THE GAGE

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

GLOVES USED PROPERLY

OBSERVED IMPROPER USEAGE OF PLASTIC GLOVES BY DISH WASHER.

HANDS CLEAN & PROPERLY WASHED

OBSERVED POOR HYGIENIC PRACTIES BY DISH WASHER HANDLING DIRTY AND THEN CLEAN DISHES WEARING PLASTIC GLOVES AND NOT CHANGING GLOVES & WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLER OBSERVED FOOD HANDLER PUT SEVERAL HAND FULLS OF COOKED FRENCH FRIES ON A PLATE FOR SERVICE.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (TONGS, GLOVES,DELI PAPER )TO HANDLE READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN BUTCHER ROOM,COOK LINE,1ST & BASEMENT BAR AREAS & BEVERAGE STATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST ADJUST FAUCET HANDLE TO STAY ON LONGER TO WASH HANDS IN UNISEX TOILET ROOM.MUST REPAIR OR REPLACE UNISEX & MEN'S MIDDLE TOILET ROOM HAND SINK FAUCET IN POOR REPAIR.

PROPER COLD HOLDING TEMPERATURES

OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED RICE-44.3F AND 30LBS.COOKED LAMB SHANKS-51.8F-53.2F INSIDE OF WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.34LBS. $551.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES ON WALLS AND FLYING AROUND IN 1ST & BASEMENT BAR AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/2/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA NEXT TO DUMP SINK.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED SCOOPS STORED INSIDE OF BULK FOOD CONTAINERS AND ON TOPSIDE OF CONTAINERS MUST STORE IN A CLEAN MANNER.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED PRESET TABLE WEAR NOT COVERED & GLASSES NOT INVERTED TO PREVENT CONTAMINATION MUST SET PROPERLY TO PREVENT CONTAMINTAION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM WALK IN COOLER COOLER SHELVES.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR OR REPLACE WORN DOOR GASKET ON BUTCHER ROOM WALK IN COOLER.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED GAUGE COCK ON HIGH TEMPERATURE DISH MACHINE NOT OPERABLE MUST REPAIR OR REPLACE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST CLEAN DEBRIS BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST REMOVE DRAINLINE HOSE FROM HAND SINK IN BEVERAGE AREA TO A OPEN SITE FLOOR DRAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN 1ST FL. PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN DUST BUILD UP FROM UPPER WALLS IN DINING AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPAIR OR REPLACE DAMAGED WALL BASES IN PASTRY WALK IN COOLER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP,DISH WASHING AREAS AND COOLERS INCLUDING FLOOR DRAINS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND UNISEX TOILET ROOM.MISSING LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR SOME EMPLOYEES MUST PROVIDE AND MAINTAIN.