CHRISTINA'S

High Priority - Food stored in ice used for drinks. .....multiple juices bottles stored in drink ice at front line. Stop sale issue. Operator provided different bucket off ice used as a drink ice . Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renew at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...smoke salmon above sprouts, capers in reach in cooler . Operator removed smoked salmon . Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. .....multiple juices bottles stored in drink ice at front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...single serve butter 61° at server station being held less than 4 hours . Operator time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...food prep in hand sink at kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered...yogurt in reach in cooler .

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook broke raw shell eggs and then plated a bagel, without washing hands and changing gloves first. Cook washed his hands and put a fresh pair of gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and was cooked one hour ago. Cook time marked. Corrected On-Site

Basic - Cook beverage container on a food preparation table next to grill. Cook removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline side table, French toast batter (42-55F - Cold Holding). Item stored in pan with ice that does not meet the level of the food. Item removed to lower cooler to chill and cold hold. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe chlorine sanitizer at 200+ppm. Operator correct to 75ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe at rear kitchen. Operator placed soaps at sink. Corrected On-Site

Basic - Drinks stored in undrained ice. Operator removed and discarded ice. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21

High Priority - Toxic substance/chemical improperly stored. Aerosol can of stainless steel cleaner stored on prep table while prep is being done. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Food stored on floor. Cases of shell eggs stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site

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

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. Dish machine tested at 0ppm. Hose for sanitizer was not in water well. Operator fixed. Retested at 100ppm Corrected On-Site