FAMA GASTRO BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspectionCorrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cheese in reach-in cooler adjacent to mop sink. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at back of kitchen. Operator cleaned . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to ice-machine blocked by speed rack. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance unlabeled on shelf at back of kitchen. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Grease on the ground and/or pad around grease receptacle. Grease on grease receptacle.

Basic - Old labels stuck to food containers after cleaning. Several labels stuck on clean pans on storage shelves. Operator began cleaning. Corrective Action Taken

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler near mop sink. - From follow-up inspection 2025-10-29: Time Extended

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

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. Sent form for employees to sign and operator to sign when done.

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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. Took 4 tries to get a good test. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at bar is covered by a shelf.

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Waste line missing at soda gun holster. Bar area near kitchen door.

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at bar area not properly plumbed. No airgap given and water flowing onto floor in bar.