Segari's Restaurant & Bar

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

Materials; general. single-service and single-use articles not made from clean, sanitary, safe materials. materials that are used in the construction of utensils and food-contact surfaces of equipment and single-service and single-use articles allowing the migration of deleterious substances, or imparting odors, color, or taste to, or contributing to the contamination of food under normal use conditions.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item. (corrected on site)

Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.

Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by routinely inspecting the premises for the evidence of pests.\r\n

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.