/exhaust system. On cook line. Cooks added filters Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Manager added sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler

Basic - Old labels stuck to food containers after cleaning. Large bins in storage area.

Basic - Raw fruits/vegetables not washed prior to preparation. Watermelon in walk-in with stickers. Manager discarded. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cut broccoli leaves in walk-in cooler. Manager moved the mushrooms.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pasteurized liquid eggs and yolks under raw beef in walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards are soiled Outside of the reach in cooler in cook line Soda machine around the nozzles Soda gun in the bar area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles in the bar area without label Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with a bracelet working on the cook line Corrected On-Site

Basic - Hole in or other damage to wall. A piece of the wall is missing underneath the hand wash sink in the coffee shop area.

Basic - Light not functioning. 2 lights on the hood system in the cook line 1 light out in the back prep area

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. At the end of the cook line, men/employee bathroom and bar area Corrected On-Site

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on the wall inside walk in cooler

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. - employee insulin stored with establishment food - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle bar area - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - torn reach in cooler gasket delfield cooler - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in freezer gasket soiled - From follow-up inspection 2022-04-05: Time extended until next unannounced inspection Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle cake slices. Operator coached employee on proper hand washing Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb butter (60F - Cold Holding); melted butter (79F - Cold Holding) Operator states product on line for less then one hour. Will be using time control for those items and will mark accordingly Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Behind bar, operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Soda hose blocking handsink behind bar. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped water from utensil holder into handsink. Coached operator on proper hand sink usage Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Machine near dish machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In rear kitchen, operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza wheel at pizza station. 74° Operator removed from water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on single door freezer in kitchen. Cooler drawers on cookline

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers on front cookline. Operator will remove and rewashed Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers At coffee bar. Operator inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At 20 qt. Mixer. Operator removed Corrected On-Site