Birdcage Bar & Grill Degrades its Sanitary Rating

Basic - Build-up of soil/debris, grease on the floor under shelving, and cookline. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in kitchen, inverted, **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers, inverted, **Corrected On-Site**

Basic - Water draining onto floor surface of black cooler in storage. Vacuuming up water, **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, sanitize bucket 0 ppm, 100 ppm, added more Chlorine, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 59° fresh garlic on counter, kitchen, placed in cooler, **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cooking equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Removed, **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Inside storage room.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area, cook line.

Basic - Equipment in poor repair, top of chest freezer rusty.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Sponge used as a wiping cloth on a food-contact surface, 3 compartment sink.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

No Violations Were Observed

Basic - Garbage enclosure area in disrepair. **Warning**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair.kitchen, cookline. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 52° in door of small black refrigerator in kitchen, stop sale. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cole slaw 52°, small black refrigerator in kitchen, placed in door. **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. Cheeses in storage cooler. **Warning**

Intermediate - Slicer blade guard soiled with old food debris, storage room. **Warning**

Basic - Garbage enclosure area in disrepair. **Warning**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair.kitchen, cookline. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 52° in door of small black refrigerator in kitchen, stop sale. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cole slaw 52°, small black refrigerator in kitchen, placed in door. **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. Cheeses in storage cooler. **Warning**

Intermediate - Slicer blade guard soiled with old food debris, storage room. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Beer room cheese cooler.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork, put under running water, **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee came out of restroom to put on gloves, washed before putting on gloves **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58° small cooler in kitchen, sloppy joe mix, , Swiss, American, provolone, roast beef, turjey, ham, salami, macaroni, Cuban sandwich meats, stop sale.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw chicken over steak, beer storage area.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 58° small cooler in kitchen.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, wait station.

Intermediate - Clam tags not marked with last date served.

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. American cheese slices in beer room cooler

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. 58° small cooler in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between shelf and range. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over unwashed produce mushrooms in walk in cooler. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Observed on cookline under grill.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler.

Basic - Ice scoop handle in contact with ice, wait station, **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Not using sanitizer for pots, 50 ppm **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured, bar. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm100 ppm. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, kitchen back door.

Basic - Floors not maintained smooth and durable, kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, over slicer in storage room

Basic - No Heimlich maneuver/choking sign posted.

Nonfood-contact equipment not designed and constructed in a durable manner-back door rusty and freezer top in wait station.

Critical - Observed buildup of slime on soda dispensing nozzles-bar.Corrected On Site.

Critical - Observed buildup of slime on water lines into ice

Observed build-up of food debris, dust or dirt on nonfood-contact surface-frozen cooler in kitchen.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken, shrimps over plant foods in a reach in freezer. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.

Critical - Observed employee improperly washing hands. in a bucket. Corrected On Site.

Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.

Plumbing system in disrepair. clogged kitchen hand sink.

Critical - Observed unlabeled spray bottle. detergent, windex. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. failed to wash hands after returning from outside. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts, salads in reach in coolers.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach in coolers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spinach dip, seafood salad in a reach in cooler. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on.

Observed employee with no hair restraint. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. white reach in cooler. Repeat Violation.

Critical - No three-compartment sink provided. one of the compartment is covered by the slicer. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees. men restroom

Critical - Observed unlabeled spray bottle. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken soup Corrected On Site.

Critical - No conspicuously located thermometer in holding unit. Sandwich cooler

Critical - Observed potentially hazardous food thawed at room temperature. Shepards pie

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. marinara sauce Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Corrected On Site.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. reachin cooler under slicer

Critical - No three-compartment sink provided. Only has 2 compartments, 3rd compartment is covered bt portable steamtable.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitizer used.

Critical - Observed toxic item stored by food. Shelia shine. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Observed attached equipment soiled with accumulated dust. AC vents

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in wic Corrected On Site.

Observed reach-in cooler gasket torn/in disrepair.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Violation: 37-12-1Ceiling not constructed over ice machine located outside building .

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic

Violation: 10-08-1Observed ice scoop with handle in contact with ice. in bar

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface.hood filters

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in barCorrected On Site.

Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times.

Critical - Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. storing waste ice and straws

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. in bar

Violation: 33-16-1Observed open dumpster lid. Corrected On Site.

Violation: 37-05-1Observed wall soiled with accumulated food debris. in kitchen next to stoves

Violation: 37-12-1Ceiling not constructed over ice machine located outside building .

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured. in bar next to ric

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 3/6/09.

Carbon dioxide/helium tanks not adequately secured. in bar next to ric

Ceiling not constructed over ice machine located outside building .

Critical - Handwash sink not accessible for employee use at all times.

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Observed build-up of grease on nonfood-contact surface.hood filters

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 3/6/09.

Critical - Observed handwash sink used for purposes other than handwashing. storing waste ice and straws

Observed ice scoop with handle in contact with ice. in bar

Observed open dumpster lid. Corrected On Site.

Observed reach-in cooler gasket torn/in disrepair.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in barCorrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated food debris. in kitchen next to stoves

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic

Wet wiping cloth not stored in sanitizing solution between uses.