Food Network Improves its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured. Next to 3 compartment sink in dish area

Basic - Ceiling tile missing. Above mop sink

Basic - Clean knives/utensils stored in crevices between equipment. In prep area between cutting board

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Walk in cooler in 55°f items delivered back to commissary kitchen to store in proper temperature of 41°f ,do not use unit until maintaining 41°f or below Maintenance working on unit at time of inspection

Basic - Wiping cloth sanitizing solution stored on the floor. Next to walk in cooler

High Priority - License is expired and is more than 60 after expiration date. Paid via phone at time of inspection Case number:679921 **Corrected On-Site**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cold cuts sandwiches ,milk and butter cups in 55°f ,received 30 minuets ago,manager sending items to commissary kitchen to keep under temperature control of 41°f or below until walk in cooler will be able to hold proper temperature of 41°f

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Next to walk in cooler

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop not properly stores on top of ice machine

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in 80°f.correct on site

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Cold smoked salmon in 50°f .correct on site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat found in 300 ppm in 3 compartment sink.correct on site. Manager adjusted to bring concentration to 200 ppm

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Smoked salmon at 60,in deep plastic container,manager re arrange unit to bring temperature control to 41 or below

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area

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. In prep area **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of clean dishes in 3 compartment sink area. **Corrected On-Site**

Basic - Clean equipment stored on floor. Sanitizer bucket in bar

Basic - Employee personal items stored in or above a food preparation area. Cell phones in prep area on shelves above food. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. in 400 ppm in 3 compartment sink .too strong,needs to be adjusted .

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site. Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched. coffee stur in service area.

Critical - No handwashing sign provided at a handsink used by food employees. in bar

Critical - Observed buildup of slime in the interior of ice machine.

Equipment and utensils not properly air-dried. insects in kitchen

Critical - Observed small flying insects in bar area.

Ceiling tile missing in kitchen areas

Observed personal care item stored with food. employee purse in kitchen

Carbon dioxide/helium tanks not adequately secured. in bar

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed soda gun holster with accumulated slime/debris. in bar

Observed ceiling soiled with accumulated dust.next to foods preparation area

Observed storage of maintenance tools in areas that may result in cross-contamination. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. in bar

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink and sanitizer bucket.

Critical - No handwashing sign provided at a handsink used by food employees-behind bar.

Critical - Observed buildup of slime in the interior of ice dispenser on self-service fountain soda machine.

Observed ceiling in disrepair above frontline prep bar