7 Pie

Upon arrival, observed meatballs at 125F, tomato sauce at 55F, and gravy at 80F all in a steam well for hot holding. Per Manager, meatballs were previously reheated in the oven and sauce and gravy portions were previously reheated on the cooktop.

Observed lip marks on multiple bar glasses. Observed food and physical debris on stored ready for use utensils, food storage containers, and plates. Observed plates stored eating surface up without a marked dirty cover plate. Observed mold-like growth on two soda guns in the front of house and the interior of the ice machine. Observed significant food debris on the prep surfaces of the cookline upon arrival.

Observed several items including shrimp, cartons of heavy cream, and housemade pico in various coolers of the main kitchen and bar held longer than 7 days or the marked manufacturer use by date.

Facility is currently operating without a CFSM. Facility has a posted ServSafe Food Handler certificate, but no current employee has a Manager-grade certification.

Observed inconsistent date marks on food items throughout the facility. Some food items were labelled with preparation date and expiration date while other items lacked a date label.

Observed bread products stored on the floor of the walk in freezer. Observed shredded cheese stored in a preptop cooler with pizza sauce dripped in the container.

Upon arrival, observed a staff member handling food items with no hair restraint and jewelry on their hands and wrist. Observed another staff member handling food items with a hair tie on their wrist and nail polish on their fingers without gloves donned.

Observed an in-use ice cream scoop stored in a plastic container without running water or water maintained above 135F. Observed tongs stored between uses on the front of the pizza oven. Observed two scoops without handles stored within dry goods containers. Observed two ice scoop holders with mold-like growth.

Observed several stacks of wet stacked dishes.

Observed food and physical debris accumulated on shelves throughout kitchen, the walls and floors of the kitchen, the outsides of food storage containers, the ANSUL system lines, the interior of the microwave, and on equipment gaskets, shelves, rails, and handles.

Observed lip marks on multiple bar glasses, food and physical debris on stored ready for use utensils, plates stored eating surface up without a dirty cover plate, and debris on the can opener.

Facility was permitted with handsink on cookline. In attempt to satisfy the requirement for produce and meat sink, facility repurposed handsink on cookline to be a produce sink.

Observed food and physical debris accumulated on shelves throughout kitchen, the floors of the kitchen, outsides of food storage containers, the interior of the microwave, walls behind cookline equipment, on the outside of the mixer unit, and in equipment gaskets.