HOBNOB Tavern

Observed that staff was wearing bracelets while preparing food and drinks. COS. Removed. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observed that wet wiping cloths were stored in sanitizer solution that was near 0 PPM QUAT. COS. New sanitizer solution made. Code: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration between use.

Observed accumulation of debris under equipment at the waiter line; observed that the floor planks in the upstairs area was damaged/moved which exposed the raw wood underneath. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enouhg to prevent accumualtion of debris; facility shall be maintained in a state of good repair.

Observed employees with long, painted, and artificial nails that were handling food. COS. Hands washed and gloves donned. Code: Nails shall be short and free of paint or polish while working with food unless gloves are worn.

Observed containers stacked while wet. Code: Containers shall be thoroughly air dried prior stacking or shall have been adequately drained.

Observed accumulation of debris on floors, particularly in the bar. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed employee start working with food without washing hands; observed employee clean, play on their phone, leave the kitchen, enter the kitchen, and then don gloves to work with food without washing their hands; observed front of house staff enter the kitchen and prepare making drinks without washing their hands. COS. Employees washed hands. Code: Employees shall wash their hands prior to working with food, when changing tasks, and any time contamination of the hands may have occured.

Observed cold TCS food stored above 41 F (boiled egg, lettuce, pimento, salmon, cooked pasta, grilled lemon, house made tzatziki). COS. Discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility is attempting to cool fresh cut tomatoes; tomatoes were prepared at ~10am based on facility reports, it measured 45-47 F at 2:15 PM, and measured 48 F at 3:30 PM. COS. As the tomatoes are not cooling, they were discarded. Code: TCS food that is cooling shall meet all required time and temperature benchmarks. Food that is rendered TCS with preparation shall cool to 41 F within 4 hours from time of preparation.

Observed dented cans. COS. PIC had an employee start going through the cans to segregate all of the damaged cans. Code: Food packaging shall be in good condition to protect the integrity of the food inside.

Observed that the facility was keeping raw tuna stored with cheese and above alfredo sauce; observed raw shelled eggs stored with leafy greens. COS. Removed. Code: Food shall be stored in a manner that prevents cross contamination.

Observed a lack of active managerial control over the facility which can be seen by the numerous foodborne illness risk factor and public health intervention violations including hand washing, dented cans, cross contamination, temperature holding, and date marking. Code: It is the responsibility of the person-in-charge to prevent, identify, and address violations as they occur and to maintain active managerial control over the facility.

Observed that the facility is date marking their food for the day that the items are portioned and not the date that the items were prepared/cooked (pasta date marked 2/23 was portioned on that date but was cooked on 2/22); observed that the facility is marking a single date on some items and marking both the date of preparation and the date of discard on others; observed that opened manufactured TCS food was not date marked with the date of opening (milks, cream). COS. Dates corrected. Code: Prepared TCS food and opened manufactured foods shall be date marked with the date of preparation or the manufacturers expiration date, whichever is sooner; facility may date mark with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.

Observed employee drinks in yeti cups without a straw, in shaker cups, and in water bottles that were stored in the kitchen and observed a drink stored properly in a single-use container with a lid and a straw, however, it was stored with and above food including uncovered pretzels. COS. All drinks moved. Code: Employee food and drinks shall be stored in single-use containers that are handled to prevent contamination of food and food contact surfaces.

Observed hand sink in the kitchen closest to the dry storage had a container of water stored in the basin. COS. Removed. Code: Hand sinks shall be kept clear and accessible and only used for the purpose of washing hands.

Observed food stored uncovered. COS. Covered. Code: Food shall be stored covered.

Observed employee lean on and place their arms on one of the cutting boards and it was not cleaned/sanitized afterwards. COS. Facility washed, rinsed, and sanitized the cutting board. Code: Food contact surfaces shall be cleaned frequently enough to prevent accumulation and shall whenever contamination occurs.

Observed heavy accumulation of food debris on the inside of the microwave. COS. Cleaned. Code: Food contact surfaces shall be clean to sight and touch.

Observed that the facility does not have the identifying asterisks on their lunch specials menu. Code: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, a consumer advisory shall be present and have all 3 required portions including the identifying asterisk, the reminder statement, and disclosure.

Observed non-easily identifiable foods (powders, spices, liquids) on the line that were not labeled with the common name of the product. COS. Labeled. Code: Non-easily identifiable foods shall be labeled with the common name of the product.

Observed that the facility was attempting to cool cooked pineapple by placing it into a small refrigerator and covering it with plastic wrap. COS. Cover removed, placed to cool. Code: Facility shall using cooling methods that are appropriate to ensure product cools within the required time and temperature requirements.

Observed that the facility was storing bread on the counter at the raw meat sink with the faucet for the sink being in the pallets. COS. Moved. Code: Food shall be stored in a manner that prevents contamination, such as being stored to prevent splash contamination.

Observed wet wiping cloths stored in sanitizer solution at the bar that was below the required concentration (0ppm of QUAT). COS. New sanitizer solution made. Code: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration between uses.

Observed that the drain of the hand sink at the waiter alley is no longer properly positioned over the air gap/sump, so the water flows onto the floor instead of into the drain. Code: Plumbing system and fixtures shall be maintained in a state of good repair.

Observed plates stored upright without overhead protection; observed clean linen and utensils stored in the upstairs mechanical room. COS. Burner plates added; items moved from mechanical room. Code: Equipment, utensils, and plates shall be stored covered or inverted to prevent overhead contamination; clean linen and utensils shall be stored protected from contamination.

Observed accumulation of debris on the inside of equipment. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed accumulation of debris on floors, particularly in the upstairs alcohol closet, the walk-in keg cooler, and under equipment and sinks, especially at the bar. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.