Sonsie

One of the handwashing sinks in the women's restroom in the basement turns off water less than one second after the unit has been depressed to dispense water; repair or replace so that water is dispensed for at least 15 seconds.

Observed multiple work stations with in use utensils stored in 80F water; in use utensils should be stored in water 135F and above at all times on a clean and sanitized surface or in cool running water.

Observed multiple cold holding units with damaged gaskets: first cooler at bar when entering bar reach in and drawer units at grill station and french fry freezer; repair or replace damaged gaskets.

At the dedicated prep sink in the basement kitchen there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install and air gap.

In the basement kitchen observed multiple cold holding units with damaged gaskets | the PSI gauge at the high temperature warewashing machine is broken and missing the dial; repair or replace the broken equipment.

At the dedicated prep sink in the basement kitchen there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install and air gap.

In the basement kitchen observed multiple cold holding units with damaged gaskets | the PSI gauge at the high temperature warewashing machine is broken and missing the dial; repair or replace the broken equipment.

There are two chemical warewashing machines at the bar but no testing devices for chlorine could be presented; provide testing devices for chemicals used to sanitize the Health Inspector left some chlorine test strips for the restaurant to use until they can provide their own.

At the downstairs wine bar handwashing sink there is no handwashing cleanser and no approved hand drying device; handwashing sinks should be stocked at all times.

In the basement kitchen observed multiple cold holding units with damaged gaskets | the PSI gauge at the high temperature warewashing machine is broken and missing the dial; repair or replace the broken equipment.

At the bar observed an employee using a reusable cloth to dry wares after they had been through a cycle inside the chemical warewashing machine; cleaned and sanitized wares should be air dried only.

At the handwashing sink next to the prep sink observed a deli container stored inside the basin | at the first floor bar observed the middle handwashing basin sink blocked by bar supplies | observed an employee dumping water into the basin of a handwashing sink and washing food contact surfaces; handwashing sinks should only be used for handwashing and nothing else retrain staff on proper usage of handwashing sinks.

At the dedicated prep sink in the basement kitchen there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install and air gap.

In the women's restroom in the basement there is no handwashing signage; provide.

In the employee restroom provide a covered waste receptacle.

There were multiple critical violations observed during today's inspection please review the report with your staff and take proper corrective actions. The persons in charge during the inspection who are certified food protection managers were not able to answer questions about illness policy and did not take corrective actions of observed violations and the Health Inspector needed to direct corrective actions person in charge need to be able to take active managerial control and be knowlegable about food safety illness policy and sanitization.

Locations keeps their shellstock tags for at least 90 days but observed that no dates were written on the used shellstock tags | in a reach-in cooler with pastries observed a container of live oysters without a shellstock tag accompanied with them; shellstock tags should have the date written of the last served unit and shellstock tags should always accompany the shellstock.

The toilet and floors around the toilet in the employee restroom are heavily soiled; clean and sanitize of soils.

In the walk-in refrigerator observed a container of pickled cucumbers dated 4-20 and per discussion with the chef they are in-house made and held for more than seven days and no HACCP plan and no variance is approved by the Health Division; hold TCS foods for up to seven days only the person in charge voluntarily discarded and denatured the pickled cucumbers and states they will seek to procure commercially made pickled products.

The irreversible provided would not remain on through a cycle of the high temperature warewashing machine; repair or replace the irreversible thermometer. A repair person was called and arrived during the inspection and provided a new irreversible thermometer.

In the employee restroom provide a covered waste receptacle.

In the women's restroom in the basement there is no handwashing signage; provide.

The toilet and floors around the toilet in the employee restroom are heavily soiled; clean and sanitize of soils.

In the walk-in refrigerator observed a container of pickled cucumbers dated 4-20 and per discussion with the chef they are in-house made and held for more than seven days and no HACCP plan and no variance is approved by the Health Division; hold TCS foods for up to seven days only the person in charge voluntarily discarded and denatured the pickled cucumbers and states they will seek to procure commercially made pickled products.

Locations keeps their shellstock tags for at least 90 days but observed that no dates were written on the used shellstock tags | in a reach-in cooler with pastries observed a container of live oysters without a shellstock tag accompanied with them; shellstock tags should have the date written of the last served unit and shellstock tags should always accompany the shellstock.

There were multiple critical violations observed during today's inspection please review the report with your staff and take proper corrective actions. The persons in charge during the inspection who are certified food protection managers were not able to answer questions about illness policy and did not take corrective actions of observed violations and the Health Inspector needed to direct corrective actions person in charge need to be able to take active managerial control and be knowlegable about food safety illness policy and sanitization.

The irreversible provided would not remain on through a cycle of the high temperature warewashing machine; repair or replace the irreversible thermometer. A repair person was called and arrived during the inspection and provided a new irreversible thermometer.

There are two chemical warewashing machines at the bar but no testing devices for chlorine could be presented; provide testing devices for chemicals used to sanitize the Health Inspector left some chlorine test strips for the restaurant to use until they can provide their own.

In the basement kitchen observed multiple cold holding units with damaged gaskets | the PSI gauge at the high temperature warewashing machine is broken and missing the dial; repair or replace the broken equipment.

At the bar observed an employee using a reusable cloth to dry wares after they had been through a cycle inside the chemical warewashing machine; cleaned and sanitized wares should be air dried only.

At the handwashing sink next to the prep sink observed a deli container stored inside the basin | at the first floor bar observed the middle handwashing basin sink blocked by bar supplies | observed an employee dumping water into the basin of a handwashing sink and washing food contact surfaces; handwashing sinks should only be used for handwashing and nothing else retrain staff on proper usage of handwashing sinks.

At the dedicated prep sink in the basement kitchen there is a direct connection to the waste water system; have a licensed plumber pull proper permits and install and air gap.

At the downstairs wine bar handwashing sink there is no handwashing cleanser and no approved hand drying device; handwashing sinks should be stocked at all times.