BOHEMIAN BAR AND GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested and result was 0 ppm

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went dirty to clean without washing hands and changing gloves

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Tested sanitizer bucket which exceeded 400ppm quat

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following Prep cooler 7; salmon (55F); cut tomatoes (57F - Cold Holding); shredded cheese (57F - Cold Holding). All items over 4 hour Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at Prep cooler 7; salmon (55F); cut tomatoes (57F - Cold Holding); shredded cheese (57F - Cold Holding). All items longer than 4 hours Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on prep table

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

Basic - Light not functioning. Above cook line at hood

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.dishwasher - From follow-up inspection 2021-12-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (70f - Cold Holding); cut tomatoes (46f - Cold Holding); shredded cheese (46f - Cold Holding); cut greens (45f - Cold Holding), less than 4 hours Cut tomatoes in walk-in cooler, overnight Warning - From follow-up inspection 2021-12-29: Observed shredded cheese at 54°, tomato bacon chutney 47°, leafy greens 48° at prep station more than 4 hours. Observed polenta cake at 44°, mango salsa 46° in walk in cooler prepped from previous day. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reading 50, food temped at 38f - From follow-up inspection 2021-12-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.- deep and covered - From follow-up inspection 2021-12-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Avocado stickers not removed prior to preparation. - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- plates on dish shelf Ice bucket - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Grooved cutting boards - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed to be washed Corrected On-Site - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water temp 99, water not on grill - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2021-12-29: Time Extended

Basic - - From initial inspection : Basic - Pot and pan dried with a towel/cloth. - From follow-up inspection 2021-12-29: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- French onion and sweet potato soup made yesterday Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.dishwasher

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.- rice, whipped cream, tomato/cucumber salad, aioli, cream dated 12/20

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice, whipped cream, tomato/cucumber salad, aioli, cream dated 12/20

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.- at room temp for 1 hour, moved to refrigerator Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes, sweet potato soup and French onion made yesterday Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (70°f - Cold Holding); cut tomatoes (46°f - Cold Holding); shredded cheese (46°f - Cold Holding); cut greens (45°f - Cold Holding), less than 4 hours Cut tomatoes in walk-in cooler, overnight Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.- sausage 127°f, 1 hour, employee put in oven to reheat Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reading 50°, food temped at 38°f

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.- deep and covered

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- poached eggs and sunny side up eggs and smoked salmon Warning

Basic - Avocado stickers not removed prior to preparation.

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

Basic - Condensation or other drainage not disposed of according to law. Soda gun drain line at bar. Line clogged

Basic - Employee with no hair restraint while engaging in food preparation.- employee toasting muffins, expediting orders, employee put on hairnet Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Grooved cutting boards

Basic - Hole in or other damage to wall.- broken tile above 3 bin

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed to be washed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water temp 99°, water not on grill

Basic - Insect control device installed over food preparation area.- over cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Pot and pan dried with a towel/cloth.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.- behind dish machine