THE STANDARD CUISINE & COCKTAILS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (45F - Cold Holding); burgers (45F - Cold Holding) in reach in cooler on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (45F - Cold Holding); burgers (45F - Cold Holding) See stop sale

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing drying device at handwashing sink by dishwasher was unplugged. Employee plugged in Corrected On-Site

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.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop for flour.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured surrounded bow boxes.

Basic - Food stored on floor. Bag of Carrots on floor in the walk in cooler

Basic - Hole in or other damage to wall.wall in disrepair under handwashing sink in kitchen, urinal in men's restroom , and by rear exit door

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at kitchen or bar handwashing sinks, no handwashing sign in either restroom

Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line had standing water.

Basic - Working containers of food removed from original container not identified by common name. Flour containers had no type of labeling

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came into kitchen from outdoors and immediately went into walk in cooler and then began stirring soup. Hands not washed before beginning work.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over mushrooms in walk in cooler Raw beef over spinach dip in two door cooler Operator moved Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing lettuce bottom reach in cooler on cook line

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

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop In flour on dry storage rack

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. tuna

Basic - Standing water in bottom of reach-in-cooler. Flip top on cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Fish at room temperature

Basic - Working containers of food removed from original container not identified by common name. Salt Sugar On flip top coolers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over goat cheese balls walk in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Fly bait with strawberry syrup and agave syrup on shelf. Removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stainless steal shelving storing dry goods

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped straws at bar

Basic - Standing water in bottom of reach-in-cooler. Bane Marie grill station

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. Tuna

Basic - Floor area(s) covered with standing water. In missing floor tiles at bar

Basic - Floor tiles missing and/or in disrepair. Floor tiles at bar

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados and apples in flip top on cook line contain stickers

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing spinach dip at room temperature

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw tuna over milk and raw beef over mahi mahi. Items moved to be stored properly At walk in cooler, raw eggs over tomato sauce. Eggs moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bucket of onion soup, pint container used to scoop. Item removed Corrected On-Site

Basic - Food stored on floor. At walk in cooler, carrots and sausage stored on floor. Moved to shelving Corrected On-Site

Basic - Nonfood-contact surface soiled. At dish machine racks, encrusted with grease, food debris, dirt and dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw fish above cooked potatoes in flip top refrigerator at cook line. Operator placed raw fish on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)observe at Flip top refrigerator pizza; roasted garlic,sausage (44-48F - Cold Holding) due to overfilled for less then hour. Operator removed the overfilled 2) observe at Flip top refrigerator ; cooked vegetables (44-46F - Cold Holding) due to overfilled less then hour. Operator removed the overfilled.. Corrective Action Taken

Intermediate - Observe can opener,slicer guard, and soda gun soiled with food debris.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored behind raw carrots and mushrooms. Eggs moved to front Corrected On-Site

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Equipment drain line draining into handwash sink. At bar