ROUTINE INSPECTION
Cooling hand out provided.
7 reported violations
- K16: Compliance with shell stock tags, condition, display
Tags for mussels not organized in chronological order. [CA] Organize tags by date.
- K01: Demonstration of knowledge; food safety certification
Unable to access food handler cards. [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. Food handler cards shall be made available for review.
- K36: Equipment, utensils, linens: Proper storage and use
Ice scoop stored on top of ice machine. [CA] Store ice scoop in a sanitary manner (in a container). [COS]
- K34: Warewash facilities: installed/maintained; test strips
Lack of tempertature measuring device for high temp dishwasher to test dish plate temperature. [CA] Provide thermolabels or dish plate thermometer and test daily at 160F plate temperature.
- K06: Adequate handwash facilities supplied, accessible
Hand sinks in kitchen blocked with a tray of chicken and other hand sink blocked by a container. Chemical spray bottle and trash basket/strainer noted at one of the bar hand sinks. Lack of designated paper towels at hand sink next to espresso machine. [CA] Keep hand sinks unobstructed at all times. Provide a designated, separate paper towel dispenser for each hand sink at bar.
- K26: Approved thawing methods used; frozen food
Packages of raw shrimp found thawing in a container on prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
- K07: Proper hot and cold holding temperaturesCritical
Measured shredded cheese, pasta, sliced tomatoes between 58-60F on counter and raw chicken wings/drums/breaded chicken by hand sink and on bottom shelf of prep table between 52-55F. [CA] Maintain potentially hazardous food 41F and below. Relocate chicken to walk in to cool down to 41F. Ensure ice baths contact all sides of the container and are fully submerged. Discard cheese, pasta and tomatoes in trash. Cool chicken in walk in. [COS]