Spliff’s Gastropub

Basic – Bowl or other container with no handle used to dispense food

In flour, mgr removed it Corrected On-Site

Basic – Carbon dioxide/helium tanks not adequately secured

At bar, employee secured it Corrected On-Site

Basic – Ceiling/ceiling shows damage or is in disrepair

In storage closet by water heater

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Dead roaches on premises. nOne dead in storage area, mgr cleaned it up Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Cook cooking, he put one one Corrected On-Site

Basic – Equipment in poor repair

Gasket in prep unit Repeat Violation

Basic – Floor soiled/has accumulation of debris

By walk in cooler

Basic – Food storage container/container lid cracked or broken

Lid is cracked for margarine, employee changed it Corrected On-Site

Basic – Food stored on floor

Queso in bucket in kitchen, employee placed it on shelf, also rice in container in storage area Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On flour, storage area, mgr removed it Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

Hand sink in kitchen

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

Fan in kitchen and shelf above reach in freezer

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw steak then grabbed sauce in bottle and I explained to him, he washed hands Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. nOne in storage area

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shelled eggs on shelf above raw bacon in reach in cooler, mgr rearranged Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Chicken salad marked for 8 days, mgr changed date on Corrected On-Site

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

Faucet in triple sink, also in one faucet at mop sink

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Undercooks eggs, gave sign and she posted it Corrected On-Site