The Gage

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must label food storage containers when food is not in original package.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of appx. 15 or more live small flies on walls and flying around in 1st & basement bar areas.recommended to have a pest control operator to service premises on or after 2/2/26.(priority foundation 7-38-020(a)(citation issued)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide a splash guard at hand sink in 1st fl. Bar area next to dump sink.

In-use utensils weren’t stored properly.

Inspector’s note: Observed scoops stored inside of bulk food containers and on topside of containers must store in a clean manner.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed preset table wear not covered & glasses not inverted to prevent contamination must set properly to prevent contamintaion.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must invert multi-use utensils on dish storage shelves.

Gloves weren’t used properly.

Inspector’s note: Observed improper useage of plastic gloves by dish washer.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must eliminate crates used for food storage in walk in cooler and place on adequate shelving units.must remove rust from walk in cooler cooler shelves.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must repair or replace worn door gasket on butcher room walk in cooler.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed gauge cock on high temperature dish machine not operable must repair or replace and maintain.(priority foundation 7-38-005)

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from interior panel of ice machine.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Must remove drainline hose from hand sink in beverage area to a open site floor drain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged wall bases in pastry walk in cooler.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean food debris build up from floor under,around,along wall bases throughout prep,dish washing areas and coolers including floor drains.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean dust build up from ceiling vents in 1st fl. Prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean dust build up from upper walls in dining areas.

Ventilation or lighting was inadequate.

Inspector’s note: Must repair or replace burntout lights at hood of cooking equipment and unisex toilet room.missing light shield at hood of cooking equipment.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean debris build up from filters at hood of cooking equipment.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Improper cooling method used for TCS foods ( cooked chicken, thick gravy ), using large deep tubs for cooling down hot food, covered tightly. Instructed manager to use shallow/small containers, uncover or cover loosely when cooling down TCS foods. Priority foundation violation 7-38-005.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Deli cups not air dried after washing, instructed to air dry all food utensils after washing.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed flour and salt out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board on main cook line covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed flour and salt out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of ice in bar. Instructed manager to store ice scoop handle up above ice to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board on main cook line covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris on floors along walls and corners in dish area. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed 1 burnt out light bulb in the main prep line. Instructed to replace

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards throughout the cooks line covered in deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable surfaces.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a torn gasket on prep cooler underneath espresso bar. Instructed to repair or replace and maintain in good working order.

Thermometers were missing or inaccurate.

Inspector’s note: Observed some prep cooler units without thermometers. Instructed to provide and maintain. Priority foundation. No citation issued.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed glassware and utensils being pre-set on the customer dining tables without protection from possible contamination. Instructed to invert glassware and cover utensils so that they are protected from contamination at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed a black substance on the walls located around the high temperature dish machine in the food prep area. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed crevices, on the wall under the prep table located across from the high temperature dish machine. Instructed to seal and make surface smooth and easily cleanable and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed accumulated food debris on the floors located in the food prep area. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Observed previous minor violation not corrected from report #1982613 dated 2/3/17; 35 observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls. Instructed to correct previous minor violation and maintain. Serious violation 7-42-090.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed tables being preset without utensils protected and glassware inverted. Instructed to not preset tables or set tables with glassware inverted and utensils protected or set tables upon guest arrival and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards stained with deep dark grooves attached to the prep coolers located across from the cooking equipment. Instructed to replace.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed leak on the hot water knob at the 1 compartment sink behind the 1st floor bar. Instructed to repair and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the 3 compartment sink with plastic used as a drain stopper and the waste pipe leaking at the cookline exposed handsink. Instructed to provide and maintain proper drain stoppers and repair all plumbing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed a 2 door prep cooler in the prep area with no thermometer. Instructed to provide and maintain thermometers inside of all prep coolers.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed the interior food contact surfaces of both ice machines inside of the prep area with mold and a pinkish grey substance. Instructed to discard all ice and clean and maintain the interior food contact surfaces of the ice machines. Serious violation 7-38-005(a)

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the wall in disrepair behind the booster heater next to the high temperature dish machine in the dish room. Instructed to repair and maintain all walls.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the 3 compartment sink with plastic used as a drain stopper and the waste pipe leaking at the cookline exposed handsink. Instructed to provide and maintain proper drain stoppers and repair all plumbing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Observed a 2 door prep cooler in the prep area with no thermometer. Instructed to provide and maintain thermometers inside of all prep coolers.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observed a food handler with no hair restraint. Instructed to provide and maintain a hair restraint at all times food is handled.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Food debris noted on under prep cooler in main kitchen, instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Several light fixtures at kitchen ceiling missing a shield. Instructed to install.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Drain lines for soda guns at bar not connected, instructed to connect.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Open containers of employees drinks above food prep tables, instructed to keep away or provide lids.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handlers not wearing hair restraints, also cooks with beard not wearing beard restraints. Instructed to wear.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor under the cooking equipment on the front cookline with accumulated grease and food debris. Instructed to clean and maintain the floors.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the hot knob leaking at the prep area 3 compartment sink. Instructed to repair and maintain all plumbing.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observed food handlers with no hair restraints. Instructed to provide and maintain hair restraints while handling food.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed the cutting boards throughout the prep area with deep dark groovesand discoloration. Instructed to replace and maintain all cutting boards.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximately 20 live fruit flies on the walls surrounding the mop sink by the dish washing room. Instructed to provide additional pest control to minimize or eliminate the pest activity. Serious violation 7-38-020

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed the cutting boards throughout the prep area with deep dark groovesand discoloration. Instructed to replace and maintain all cutting boards.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed the wet mop stored inside of the mop bucket at the mop sink. Instructed to hang or invert all wet mops.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Bulk food containers not labeled, instructed to label

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean coffee mug racks stored too close to mop sink, instructed to keep away.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Missing lids on bar ice bins, instructed to install. Exposed unclean wood panel under bar counter, instructed to seal. Drain lines for soda guns at bar not draining properly, instructe dto repai and maintain. Damaged cooler door gaskets, instructed to repalce.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Missing a light shield at rear prep area ceiling light fixture, instructed to install.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Ice bucket stored on floor, instructed to keep off.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean and maintain the interior of all cooking equipment.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean and maintain floors in all corners, storage areas and under/around all heavy equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean and maintain walls around sinks, dishmachine and cooking equipment in prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must replace all cutting boards with deep dark grooves in the prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must elevate all items off the floor atleast 6" inside the walk in cooler.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean and maintain floors in all corners.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide a shield to the light above the pastry prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKETS AT DRAWER COOLERS, INSTRUCTED TO REPLACE.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DRAIN PIPE INSIDE PREP COOLER NOT CONNECTED PROPERLY AND DRIPPING AT THE LOWER SHELF INSIDE COOLER, INSTRUCTED TO CONNECT TO DRAIN OUTSIDE COOLER.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. COOLING UNIT IN WALK-IN COOLER NOT CLEAN, DEBRIS STUCK ON BACK, INSTRUCTED TO CLEAN AND MAINTAIN.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN POOR REPAIR AT MAIN PREP LINE. HOLES TRAPPING WASTE WATER, INSTRUCTED TO SEAL AND MAINTAIN.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN RUBBER GASKETS AT PREP COOLERS.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE GOOD WORKING REFRIGERATION THERMOMETER TO ALL COOLERS KEPT IN THE WARMEST PART OF COOLER.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOPS MUST BE STORED OFF ICE CUBES IN BAR AREA ICE BINS