Original American Kitchen

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

On cooks line.

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

Ice buckets on top of ice machine with the food contact facing upward. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple drinks on cooks line and shelf above prep table. Repeat Violation

Basic – Equipment in poor repair

Bar reach in cooler in back kitchen handle broken/ missing plastic piece. nCutting boards on cooks line with multiple cut marks. nShelves in walk in cooler the surface has becomes rusted. Repeat Violation

Basic – Insect control device installed over food preparation area

Small wall bug plug in above bulk sugar/flour/seasoning bag in back storage area.

Basic – Light shield damaged/in disrepair

Light shield missing at unit above Three compartment sink and near bar reach in cooler in back storage area.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In reach in cooler on cooks line across from fryers.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

2 wooden pieces under Handwash sink in kitchen across from walk in cooler. Repeat Violation

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

Walk in freezer door handle. nExterior soda nozzles at drink machine in the back area. nExterior dish machine.

Basic – Old labels stuck to food containers after cleaning

Clean plastic containers on clean dish rack. Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Observed 0ppm, operator changed sanitizer dispensing bucket at Three compartment sink, retested at 50ppm. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

On the cooks line, operator placed up off of floor. Corrected On-Site

High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale

Noodles cooked 9/18.

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

Dish washer wiped hands on clothes then proceeded to put away clean dishes.

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

Employee grabbed bread buns out of package, toasted untouched side then took burger off of grill and used his fingers to push meat off of spatula onto bun. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ntomatoes (51F – Cold Holding); spinach dip (48F – Cold Holding); cream (49F – Cold Holding); asparagus cooked (53F – Cold Holding); crab cake mix (46F – Cold Holding) items in reach in cooler on cooks line, manager stated during lunch rush cooler is kept open, operator closed all lids and added ice to ambiently chill food products. Retemped items, most items are dropping but has not reached 41F. Corrective Action Taken Warning

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Vacuum sealing ready to eat foods and raw chicken.

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

Cutting board on reach in cooler cooks line stained. nInterior wall of ice machine. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee filling up pans with water at Handwash sink on cooks line. nnBar Handwash sink full of lemon seeds, employees juicing lemons by sink and dumped seeds into sink.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Sous vide cooking raw chicken and vacuum packaging ready to eat foods. Repeat Violation