55 Terrace Restaurant & Bar

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line and dish area storage shelf- observed clean pots and plastic beverage containers being stored not inverted.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line cold holding unit- observed employee personal gym bag on steam table.

Basic – Open dumpster lid. Operator closed dumpster lid. Corrected On-Site

Basic – Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cold holding unit. Operator removed wiping cloth. Corrected On-Site

Basic – Wet mop not stored in a manner to allow the mop to dry. Mop sink- observed mop wet nesting inside bucket.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash.

High Priority – Food contaminated by employees/consumers. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash. See stop sale. Warning

High Priority – Food prepared with soiled equipment/utensil. Main kitchen cook line- observed employee taste garlic paste with finger and proceed to taste lemon pepper seasoning with same finger no hand wash.

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Deep freezer- observed ready to eat corn being stored in thank you grocery bags.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler at cook line- observed raw salmon being stored over ready to eat pasta and cooked chicken.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler#1-; cooked ribs (49F); beef patty (49F); salmon (49F); cooked chicken (49F); chicken stock (48F); pasta (50F); salsa (51F); mushroom gravy (51F); mashed potatoes (51F); black beans (52F); marinara (53F); cheddar cheese (53F); clams (53F); raw shrimp (53F); chopped vegetables (53F); cooked rice (54F); macaroni and cheese (54F). Operator stated all food items been in cooler since yesterday

nCold holding unit-; blue cheese (50F); whole shell eggs (51F). Operator stated all items been in cooler since yesterday. See Stop Sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler#1-; cooked ribs (49F); beef patty (49F); salmon (49F); cooked chicken (49F); chicken stock (48F); pasta (50F); salsa (51F); mushroom gravy (51F); mashed potatoes (51F); black beans (52F); marinara (53F); cheddar cheese (53F); clams (53F); raw shrimp (53F); chopped vegetables (53F); cooked rice (54F); macaroni and cheese (54F). Operator stated all food items been in cooler since yesterday

nCold holding unit-; blue cheese (50F); whole shell eggs (51F). Operator stated all items been in cooler since yesterday. See Stop Sale. Warning

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.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.