The Blvd Pub And Grub Llc

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers/freezers

Basic – Carbon dioxide tanks not adequately secured

Next to triple sink and behind bar Repeat Violation

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

Employee beverage on beer cooler at bar, removed Repeat Violation

Basic – Floor soiled/has accumulation of debris

Accumulation of trash behind bar

Basic – Ice buildup in reach-in freezer

Mug freezer behind bar Repeat Violation

Basic – In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outside ice machine

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Interior of microwave soiled Repeat Violation

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

White freezer gaskets soiled Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop in bucket on rear patio

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Half and half in beer cooler not dated, unknown open date, item discarded

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F – Cold Holding), bartender discarded Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Half and half in beer cooler not dated, unknown open date, item discarded Repeat Violation

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

Can opener blade soiled nCutting board stained

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portioned raw meats in reach in freezer Repeat Violation