- Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop tuna salad and feta cheese in front make table. Manager removed and discarded cups. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Employee discarded drink. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by Dishwashing machine. **Repeat Violation** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle toughing in container of flour, over by bread and office. Manager moved handle out of food. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of white substance over by bread/office station. **Warning**
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In container of tuna in make table unit and in bag of Panko bread crumbs, rear dry storage area. Manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of cups in pantry closet. Employee got box off flour. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water on chef cart next to make table, cook line. Manager discarded. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Employee moved to bottom shelf. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on shelf by dishwasher.
- Basic - Food storage container/container lid cracked or broken. Cracked bins and lids in top portion of make table unit at salad station.
- Basic - Food stored on floor. Soda boxes in dry storage/chemical pantry. Employee moved box from floor. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in white bulk container of flour on bread side. Manager moved handle. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 100°F. Manager moved bin on top of burner. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Plastic bins on shelf next to Dishwasher.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped. Cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Employee cleaned. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White bulk container of white powder bread area by office.Manager stated it was flour and labeled. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped equipment in sanitizer for 10 seconds and pulled out. Corrective action, explained to employee that when using quaternary ammonium exposure to solution should be at least 30 seconds.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44° raw turkey patty 49°. In make table unit cook line. Manger put items on ice bath and moved to a working unit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 128°F. Had employee reheat and place back in steam table unit. Reheat temperature was 173°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bacon of pickles in walk in cooler. Manager had employee move and correctly store item. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose bib under three compartment sink(sanitizing compartment).
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher did not know how to use test strips for chemical sanitizer. Also dishwasher not allowing equipment to sanitize in Quaternary Ammonium sanitizer for a minimum of 30 seconds.
- Intermediate - Encrusted material on can opener blade. Cook line. Employee cleaned. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Upright one door reach in freezer by walk in cooler. Employee cleaned. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature of make table unit was 49°F. Manager had employees place TCS foods in ice bath for rapid cooling and moved all TCS foods from unit into a unit that us properly working.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato basil sauce dated 8/15/2014. Employee put correct date in item. Pork made Friday had no date mark. All items in walk in cooler. Employee put correct date in item. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue substance in pantry closet. Manager labeled. **Corrected On-Site**
- Intermediate - Thermometer not accurate within plus or minus 2 degrees Fahrenheit. Ambient air thermometer in make table unit not accurate. Thermometer read 39°F. Actual ambient air temperature was 49°F. Manager removed and replaced thermometer. **Corrected On-Site**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups used to scoop tuna salad and feta cheese in front make table. Manager removed and discarded cups. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Employee discarded drink. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins by Dishwashing machine. **Repeat Violation** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle toughing in container of flour, over by bread and office. Manager moved handle out of food. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of white substance over by bread/office station. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Gravy was 44°-45° broccoli cheese soup 49° in walk in cooler. Gravy and soup were cooked last night. Manager discarded items. **Warning**
- 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. Employee chopping Romaine lettuce for salads. Corrective action explained to manager and employee no barehand contact can be made with ready to eat foods. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Gravy was 44°-45° broccoli cheese soup 49° in walk in cooler. Gravy and soup were cooked last night. Manager discarded items. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Spray bottle stored on plate rack next to and over clean plates and pans. Employee moved chemical. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine over 200 ppm. Manager added water. **Corrected On-Site** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket chlorine over 200ppm. Manager added water. **Corrected On-Site** **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday morning around 9:00. Employee dated milk. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in front hand wash sink preventing the ability to wash hands. Manager removed pitcher. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager ran quick errand. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Gravy in walk in cooler 47° **Warning**
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In container of granola, front line.
- Basic - Carbon dioxide/helium tanks not adequately secured. In pantry closet by waiter station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry storage rack by three compartment sink chlorine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Dry storage rack by three compartment sink.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on prep table by kitchen entry.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee had on watch.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on pan rack by Dishwashing machine.
- Basic - Food storage container/container lid cracked or broken. Container of granola, front line.
- Basic - Interior of microwave soiled with encrusted food debris. On far left side by office area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler, frontline.
- Basic - Old labels stuck to food containers after cleaning. Container of cilantro in walk in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle of degreaser and bleach next to clean plates in dry storage rack by three compartment sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand wash sink, waiter station.
- Intermediate - Spray bottle containing toxic substance not labeled. On dry storage rack by three compartment sink. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Frontline register area.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Multiple, walk in cooler.
- Basic - Old labels stuck to containers. Multiple in walking cooler and clean pans on shelf.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Turkey burgers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- Basic - Working containers of food removed from original container not identified by common name. Multiple packages of meats reach in freezer. By walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy, 117-125°.---Stirred. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf, by dish area. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter and on plate shelf.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ice bag chicken in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individually wrapped butter, at 62°. Front counter. Corrective action taken, moved to freezer for rapid cooling. Also cut melon and sour cream found 47-48°, top of reach in cooler. Corrective action taken, ice bath. **Admin Complaint**
- Intermediate - Employee used handwash sink as a dump sink. Server station in dinning room.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan. Kitchen. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dish machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bucket and triple sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tomato soup cooling in a 20 qt. container, filled to 16 qt. mark. Divided on three shallow containers. Walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggs boiled Saturday.
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6/10/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and containers, dish area **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Throughout.
- Intermediate - Packaged food not labeled as specified by law. Multiple in reach in freezer. **Repeat Violation**
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1/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area. **Repeat Violation**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Under soap dispenser by hand wash sink in dining room. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and containers, dish area **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple in cook line and front counter
- Basic - Old labels stuck to food containers after cleaning. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon, cream cheese, butter all temperature 57?-60?. kept on cart in kitchen. Corrective action taken, these items will be discarded at 11 am and from now on establishment will use Time as Public Health Control on items placed on this cart. Also, turkey, and chicken cooked yesterday are at 47? to 52?, in far right make table in front counter. These items were voluntarily discarded by manager. Lettuce and cut tomatoes were in this unit were moved to walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Far right make table in front counter. Ambient temperature 58?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken, place in reach in cooler yesterday in deep pan, covered. Temperature today 47-52?. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Back, by walk in cooler.
- Intermediate - Packaged food not labeled as specified by law. Multiple in reach in freezer. **Repeat Violation**
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts, sliced yesterday morning. Reach in cooler, front
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Multiple in walk in cooler and reach in freezer Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust/debris Fans in walk in cooler
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10/9/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates and saucepans not inverted. Shelf in dish area
- Equipment and utensils not properly air-dried. Multiple pans and containers on shelf in dish area
- Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle in cheeses, make table
- Critical - Hand wash sink lacking proper hand drying provisions. Dish area
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf with clean equipment. Dish area, and on make table, front
- Observed attached equipment soiled with accumulated dust/debris Fans in walk in cooler
- Critical - Observed black buildup in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method. Egg wash, pancake mix,covered. 48F walk in cooler
- Critical - Observed food stored in ice used for drinks. Bottle of wine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 80F, sitting on table , Trout 50F, reach in cooler. Corrected On Site. Iced bath, fish reached 35F butter 43F
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts, sliced yesterday morning. Reach in cooler, front
- Critical - Observed raw animal food stored over ready-to-eat food. Container of egg wash over sourkraut, raw burgers over cheese, raw salmon and raw burgers over bags of fries. Reach in coolers in cook line. Corrected On Site. Also raw bacon over brownies in walk in cooler
- Critical - Observed toxic item stored by utensils. 3 stainless steel cleaners stored on shelf with clan plates.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple in walk in cooler and reach in freezer Repeat Violation.
- Critical - Observed unlabeled spray bottle. Yellow liquid andd blue liquid , on plate storage and in dry storage.
- Critical - Working containers of food removed from original container not identified by common name. Multiple in walk in cooler and reach in freezer Repeat Violation.
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8/7/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soiled material on mixer head, SMALL WHITE/ FRONT LINE
- Critical - Observed food stored on floor, CONTAINER OF OIL: WALKING COOLER : CASE OF VEGETABLE :
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, IN POTATOES : STEAM LINE Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. DIVISION OF HOTEL and RESTAURANT LICENSE INDICATE :UPTOWN MARKET and DELI LLC : DIVISION OF ALCOHOLIC BEVERAGES and TABACCO INDICATE GALLERY RESTAURANT GROUP LLC
- Observed single-service items stored on floor. CUPS :
- Critical - Observed uncovered food in holding unit/dry storage area, BAG OF BREAD CRUMBS:STORAGE ROOM
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, GRITS and SAUSAGE GRAVY
- Critical - Working containers of food removed from original container not identified by common name, PLASTIC INSERT : STORAGE ROOM :WINDOW :
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical - Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - Cleaning Procedure. (A) Except as specified in Paragraph (B) of this section, food EMPLOYEES' shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified under Section 5-202.12. (B) Food EMPLOYEES' shall use the following cleaning procedure: (1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands or arms) for at least 10 to 15 seconds, followed by; (2) Thorough rinsing under clean, running warm water; and (3) Immediately follow the cleaning procedure with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method as specified under Section 6-301.12. (C) Food EMPLOYEES' shall pay particular attention to the areas underneath the fingernails during the cleaning procedure. (D) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Critical - Person in Charge. The person in charge shall ensure that: (I) EMPLOYEES' are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;
- Critical - Prohibition. While preparing food, food EMPLOYEES' may not wear jewelry including medical information jewelry on their arms and hands. This section does not apply to a plain ring such as a wedding band.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions,. LACKS KNOWLEDGE OF THE BIG FIVE EXCLUSION ILLNESS :
- Critical - No conspicuously located thermometer in holding unit., NEAR TOASTER :
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, QUATERNARY :
- Critical - Observed employee engage in preparation, handle clean equipment or utensils, , without washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, greater than 400ppm.
- Critical - Observed unlabeled spray bottle, PREP SINK.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, BEEF
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/21/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, CHEESE .
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit, ON COUNTER NEAR DISPLAY CASE.
- Critical. Observed hand wash sink used for purpose other than washing hands, NEAR PORTABLE STEAM TABLE .
- Critical. Observed employee switch from GLOVES TO GLOVES without washing hands.
- Observed employee with ineffective hair restraint.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine, NEAR BEVERAGE MACHINE / DINNING ROOM / PLASTIC PANEL.
- Critical. No handwashing sign provided at a handsink used by food employees, NEAR THREE COMPARMENT SINK.
- Observed open dumpster lid.
- Critical. Observed incorrect information on Hotel and Restaurant license, RESTAURANT LICENSE READS UPTOWN MARKET & DELI LL ALCOHOL BEVERAGE LICENSE READS GALLERY RESTAURANT GROUP LLC.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions, LACKS KNOWLEDGE OF EXCLUSION OF EMPLOYEES .
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1/16/11.
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11/15/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the walk-in
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. towel in the sink; cook's line
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
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2/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Foods with an asterisk next to them in the temperature section; Corrected On Site. management discarded
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. multiple items in the walk-in
- Critical. Working containers of food removed from original container not identified by common name. ie bulk , white substance on seasoning shelf
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, salmon and burgers
- Critical. No conspicuously located thermometer in holding unit. lowboys
- Critical. Observed food stored on floor. produce in the hallway by the walk-in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. scooping ice with serving cup
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. using bare hand to add salt to a product
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. take -out area
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the make table;
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Handwash sink not accessible for employee use at all times. towel in the sink; cook's line
- Critical. Hand wash sink lacking proper hand drying provisions. cook's line
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook's line
- Critical. Observed toxic item stored by utensils. storded over the 3 compartment sink
- Critical. Observed unlabeled spray bottle. Green substance over 3 compartment sink
- Critical. Hotel and Restaurant license not properly displayed.
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2/1/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Critical. Employee training validation
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9/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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