V PIZZA & JULEP

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. Dish machine at bar reading 0ppm, manager worked on machine at retested at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burger Menu only offered on Monday's missing disclaimer and reminder, operator was able to call and have menus reprinted from corporate office during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing burger cart items on written procedures on make line that are on time control per manager, manager wrote in items on procedures. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by prep area has a build up of mold like substance spots. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler on cook line wearing bracelets, bracelets removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken cutlets (60F - Cold Holding); spring mix (55F - Cold Holding) at front make line reach in cooler sitting over ice not touching containers, per manager line was set up around 2 hours prior to temperature check, both items moved to other reach in freezer. roasted pineapple (56F - Cold Holding); chicken pesto (59F - Cold Holding) at front line reach in cooler in over filled containers, per employee items where stocked up less then 30 minutes prior, top section of food over fill line put in other container and put in reach in freezer. All items rechecked at or below 41F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certifications missing birth dates.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin at end of bar area facing hallway to bathroom have a build up of lime scale. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under dish machine in prep area and around door frame between prep area and main cook line have a build up of food debris. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine stored over cooked pasta and other ready to eat items in walk in cooler. Manager began to rearrange items during inspection. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cut lettuce, cut tomatoes, and other washed produce with bare hands while preparing salads, manager spoke with employee and voluntarily discarded all items touched with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); artichoke hearts (46F - Cold Holding) in overfilled containers on make line, per manager all items where taken out of walk in cooler and placed in cooler no more then 2 hours prior, employee began to remove excess amount of food from top of containers. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All tested sanitation bucket throughout kitchen reading over 400ppm, manager called for service of dispenser. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket over 400ppm quaternary ammonium stored next to container of bread and clean bowls under front make line, bucket moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (54F - Cooling, after 45 minutes 54F) in walk in cooler in covered container, per manager they where made about 3 hours prior, covered removed. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine by walk in cooler. Top interior of ice bin at end of bar prep area near bathrooms.

Basic - Floor soiled/has accumulation of debris. Under equipment at bar and prep area next to bar. Under dish machine at bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at bar area.

Basic - Standing water in floor drain/floor drain draining very slowly. At floor drains on cook line, standing water at drain covers, water ran for several minutes at hand wash station, water level did not rise.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, bar and ware washing areas. In upstairs food storage area with wine. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply hose broken. Replaced by manger. 100 ppm chlorine. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. (Vaccum breaker placed at chemical side. explained positioning requirements to Person In Charge. )

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Sanitizer.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Ice machine. Moved by manager for cleaning Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Dessert station. Moved by manager. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete flooring entire Establishment. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F,50F - Cold Holding) on speed rack in walk in cooler next to walk in cooler door, per manager rack was taken out for less then 30 minutes rack placed further back inside walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in dish area, employee corrected during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to find any written procedures for items on the main cook line held on time control, manager was able to find and fill out written during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in dish area. Interior of small ice machine on second floor. Employee cleaned out both ice machines during inspection. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current license is in binder in office, but is not posted, manager corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Sides and around door frames of reach in cooler at bar area. On speed rack in dish area. Employees cleaned all areas. Corrected On-Site

Basic - Single-service articles improperly stored. Box of single use moist towelettes and box of paper towels in un stairs storage area on floor, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at bar, employee corrected during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards next to the dish machine have food residue staining build up. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin downstairs has mold like substance build up around the chute. Interior of the bulk ice bin upstairs has mold like substance on the walls of the ice bin by the deflector plate. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dish area by the stairs, employees bag stored over bag of flour. Operator had employee relocate the bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Standup reach in freezer in the dish area has a separating door gasket. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in freezer in the dish area has soiled residue on the door gaskets.

Basic - Single-service articles improperly stored. In the upstairs storage room, single service containers stored in the floor. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the server pass through window steam table, marinara (119F - Hot Holding). Operator stirred the product and had employee adjust the temperature setting. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in freezer door gaskets have build up of mold like substance spots. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No color comparison chart available to test the chlorine dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin downstairs has mold like substance staining at the top of the ice bin. Upstairs ice bin has mold like substance spots on the sides of the ice bin by the deflector plate. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the prep warewashing area have build up of dust around the vents.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep counter at the pass through window steam table. Employee relocated the employee beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food behind front service counter in reach in cooler over beer bottles to be served to customers. Operator relocated the employee food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. At time of inspection two employees actively working with food without a beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Operator began to unstack the containers to be rewashed. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Reach in freezer in the prep area by the stairwell has a torn freezer door gasket.

Basic - Single-service articles improperly stored. In the upstairs storage room, single service drink cups stored on the floor. Operator relocated the single service drink cups. Corrected On-Site 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. At time of inspection chlorine dish machine at 0ppm, operator fixed kink in the sanitizer line and primed the machine, dishmachine corrected to 100ppm chlorine. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the waitstation area, chemical spray bottle stored on speed rack facing open syrup bottles. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer in the hallway between prep and bar area has mold like substance build up on the freezer door gaskets. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In the chemical spray bottle storage box on the side of the service station, one chemical spray bottle with no product label. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice bin has mold like substance at the top of the ice bin along deflector plate. Operator instructed employee to clean the bulk ice bin. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked on shelf while wet.

Basic - Food stored in a location that is exposed to splash/dust. At the entrance to the cook line from the prep room door, bulk sugar container stored in front of hand wash sink exposed to splash, operator relocated the bulk sugar container. Corrected On-Site

Basic - Single-service articles improperly stored. In the upstairs dry storage area, containers of single service products stored on the floor.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Upfront of building, manager placed on Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. By dough chart, moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with clear substance, management labeled Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on pizza cook, removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One Cook

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. Chlorine dishwasher read 0ppm, employee primed and ran dish machine a few times, retested chlorine read 50ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pan and container sent through dishwasher when machine was reading 0pp. Employee corrected machine and rewashed the items. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging stored over ready to eat tiramisu in reach in freezer in prep/dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45°F - Cold Holding); artichoke hearts (47°F - Cold Holding) items noticed on cook line speed rack moved to walk in cooler at start of inspection. Operator stated the items had been out to stock cook line for no more than one hour. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in dish area has build up of debris. Employee washed the can opener during inspection. Interior of both ice bin machines have build up of mold like substance. Soda gun, in server wait area has build up of mold like substance. Corrective Action Taken Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container in prep/dish area on storage rack has a cracked corner.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using quaternary for sanitizer buckets, nobody was able to produce test strips. Chlorine strips in dish area present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish/prep area missing paper towels. Missing paper towels at hand wash sink by entrance of bar.

Intermediate - No soap provided at handwash sink. No soap provided at hand wash sink on entrance side of bar.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In main cook line shelf personal food stored next to single use utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers over triple sink in dish area.

Basic - Floor area(s) covered with standing water. Behind bar area under dish machine build up of standing water on sides and in front of machine.

Basic - Floor soiled/has accumulation of debris. Floor in dish/prep area under prep table has build up of food and debris.

Basic - Food stored on floor. Soda boxes stored on floor in server prep area. Multiple boxes of alcohol stored on floor in upstairs storage area. On floor in upstairs storage area bus tub with various spices stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on both ice machines vents.

Basic - Old labels stuck to food containers after cleaning. Old label on food container being used for a different food items.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Multiple boxes of single service items stored on floor in upstairs storage area.

Basic - Toilet/urinal not flushing/functioning properly. Urinal on right in men's bathroom does not flush.

Basic - Wood food-contact surface not properly sealed. Wooden shelf under prep in dish area.