Epicure

Basic – Hole in or other damage to wall

1×3 foot hole in the wall next to the hand washing sink in the bake shop

2×3 foot hole in the wall under the hand washing sink in the bar area. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on the reach in cooler in the pizza make line soiled.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishmachine chlorine sanitizer reading 00ppm. Manager Stopped using the machine and called the technician

Technician arrived and corrected the sanitizer before the end of the inspection, new reading 100ppm chlorine. Corrected On-Site

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled their phone then cleaned equipment with washing their hands

Employee sanitized the equipment and washed their hands. Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperature for approximately 30 minutes

Employee placed the eggs in the reach in cooler. Corrective Action Taken

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee ran their gloved hand across a soiled gasket then handled a clean pizza peel without changing their gloves and washing hands

Employee removed the pizza peel to be sanitized and washed their hands and changed gloves. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Spray bottles containing cleaning fluid stored next to food on a dry storage rack in the bake shop

Employee removed the bottles. Corrected On-Site

Intermediate – Clam/mussel/oyster tags not marked with last date served

Mussel tags not marked with the last day served. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Floor mixer head in the bake shop soiled.

Intermediate – Mussel tags not maintained in chronological order according to the last date they were served in the establishment.