SONAPA GRILLE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator educated employee, employee removed gloves, washed his hands, and replaced gloves Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -unpackaged raw chicken stored over bread and flatbread in stand-up reach-in freezer, employee reorganized reach-in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak stored over cooked ribs in "grill" reach-in cooler, operator reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef stored over raw lamb in "grill" reach-in cooler, operator reorganized reach-in cooler Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -unpackaged raw chicken stored over raw tuna in stand-up reach-in freezer, employee reorganized reach-in freezer Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to ice machine blocked by glass racks, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -industrial fan over cookline Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout the kitchen have an accumulation of grease and food debris

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. -heavy cream and buttermilk in walk-in cooler

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

Basic - Ice buildup in reach-in freezer. -glass door reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood over cooking equipment has an accumulation of grease and food debris -buildup of food debris/soil residue on equipment doors of reach-in freezer

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -meatballs, per operator produced today, employee labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw meats over bread Corrected On-Site

Basic - Equipment in poor repair. - inside panel detaching from flip top door at salad cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. - exterior door at dish station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ceiling mounted fan dusty at cookline

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floors worn at ware wash station

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE

Intermediate - No soap provided at handwash sink. -women's bathroom Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator reorganized Corrected On-Site

Basic - Exterior door has a gap at the left side that opens to the outside.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink across from entrance to walk-in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer have an accumulation of grease and food debris Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher

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. -milk in walk-in cooler, per operator opened more than 24 hours, employee dated Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in rear storage area

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -handwash sink in dishwashing area, operator replaced Corrected On-Site

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. -operator sliced packages Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled, employee cleaned Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above drainboards next to dishwasher has an accumulation of black, mold-like substance

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained on reach-in coolers on cookline Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -men's restroom water only 76F -Women's restroom water only 78F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee aprons stored on top paper towel dispenser in dishwashing area, operating relocated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized Corrected On-Site

Basic - Equipment in poor repair. -microwave door handle held in place with tape

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven door handle Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink next to soup station soiled -wall behind dish machine has an accumulation of black, mold-like substance

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label

Intermediate - Food-contact surface soiled with food debris. -cutting boards on reach in coolers stained

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple bottled drinks on white cutting boards on reach in coolers, operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. -ice bin adjacent to office area Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls at either end of cookline soiled

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer. -fries next to raw beef in reach in freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -lemon vinaigrette marked 3/22/2022 -wasabi sauce marked 3/23/2022 Operator discarded Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building near hot water heater

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has accumulation of pink mold-like substance

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to ice machine blocked by tower of dish racks Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to ice machine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverages stored on shelves with food and equipment Corrected On-Site

Basic - Food stored on floor. -jugs of oil stored on floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in flour container

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area

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. Female server at bar slicing lemons with bare hands. Operator educated employee.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 PPM. Operator is using chlorine in place. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline lowboy unit burgers (45°F - Cold Holding)/ 1 hour..placed ice, Corrective Action Taken

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. Milk at bar opened 5 days ago, not date marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Flour Container lids soiled with food debris.

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

Basic - Cookline Cutting board has cut marks and is no longer cleanable.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet at cookline. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site