POUR DECISIONS

2026-06-05: Canvass

Pass w/ Conditions

• Not Critical: CHI-3 — MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE VERIFIED BY ANY EMPLOYEES. A BLANK SAMPLE POLICY ON SITE ONLY. MUST PROVIDE A VERIFIED EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE COOKS LINE COOLER CHICKEN AT 49.6F, BEEF AT 46F, ALL FOODS DISCARDED. REVIEWED PROPER COLD HOLDING REQUIREMENTS FOR FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Critical: CHI-33 — PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOKS LINE COOLER NOTED AT 46.8F WITH THEIR INTERNAL THERMOMETER READING AT 50F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Not Critical: CHI-39 — CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE FIRST FLOOR BAR HAND WASHING SINK BETWEEN THE SINK AND THE THREE COMPARTMENT SINK DRYING RACK.
• Not Critical: CHI-44 — UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN STORED MIXING BOWLS ON THE COOKS LINE MUST BE STORED INVERTED.
• Not Critical: CHI-45 — SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE FACILITY IN ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE LIQUOR ROOM.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BLUE CUTTING BOARD AT THE UPSTAIR BAR IN EXTREMELY POOR REPAIR WITH DEEP BLACKENED CUTS/GROOVES. INSTRUCTED TO REPLACE.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED RUSTY METAL RACK SHELVING WITH CHIPPING PAINT IN THE BASEMENT REACH-IN COOLERS. INSTRUCTED TO REMOVE RUST AND RE-SEAL/REPAINT OR REPLACE.-----EXCESSIVE GREASE UNDER THE FLAT GRILL AND BOTTOM METAL SHELVING UNDER THE GRILL. INSTRUCTED TO CLEAN AND MAINTAIN.----MUST NOT USE PAPER AS LINER FOR SHELVING IN FOOD PREP AREAS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASEBOARD WALL COVING AT THE DISH MACHINE CHEMICAL STORAGE NOTED PEELING FROM THE WALL. INSTRUCTED TO REPLACE/REPAIR.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST PROVIDE A SMOOTH CLEANABLE WALL AT THE BASEMENT DRY FOOD STORAGE SHELVING.----ALL HOLES IN WALLS AND CEILINGS THROUGHOUT THE BASEMENT IE: AT GAS METERS, BEHIND ICE MACHINE AND THROUGHOUT MUST BE SEALED.----CRACKED/DAMAGED WALL CAULKING AT THE BASEMENT WASHROOM WASHBOWL. INSTRUCTED TO REPLACE.-----MISSING STRIP OF FLOORING WITH POOLING LIQUID AND FOOD DEBRIS ON THE COOKS LINE. INSTRUCTED TO REPLACE TO BE SMOOTH AND CLEANABLE.