Astor Bar & Grill

Food protection certificate (fpc) not held by manager or supervisor of food operations.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

Evidence of mice or live mice in establishment's food or non-food areas.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.

Evidence of mice or live mice in establishment's food or non-food areas.

Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

Evidence of mice or live mice in establishment's food or non-food areas.

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.

Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.