SAVOR 100X35 #3

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the establishment open and operating to the public with an expired license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the 2-door stand up cooler in the office area. The operator properly stored the raw foods. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (53F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a beverage pitcher stored inside the handwashing sink behind the front counter. The operator removed the pitcher from the hand sink. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw salmon. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets at bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at make line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic Togo bowls stored open end up. Observed operator inverting upside down. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board in handwashing sink and a water purification system attached to faucet for drinking water. Observed operator remove cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in bar. Observed employee getting napkins to dry hands with. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on back side of handles (on stand up reach in freezers in office) soiled with some food debris.

Basic - Equipment in poor repair. Observed torn gasket on little stand alone freezer, in kitchen, to left of steam table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled (with food crumbs) gasket on little stand alone freezer, in kitchen, to left of steam table. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 01,2024

Basic - Equipment in poor repair. Observed torn gaskets on line at make table in reach in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on bar a container with silverware stored, with forks stored tines up. Observed operator remove for rewatching and proper storage.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on December 01,2023

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in store made Carmel cheese cakes in mason jars not date marked after 24 hours.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed round plastic containers s racket wet nesting on drying shelf. Observed employee correcting by separating containers to properly air dry. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware in drying rack stored with handles down. Observed employee inverting silverware properly for drying and handling Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone above prep table in kitchen. Observe operator removing Office Work shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in beer keg cooler not segregated.

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. Spoke with operator and e mailed information.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Spoke with operator and e mailed information.