Top Dawg Tavern

Fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum pack was cut.

Several holes were observed in the kitchen FRP. All holes in the kitchen walls must be plugged so the wall is smooth and easily cleanable.

The coved molding in the kitchen is missing. The missing coved molding must be replaced.

The consumer advisory statement is not in all caps and the menu disclosure is missing. All of the menus(paper, to go, and on line) must be corrected.

Fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum pack was cut.

Several holes were observed in the kitchen FRP. All holes in the kitchen walls must be plugged so the wall is smooth and easily cleanable.

The coved molding in the kitchen is missing. The missing coved molding must be replaced.

Purses and personal items were stored with food and single service utensils. Designate an area for person items.

The dish machine in the kitchen was not dispensing sanitizer. A service request was made to have dish machine evaluated and repaired. The 3 compartment sink must be used to wash and sanitize the dishes.

The bar window was open without the screen. The screen must be pulled down if the window is open or the patio must be screened.

The dish racks were stored on the ground in the dish wash area. The dishracks must be stored at least 6 inches above the ground.

Several holes were observed in the kitchen FRP. All holes in the kitchen walls must be plugged so the wall is smooth and easily cleanable.

The ice machine is unclean with a mold-like substance. The ice machine must be cleaned more often to prevent the accumulation of the mold-like substance.

Individual bags of tightly closed pasta, in the cooling state, were stacked and placed in a larger container. The pasta was removed from the bags and placed on a sheet pan to cool to 41F or below. All approved cooling methods must be used to cool the pasta before portioning into bags. Corrected on site. Repeat.

The salmon and tuna in the cooler below the grill were held at temperatures above 41'F. The fish was discarded. Instructed the person in charge to monitor the food temps in the cooler below the grill.

Paper towels were not available at the kitchen hand sink. The person in charge replaced the paper towels. Reminded the person in charge to stock paper towels at the hand sink at all times.

The hand sink near the dish wash area was blocked with a hand dolly. The hand dolly was moved. Instructed the person in charge to keep the area in front of the hand sink free of any obstruction.

Soap was not available at the kitchen hand sink. The soap was replaced at the hand sink. Instructed the person in charge to keep soap at the hand sinks at all times.

A deep container of cream sauce was cooling in a shallow pan of ice. The sauce was divided into multiple pans and placed in a deeper ice bath to continue cooling to 41F. Instructed the person in charge to use all approved cooling methods to rapidly cool the products to 41F.

The below the grill cooler drawer does not completely close and seal causing the fish temperature to greater than 41F. Instructed the person in charge to have the grill cooler drawer and unit repaired.

The coved molding throughout the kitchen was in disrepair or missing. Instructed the person in charge to have the coved molding repaired or replaced.

Personal items (purse, phone, etc) were stored with single service articles. Instructed the person in charge to designate an area for personal items away from food, utensils and equipment.