Bobby Rubinos Place For Ribs Degrades its Sanitary Rating

Basic - Bathroom door not self-closing at employee restroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink discarded. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Water pooling inside keg cooler at bar. Repeat Violation. Exterior of chilled mugs cooler soiled at bar.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over cut onions at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation**

High Priority - Employee washed hands with no soap. Employee rewashed hands with soap. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw shrimp over strawberries. Foods moved and properly stored. **Corrected On-Site**

High Priority - Small flying insects in rear prep area near walkin cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, at over 200 ppm chlorine in cook line area. Corrected to 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled at steam table. **Repeat Violation**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at prep sink. Employee rewashed hands at handwash sink. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored inside handwash sink in rear prep area by walkin cooler. Knives removed. **Corrected On-Site**

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottles unlabeled at wait station. Bottles labeled. **Corrected On-Site**

Basic - - From inspection on 2016-06-21: Basic - Ceiling tile shows damage or is in disrepair. Above ovens by the cookline, in the back storage room above the chemical shelf. **Warning** - From follow-up inspection on 2016-06-22: **Time Extended**

Basic - - From inspection on 2016-06-21: Basic - Hood filter gaps from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection on 2016-06-22: **Time Extended**

Intermediate - - From inspection on 2016-06-21: Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender. **Warning** - From follow-up inspection on 2016-06-22: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food, at sour cream container in walkin cooler. Plate removed. **Corrected On-Site** **Warning**

Basic - Ceiling fan had accumulation of dust/debris. By the oven in cookline. **Warning**

Basic - Ceiling tile shows damage or is in disrepair. Above ovens by the cookline, in the back storage room above the chemical shelf. **Warning**

Basic - Ceiling vents soiled with accumulated debris,dust, or mold-like substance. Above oven at cookline and Above chemical shelf in dry storage room, and in dishwasher area. **Warning**

Basic - Clean bowls not stored inverted or in a protected manner In salad prep area. **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Thongs being stored on back pocket of employee. Thongs removed from pocket. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table on the shelf by brown sugar. Drink discarded. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Radio on rear prep table by walk in cooler. **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender with bracelets. **Warning**

Basic - Floor area(s) covered with standing water. In bar area and cookline area. **Warning**

Basic - Hood filter gaps from automatic fire suppression/exhaust system. **Warning**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In cookline **Warning**

Basic - Light shield damaged/in disrepair. In storage room near chemical storage room. **Warning**

Basic - Objectionable odor in establishment. In employee restroom. **Warning**

Basic - Observed standing water in bottom of reach-in cooler. Keg cooler in bar area. **Warning**

Basic - Ripped/worn tin foil used as food-contact shelf cover. In cooler in bar area, celery stored in this cooler. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On flour container at cookline. **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over dressings at walk-in cooler. Foods moved and properly stored. **Repeat Violation** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths moved and stored in sanitizer solution. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Brown sugar in wait station near bar. Container labeled. **Corrected On-Site** **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. See stop sale. Cooked beef- prime rib at 50°F at walk in cooler and cooling overnight. Manager discarded **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Milk battered onion rings between 45° F-54° F at walk in cooler and ambient cooling overnight. See Stop Sale. Manager discarded . **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner over takeout boxes in wait station by kitchen entry doors. Chemical moved and properly stored. **Corrected On-Site** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine in cookline area. Corrected to 100 ppm chlorine. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine near cookline. **Warning**

Intermediate - Cutting board(s) stained/soiled at steam table. **Warning**

Intermediate - Employee used handwash sink as a dump sink in salad prep area. Reviewed proper use of handwash sink with manager. **Corrective Action Taken** **Warning**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink without lid and straw on prep table. Operator discarded drink. **Corrected On-Site**

Basic - Equipment in poor repair. Coca-cola reach in cooler at salad prep area not maintaining potentially hazardous foods at 41° F or below. Ambient 44°. Cheesecake 45°, half and half 46°, cut lettuce and tomato 46° . Operator moved foods to working unit.

Basic - Food storage container/container lid cracked or broken. Plastic containers in walk in cooler and freezer cracked.

Basic - Food stored in holding unit not covered. Corn in walk in freezer not covered. Operator covered. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. Operator removed ice scoop. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelves in front of cookline. Operator replaced tin foil as shelf covering. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges stored over cut onions in walk in cooler.

Basic - Utensils in poor condition. Can opener rusted in rear prep area near the walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Oil bottle. Bottle labeled. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee put on gloves before hand wash. Employee instructed to wash hands. Employee washed hands. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Outside of walk in cooler door.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheesecake 45°, half and half 46°, cut lettuce and tomato 46° in coca-cola glass door cooler in salad prep area stored for less than 4 hours. Operator moved foods to working unit. **Corrective Action Taken**

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. See stop sale. Cooked ribs 44°-49° in walk in cooler. Cooked chicken 44°-47° at walk in cooler. Operator discarded. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling a container with water at hand wash sink. Instructed employee on proper usage of hand wash sink. Employee stopped filling container. Ice in hand wash sink at bar. Operator removed ice. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. No soap, no paper towels, no hand washing sign at bar hand wash sink. No paper towels at hand wash sink at salad prep area. **Repeat Violation**

Intermediate - Soda gun soiled. Soda spouts soiled.

Basic - 1 Dead roaches in dry storage area. **Corrected On-Site**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. On employee restroom

Basic - Buildup of debris on hand soap container in employees restroom.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken. **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty containers near dish machine. **Corrective Action Taken**

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. **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**

Basic - Equipment in poor repair. Cabinet Door at the bar, door frame of dry storage area.

Basic - Floors not constructed to be easily cleanable. Walk-in cooler. Broken tile by cook-line.

Basic - Food storage container/container lid cracked or broken. Dish machine area, items thrown aways by manger. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Spice container not covered. **Corrected On-Site**

Basic - Hole in or other damage to wall. Dish machine area.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Old food stuck to clean dishware/utensils. In dish washing area.

Basic - Old labels stuck to food containers after cleaning. Dish washing area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. By Coookline. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front storage area, near prep area. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wiping cloth in back prep area.

Basic - Working containers of food removed from original container not identified by common name. Spice in back storage area. **Corrected On-Site**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched hat and hair with gloves, then proceeded to cook. Cook washed hands then changed gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw ribs 48°-51° in walk-in cooler, all ribs were taken out cooler, and we're cooked to 155°. Salad prep cooler by Coookline cheese 51° . Removed from double plastic pan into a single container. **Corrective Action Taken**

High Priority - Raw animal food not properly separated from ready-to-eat food. On Coookline, bottom of flip top cooler, hot dogs in same container as raw hamburger. Hot dogs removed from container, and placed in the rack above. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy requirements and Big Five.**Corrected On-Site** **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. Steam table

Portable fire extinguisher gauge in red zone. For reporting purposes only. K glass near ice machine.

Basic - Bowl or other container with no handle used to dispense food. At brown sugar container. **Corrected On-Site**

Basic - Ceiling tile missing. By 3 compartment sink in dishwashing area.

Basic - Equipment in poor repair. Rusted shelving at walkin cooler. Rusted and torn metal sheet on hood system over cooking equipment .

Basic - Hole in wall. By 3 compartment sink in dishwashing area.

Basic - Leaking pipe at plumbing fixture. Under hand wash sink by walkin cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes in servers station. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Speed rack in walkin cooler.

Basic - Water leaking from faucet/faucet handle. At hand wash sink by walkin cooler

Basic - Working containers of food removed from original container not identified by common name. Brown sugar containers in servers stations.

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over desserts at walkin freezer. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. By 3 compartment sink in dishwashing area. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. At brown sugar container in dry storage area.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener and stand soiled.

Basic - Case/container/bag of food stored on floor in walk-in freezer. Raw Chicken.

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.

Basic - Floor area(s) covered with standing water. At cookline.

Basic - Food storage container/container lid cracked or broken. At flour bulk container at cookline and on chicken storage container at walkin cooler.

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. At croutons container in salad prep area.

Basic - Plumbing system in disrepair. Pipe leaking water inside TRUE glass door cooler at cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in servers station. **Corrected On-Site**

Basic - Walk-in freezer shelves with rust that has pitted the surface.

Basic - Water leaking from faucet/faucet handle. At HANDWASH sink in rear prep area near walkin cooler and at 3 compartment sink in the bar.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheeses at 51° F, ham at 48° F, cut tomatoes at 61° F, hot dogs at 50° F, burgers at 52° F all at flip top cooler at cookline. All moved to working cooler. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken.

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. Server touched fries and bun on a plate ready to be served to a customer. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream on ice bath at 65° F in servers station. Add ice to food level. Corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Batter and ribs at cookline under time as a public health not time marked. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Prime rib on steam table at 120° F. Increased heat setting on steam table. Corrective action taken.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bleach by trays near 2 compartment sink by cookline.

High Priority - Toxic substance/chemical stored by or with single-service items. WD40 next to and above plastic cups in rear prep area shelving near walkin cooler.

Intermediate - Cutting board(s) stained/soiled. At cookline prep cooler and in bar area.

Intermediate - Employee used handwash sink as a dump sink. In salad prep area. **Corrected On-Site**

Intermediate - Refrigerator 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. Cookline flip top cooler. Ambient thermometer in cooler showing 52° F. All foods removed from cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in servers station .

Basic - Bathroom facility not clean. Walls, door and toilet at employee restroom.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine soiled.

Basic - Ceiling tile in disrepair. Water damaged in dry storage room.

Basic - Clean utensils or equipment stored in dirty container at dishwashing area shelving.

Basic - Coffee filters not stored in a protected manner to prevent contamination. Not covered in dry storage room.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom .

Basic - Floors not maintained smooth and durable. Water pooling in crevices at cookline .

Basic - Food storage container/container lid cracked or broken.

Basic - No handwashing sign provided at a hand sink used by food employees. At rear prep area near walkin cooler.

Basic - One Dead roach on premises. In dry storage room area under shelving.

Basic - Soiled reach-in cooler gaskets. At TRUE glass door cooler at cookline.

Basic - Wall in disrepair. In Dry storage room near doorway by ice machine area.

Basic - Wall soiled with accumulated grease. By potato storage rack in front line area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 69° at cookline. Added to application for time as a public health control and time marked product. Must discard within 4 hours from leaving temperature control. Corrective action taken.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions and cooked mushrooms at 120° F at grill. Added to application for time as a public health control. Time marked product. Must discard foods within 4 hours from leaving temperature control. Corrective action taken. Cooked cabbage and corn beef at 130° F at cookline grill . Increased heat setting to maintain 135° F . 2nd temp at 149° F. Corrective action taken.

High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over bread at walkin freezer. **Corrected On-Site**

High Priority - Small flying insects in dishwashing area.

Intermediate - Accumulation of black/green mold-like substance on soda lines inside the ice bin at the bar.

Intermediate - Cutting board(s) stained/soiled. In rear prep area and cookline.

Portable fire extinguisher gauge in red zone. In front line area. For reporting purposes only.

Basic - Bathroom door not self-closing. Employee restroom in kitchen area.

Basic - Bathroom facility not clean. Toilet dirty.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under tables at cookline.

Basic - Case/container/bag of food stored on floor in dry storage area. Coffee in small dry storage room. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Corn at walkin freezer.

Basic - Cove molding at floor/wall juncture broken. Near electrical room.

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. At cookline. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Eating at cookline. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Purses above condiments in servers station. **Corrected On-Site**

Basic - Equipment in poor repair. Door to restroom in kitchen area in disrepair.

Basic - Floor area(s) covered with standing water. Water pooling in crevices and cracks on floor at cookline and at bar.

Basic - Floor soiled/has accumulation of debris. Large dry storage room near ice machines.

Basic - Floors not constructed to be easily cleanable. Floors in disrepair at walkin cooler chipping and bulging observed. Floor in disrepair at large dry storage room near ice machines. Floor in disrepair at cookline area where water was observed to be pooling in crevices and cracks.

Basic - Food storage container/container lid cracked or broken. At walk-in cooler.

Basic - Grease accumulated under cooking equipment.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At brown sugar container.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light fixture missing a shield and one fixture with a broken light shield in the large storage room near the ice machines.

Basic - Nonfood-contact equipment in poor repair. Rusted shelving units in large dry storage room near ice machines.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in rear prep area in standing water. Fish at cookline in standing water. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in large storage room area. **Corrected On-Site**

Basic - Single-service items stored on floor. Case of cups in dry storage room. **Corrected On-Site**

Basic - Soda gun holster with accumulated slime/debris. A bar

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall in disrepair. In Large dry storage room area and a broken wall tile near the electrical room by the cookline.

Basic - Wall soiled with accumulated food debris. In baked potato storage rack area.

Basic - Working containers of food removed from original container not identified by common name. Brown sugar container in servers station.

High Priority - Dead roaches on premises. 2 dead roaches on the floor at employee restroom .

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone and failed to wash hands before prepping foods. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at cookline under no temperature control at 56° F. Time marked. Must discard foods within 4 hours from leaving temperature control. Application for time as a public health control provided. **Corrected On-Site**

High Priority - Presence of dead insects or other pests. In large dry storage room area near ice machines.

High Priority - Toxic substance/chemical stored by or with food. Cleaning solution bottles stored next to oil and vinegar in servers station. **Corrected On-Site**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Aspirins in food prep area shelving . **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. In rear prep area by walkin cooler and at cookline cooler.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Handwash sink missing in food preparation room or area. No HANDWASHING sink available or accessible in the rear prep area near the walkin cooler. Employee talking on cell in this area had no accessible HANDWASH sink to wash his hands.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler at cookline.

Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer interior at cookline soiled.

Intermediate - Soil residue in food storage containers. Flour container in rear prep area near walkin coolers.

Intermediate - Walk-in cooler shelves soiled with food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ribs 48. Corrective action taken. Manager time marked and will discard at 6 pm.

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, while cutting bread for service.

Intermediate - Cutting board(s) stained/soiled, cook line.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin, waitstation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ribs in walk in cooler, 44 degrees. Corrective Action Taken, moved away from door.

Observed cutting board grooved/pitted and no longer cleanable, throughout cookline.

Critical - Reach-in cooler not cleaned prior to accumulation of soil residue, glass door on cookline.

Observed residue build-up on nonfood-contact surface, shelving in kitchen.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, burger meat, and 60 degrees. Corrected On Site. Management moved to woking cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, half chickens. 118 degrees. Corrected On Site. Employee reheated.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler. This violation must be corrected by : 04/14/12.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.

Critical - Observed soil residue in storage containers, large cambros.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, chicken, fish, cheese, butter and shrimp. All food between 50 and 60 degrees. Corrected On Site. Management volutarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, True reach in cooler, on cookline. This violation must be corrected by : 07/21/11.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust, prepping lettuce on garbage can.

Critical - Observed soil residue in storage containers, flour.

Critical - Observed soil buildup inside ice bin, waitstation.

Critical - Observed buildup of slime on soda lines.

Critical - Observed handwash sink used for purposes other than handwashing, cleaning tomatoes.

Critical - Observed bathroom facility not clean, employee.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Potentially hazardous food held under time as a public health control without a written plan. PROVIDED OPERATOR BLANK FORM.

Critical - Observed food being cooled by nonapproved method. CJICKEN #1 IN 18" DEEP PLACTIC TUB WITH LID Corrected On Site.

Critical - Observed food being cooled by nonapproved method. CHICKEN #2 IN 18" DEEP COVERED PLASTIC TUB. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. RIBS #1 IN 18" DEEP COVERED PLASTIC TUB. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. RIBS#2 IN A 18" DEEP COVERED PLASTIC TUB.

Critical - Observed raw animal food stored over ready-to-eat food. RAW MEAT ABOVE SLICED ZUCCINI IN REACH IN COOLER Corrected On Site.

Critical - Observed raw animal food stored over cooked food. RAW MEAT ABOVE MEATLOAF IN WALK IN COOLER. 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.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. HEAVY CREAM. Corrected On Site.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE DRESSING. Corrected On Site.

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

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. PRIME RIB. Corrected On Site. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE REACH IN COOLER. UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS.

Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF STORED ABOVE MEATLOAF IN WALK IN COOLER. Corrected On Site.

Observed gaskets with slimy/mold-like build-up. COOK LINE.

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. OBSERVED PHOTO COPIES OF CERTIFICATES. ORIGINALS MUST BE PROVIDED BY NEXT UNANNOUNCED INSPECTION.

Observed employee with no beard guard/restraint.

Observed residue build-up on nonfood-contact surface. ON CONDUIT ABOVE FOOD PREP SURFACE.

Critical - Rare roast not hot held at 130 degrees Fahrenheit or above. PRIME RIB. DISCARD AFTER 2 HRS.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. PANS NOT INVERTED

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RIBS OBSERVED 49 to 52 degrees 24 HOURS AFTER COOKING. STOP SALE ISSUED. Corrected On Site.

Critical - Identity of food or food product misrepresented. "IMITATION CRABMEAT" MISREPRESENTED ON MENU AS CRAB MEAT IN STUFFED SHRIMP.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOPS.

Missing drain plug at dumpster.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED "QUATS" KIT FOR BAR.

Observed ceiling in disrepair. TILE BROKEN STOREROOM.

Critical - Observed food being cooled by nonapproved method. COOKED RIBS PLACED IN 12 inch DEEP PLASTIC CONTAINER AND COVERED WITH LID AND STACKED 4 HIGH IN WALK IN COOLER. PROVIDED PROPER "RAPID COOLING PROCEDURES" TO OPERATOR.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND BEEF STORED ABOVE FISH and SHRIMP IN WALK IN COOLER. Corrected On Site.

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. ABC IN DINING ROOM WEST OF BAR.

Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. ABC IN DIING ROOM WEST OF BAR.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOKED RIBS OBSERVED 49 to 52 degrees greater than 24 HOURS AFTER COOKING. Corrected On Site.

No Violations Were Observed

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

In use food dispensing utensils properly stored

Lighting provided as required. Fixtures shielded

Critical - Outer openings protected from insects, rodent proof

Single service items properly stored, handled, dispensed

Critical - Toxic items labeled and used properly

Critical - Toxic items labeled and used properly

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding

Critical - Cross-connection, back siphonage, backflow

Critical - Electrical wiring - adequate, good repair

Critical - Electrical wiring - adequate, good repair

Critical - Electrical wiring - adequate, good repair

Employee lockers provided and used, clean

Critical - Facilities to maintain product temperature

Floors properly constructed, clean, drained, coved

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Foods handled with minimum contact

Critical - Original container: properly labeled, date marking

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

No Violations Were Observed