HQ BEERCADE

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE BARS,STORAGE ROOMS THROUGHOUT THE PREMISES.REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE PROPERLY STORED 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES ON THE PREMISES. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO TURN OFF MACHINES, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED. SERIOUS VIOLATION 7-38-005(A).

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN MULTI-USE KITCHEN UTENSILS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN GASKET AT THE 3 DOOR FOOD PREP COOLER.INSTRUCTED TO REPLACE BROKEN GASKET AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING REQUIRES A DETAIL CLEANING INTERIORS OF COOLERS,SIDES OF HOT COOKING EQUIPMENTS THROUGHOUT THE KITCHEN AREAS,KITCHEN SHELVINGS AND MANUAL CAN OPENER AND HOUSING ATTACHED AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS AND REPAIR THE BROKEN FLOOR TILES AND BASEBOARDS AT THE DISHROOM AND MAINTAIN TO BE SMOOTH AND EASILY CLEANABLE SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS. THE WALLS AND CEILINGS INSIDE THE WALK-IN-COOLERS IN NEED FOR A DETAIL CLEANING.REMOVE DUST ACCUMULATIONS AT CEILING VENTILATION COVERS AT THE DISHWASHING 3 COMPARTMENT SINK AREA..

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELD AND BURNT-OUT LIGHT BULBS AT THE DISHROOM AREA.INSTRUCTED TO REPLACE BROKEN LIGHT SHIELD AND MAINTAIN ADEQUATE LIGHTING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE BARS,STORAGE ROOMS THROUGHOUT THE PREMISES.REMOVE UNNECESSARY ARTICLES THROUGHOUT THE PREMISES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE PROPERLY STORED 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BROKEN FLOOR TILES NEAR THE SWINGING DOORS THAT LEAD INTO THE DISHROOM. ALSO OBSERVED WORN OUT GROUTING IN THE TILES IN THE DISHROOM. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES ON RACKS ABOVE 3 COMPARTMENT SINK AND INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY BEHIND THE ICE MACHINE AT THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED HAND WASH SINK BY THE HOT HOLDING UNIT OF THE KITCHEN PREP AREA WITH NO SPLASH GUARDS. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK.

FOOD HANDLER REQUIREMENTS MET - Comments: NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO HAVE ALL FOOD HANDLER CERTIFICATE ON SITE AT ALL TIMES.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NO SHELLFISH TAGS WERE PROVIDED FOR THE MUSSELS THAT WERE STORED IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO KEEP ALL SHELLFISH TAGS WITH THE PRODUCT UNTIL IT IS USED, AND THEN KEPT FOR 90 DAYS. MANAGEMENT VOLUNTARILY DISCARDED 4# OF SHELLFISH WORTH $9. CRITICAL VIOLATION 7-38-005 (B-2)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE LINE PREP COOLER. OBSERVED ROAST BEEF AT 47.3F, GROUND BEEF AT 43.5F, WHIPPING CREAM AT 46F, AND CHEESE AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $58. CRITICAL VIOLATION 7-38-005A.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HANDSINKS IMPROPERLY MAINTAINED. OBSERVED 2 EXPOSED HANDSINKS AT THE BASEMENT BAR WITHOUT HOT WATER. MANAGEMENT INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER TO ALL HANDSINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INSTALL LIGHT SHIELDS FOR ALL FIXTURES IN THE DISHROOM.