Jarfly

Inspector notes: Observed unlabeled several spray bottles in kitchen and bar area containing sanitizers, cleaners and Windex. Rule: (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Corrective Action: PIC labeled spray bottles with contents.

Inspector notes: Observed food service employee wrapping clean utensils in paper napkins while intermittently touching cell phone with bare hands. Rule: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed bever...

Inspector notes: Observed lobster and marinated mushrooms (see temperature log) cold held in reach in cooler above 41 degrees. Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Corrective Action: PIC discarded.

Inspector notes: Observed several containers wet stacked on rack in room located next to ice machines. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Person in charge rearranged containers to properly air dry.

Inspector notes: Observed several bowls, plates, and trays stored on shelves upright. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored covered or inverted. Person in charge covered containers.

Inspector notes: Observed person drink and cell phone store on top of prep-table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge moved phone to an approved employee area. Employee moved drink to an approved employee area.

Inspector notes: Observed an employee handling food without wearing proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put on approved hair restraint.

Inspector notes: Observed several in use utensils stored in containers of sanitizer water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.I...