THE BLVD PUB AND GRUB LLC

High Priority - Pesticide-emitting strip present in food prep area. Hanging behind bar next to three compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by trash can

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

Basic - Carbon dioxide tanks not adequately secured. Behind bar Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind bar Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind cook line Repeat Violation

Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured or protected from customer access

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over coleslaw in reach in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in beer cooler not dated, unknown open date, item discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding), bartender discarded Corrected On-Site

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. Half and half in beer cooler not dated, unknown open date, item discarded Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Cutting board stained

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portioned raw meats in reach in freezer Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers/freezers

Basic - Carbon dioxide tanks not adequately secured. Next to triple sink and behind bar Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on beer cooler at bar, removed Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of trash behind bar

Basic - Ice buildup in reach-in freezer. Mug freezer behind bar Repeat Violation

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outside ice machine

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White freezer gaskets soiled Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket on rear patio

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce containers in reach in cooler Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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. Multiple items in reach in cooler not date marked, including sliced cheeses, sauces in squeeze bottles. All items held less than 7 days.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedures emailed to inspector during inspection

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Accumulation of grease on fryer baskets

Intermediate - No soap provided at handwash sink. Hand sink in kitchen, employee replaced soap Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portioned raw beef in reach in freezer not dated

Basic - Carbon dioxide tanks not adequately secured. Near triple sink, behind bar Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On prep table Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cooler behind bar, employee removed 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 phones on top of reach in cooler behind bar, removed during inspection Corrected On-Site

Basic - Ice buildup in black reach-in freezer at bar

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of food residue and grease in toaster oven

Basic - No Heimlich maneuver/choking sign posted. Poster emailed to operator during inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on white reach in freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of grease on walls and floor near fryer

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -in the bar area Repeat Violation Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in kitchen area has accumulation of food residue -ovens in kitchen area have accumulation of food residue Repeat Violation Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -in bar area Repeat Violation Warning - From follow-up inspection 2023-02-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over condiments in refrigerator Discussed proper hierarchy with operator Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -half and half (49F - Cold Holding) 1/2 gallon Held out for more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half and half (49F - Cold Holding) Stop sale issued

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at exit door Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade in kitchen has accumulation of food residue Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar area Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. -half and half (49F - Cold Holding) Held out for more than 4 hours 1/2 gallon

Basic - Ice buildup in reach-in freezer in kitchen Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave has accumulation of food residue

Basic - No handwashing sign provided at a hand sink used by food employees. -female's restroom Issued sign to operator during time of inspection. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top grill have accumulation of grease -sides of fryers have accumulation of grease

Basic - Standing water in bottom of reach-in-cooler. -beer reach in cooler in bar area Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over pickles and jalapeños in small refrigerator in kitchen area Discussed proper hierarchy with operator

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -3 lbs mushrooms

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sauces in refrigerator Operator moved raw shell eggs to the bottom during time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at exit door Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of all ovens at prep station have accumulation of food residue

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

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal containers above white refrigerator in kitchen

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. -3 lbs mushrooms

Basic - Equipment in poor repair. -reach in cooler gasket torn at small black reach in cooler in bar area

Basic - Floor soiled/has accumulation of debris. -at cooks line

Basic - Ice buildup in reach-in freezer next to cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. -male restroom Issued operator a hand washing sign during time of inspection. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -in bar area

Basic - Working containers of food removed from original container not identified by common name. -red squeeze bottle at prep station in kitchen not labeled