THE BOHEMIAN

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the service area is used as a dump sink as evidenced by ice cubes and a strainer inside the sink. Operator cleared the sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (51F - Cold Holding); goat cheese (52F - Cold Holding) held overnight in reach in cooler. Warning - From follow-up inspection 2026-03-02: Observed butter 61F-cold holding held overnight in reach in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw meat in vacuum seal per operator packaged one hour ago and will discard under 48 hours. Warning - From follow-up inspection 2026-03-02: Informed operator of proper labeling procedure. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on cook line. Warning - From follow-up inspection 2026-03-02: Time Extended

Basic - Accumulation of black mold-like substance on the lower lip of the interior deflector at the large ice machine. Operator wiped down during the visit. Suggested removing deflector more frequently for thorough cleaning. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Operator provided sign during the visit.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line handwashing sink blocked by loaves of bread. Handwashing sink in the dish area blocked by a trash can and a metal scrubbie in the basin.

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

Basic - Ice buildup in reach-in freezer on the cook line.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in the server area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler doors soiled. This area has heavy condensation. Discussed need to increase cleaning frequency. Chef wiped down the soiled area. Corrected On-Site

Basic - Observed ice bucket placed on floor while filling.

Observed electrical wiring in disrepair. For reporting purposes only. Outlet next to kitchen missing the faceplate.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by a towel in the basin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, located in the dish room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator directed dishwasher to move pans to an inverted position in the dish room. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on kitchen reach-in cooler excessively soiled. Exterior stainless plate under ice bin door observed with build-up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer observed stored as clean and containing food debris. Chef removed the slicer to the dish area. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, dishwasher cleaning dirty dishes, handled clean dishes no hand wash. Operator spoke to employee about proper handwashing techniques, employee properly washed hands before returning to work. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags are currently being labeled with date prepared, not date finished selling.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dishwashing area blocked with empty boxes. Operator cleared the sink for access.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dishwashing area vent soiled with accumulation of dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dishwashing area soiled with accumulation of dust. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Empty containers in handwash sink at entrance to kitchen. Operator cleared the sink. 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 onions in vinegar per operator 5 days ago not date labeled in ric near kitchen entrance. Operator labeled the container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan with dust in dishwashing area.