Faccia A Faccia

At the first floor cook line foods in the top areas of the sanwich coolers were 50F-60F (cooked asparagus 60F cut radishes 50F salad dressing 50F) TCS foods in the reach-in units below the sandwich style coolers were at or below 41F. The person in charge voluntarily discarded all TCS foods in the sandwich style cooler units and replaced all the TCS foods with stock from the walk-in refrigerator.

In archived shellstock tags within the last 90 days observed majority of shellstock tags not filled out with laste date sold or used; retrain staff to fill out every shellstock tag with last date used or sold.

On the drop plates of the ice machines in the basement prep kitchen observed black mold-like substances; clean and sanitize the ice bins.

At the first floor bar chemical warewashing machine tested 0ppm after multiple runs; an employee swapped out the sanitizer bottle for a new one and it tested at 100ppm; chemical solutions should test at recommended ppm of manafacturer.

In the basement prep kitchen observed two glue hanging glue traps for flying insects in use directly above foods and handwashing sinks; bug capture devices should be designed to not contaminate food or food contact surfaces or handwashing sinks.

Observed excessive soils and grease buildup on ground behind grease container in alley; clean and sanitize area to not attract pests.

The warewashing machine on the first floor uses heat to sanitize but no irreversible could be presented during the inspection; provide.

In archived shellstock tags within the last 90 days observed majority of shellstock tags not filled out with laste date sold or used; retrain staff to fill out every shellstock tag with last date used or sold.

At the first floor cook line foods in the top areas of the sanwich coolers were 50F-60F (cooked asparagus 60F cut radishes 50F salad dressing 50F) TCS foods in the reach-in units below the sandwich style coolers were at or below 41F. The person in charge voluntarily discarded all TCS foods in the sandwich style cooler units and replaced all the TCS foods with stock from the walk-in refrigerator.

The warewashing machine on the first floor uses heat to sanitize but no irreversible could be presented during the inspection; provide.

At the first floor bar chemical warewashing machine tested 0ppm after multiple runs; an employee swapped out the sanitizer bottle for a new one and it tested at 100ppm; chemical solutions should test at recommended ppm of manafacturer.

On the drop plates of the ice machines in the basement prep kitchen observed black mold-like substances; clean and sanitize the ice bins.

Observed excessive soils and grease buildup on ground behind grease container in alley; clean and sanitize area to not attract pests.

In the basement prep kitchen observed two glue hanging glue traps for flying insects in use directly above foods and handwashing sinks; bug capture devices should be designed to not contaminate food or food contact surfaces or handwashing sinks.