NEXUS BAR AND GRILL LLC

Kitchen staff were observed skipping the sanitizing step of dishwashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chef stepped in and prepared a quaternary ammonia sanitizer solution with tablets and sanitized dishes.

Observed a prep cooler and table set up in the dining area to prepare seafood menu options. [CA] Ensure equipment and food preparation are conducted in the permitted kitchen area. Remove items from the dining floor immediately.

The only handwash sink in the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked the dispenser at time of the inspection.

Raw tuna was found thawing under refrigeration in its vacuum sealed packaging. Packaging directions clearly state to remove from packaging to thaw. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Tuna was discarded. See VC&D report.

1. Rice was found measuring between 110-125F at 4 pm. Per chef, it was cooked around 11 am. 2. Imitation crab a the prep cooler measured at 56F. Per chef, it was placed in the cooler on Sunday and hasnt been removed. All other PHFs were measured at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice and imitation crab were discarded. See VC&D report.

A single dead German adult cockroach was found in the water heater room. No other evidence of vermin observed. [CA] Clean and sanitize area of dead cockroaches.

The cabinets in the bar have large holes into the framing of the building. [CA] Ensure to seal gaps and holes in the facility to prevent the entrance and harborage of vermin.

Facility's menu lacks disclosure for items that come raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

There is a white upright freezer that is not ANSI accredited. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

In the bar area, at both of the hand wash stations, no soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff filled the soap dispensers at time of the inspection.

1. Facility lacks a Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Facility lacks food handler cards for staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In the upright cooler, raw eggs were found stored above produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

The prep sink faucet is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Water in the men's restroom was measured at a peak of 91°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water at both of the three compartment sinks and prep sink was measured at a peak of 109°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Water at both of the bar hand sinks were turned off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Staff turned the water back on at the sinks.

No paper towels were available at any hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked all the paper towel dispensers at time of the inspection.