UNION KITCHEN & BAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat bolognese sauce in the walk in freezer. Operator stored properly. Corrected On-Site

Intermediate - No soap provided at handwash sink at the front bar. Operator added soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor in the walk in freezer. Operator stored properly. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation

Intermediate - No soap provided at handwash sink on cookline. Operator replaced.

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles, sanitizer, window cleaner, degreaser, all no labels. Operator corrected during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed multiple cooler gaskets on cook line in disrepair.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm chlorine at kitchen dish machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for kitchen dish machine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measurement device for front of house machine.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled chemical spray bottles behind bar. Operator labeled as sanitizer. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed 2023 license on display. Operator printed and posted. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed multiple cold holding units with no ambient thermometer.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator reordered. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawers - raw fish (48-50F); raw chicken (48-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to reach in to quick chill. Corrective Action Taken Warning - From follow-up inspection 2023-05-23: Cookline - drawers - raw fish (49-50F); raw chicken (49-50F) cooked octopus (49-50F). Per operator items were held in walk in cooler overnight and placed in this unit approximately an hour ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to reach in to quick chill. Admin Complaint

High Priority - Raw fish food stored over ready-to-eat cheese in cookline freezer - not all products commercially packaged. Operator stored all items properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork - prepared 2 days ago. Operator properly date marked. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Operator cleaned during inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line lowboy container of raw burgers over container of raw fish. Manager inverted for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold rail butter (54-57F - Cold Holding); cooked squash (56-58F - Cold Holding). Per manager items in line approximately 2 hrs. Butter overstacked. Both items moved to reach in cooler to rechill. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by cookline not dispensing properly.

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles unknown substance at end of bar by oyster station. Manager labeled bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper area of ice bin has mold like build up.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wine glasses at outside bar. Manager inverted glasses. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on top of ice machine lid ledge. Manager discarded beverage. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in salad station cooler. Manager removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. November tags Warning - From follow-up inspection 2021-12-02: Observed same Time Extended