PIA'S #2

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle soiled Operator cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above food prep areas in kitchen has accumulation of dust

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. Dishwasher (Chlorine 10ppm) Operator replaced sanitizer and retested at 50PPM. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. lasagna (50F - Cold Holding) In prep cooling next to kitchen entrance from bar. Was prepared and cooled yesterday and kept in this cooler overnight. Other items in the cooler were also out of temp but were brought in this today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (50F - Cold Holding) In prep cooling next to kitchen entrance from bar. Was prepared and cooled yesterday and kept in this cooler overnight. Other items in the cooler were also out of temp but were brought in this today. Stop sale issued. heavy whipping cream (47F - Cold Holding) operator voluntarily discarded. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Polenta (123F - Cooling, retemped at 90F) Cooked at 3 PM. Cooling in a covered deep pan in walk in cooler. Operator uncovered and moved to blast chiller, retemped at 5 PM at 90F. Operator moved it to a shallow pan and put back in blast chiller for proper cooling. -Cooked eggplant (50F - ambient cooling) Was placed in faulty cooler at 2 PM, temped 50F at 4PM. Operator moved to blast chiller in covered container. Retemped 50F at 5PM. Operator uncovered the containers to allow for proper cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline prep cooler grooved and stained, no longer cleanable.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink by ice machine out back is missing knob on hot side Operator fixed during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -in bar area - in dish pit area -throughout kitchen and food prep areas

Basic - Walls and floors not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -walls in bar area are not smooth and easily cleanable -floors in prep kitchen are unsealed concrete with cracks throughout.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47F - Cold Holding); cheese (47F - Cold Holding). Employee placed ice bags on items.

Basic - Equipment in poor repair reach-in cooler top broken next to window on cook line.

High Priority - Shell eggs in use or stored with cracks or broken shells. Two raw shell eggs cracked in walk-in cooler. Operator discarded cracked raw shell eggs. Stop-sale not warranted. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected water faucet near mop sink without vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Long handle spoon stored in bowl of hand wash sink near cooks line. Employee removed spoon. Corrected On-Site

Basic - Carbon dioxide tank near carbonated soda boxes not adequately secured.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Multiple spatulas and whips stored on wall near cooks line and warewashing entrance not protected from contamination.

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

Basic - Equipment in poor repair. Bottom shelf of prep table with meat slicer stored on top is rusted.

Basic - Floor tiles missing and/or in disrepair. Tiles near dishmachine broken and missing.

Basic - Old labels stuck to food containers after cleaning on shelf in warewashing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Soda nozzle bar area soiled with mold like substances.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Scoop no handle in pasta. Employee removed scoop. Corrected On-Site

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

Basic - Equipment and utensils not rinsed between washing and sanitizing. Bar area has a 2 compartment sink no rinse step set up. Employee brought pan to make 3 compartment sink. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens soiled with food debris

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area ceiling light not covered.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler. Manager removed items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area soiled with black mold like substance

Basic - Wiping cloth sanitizing solution stored on the floor. Manager moved item off the floor. Corrected On-Site

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

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