Armstrong Jazz House

Basic23

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Stored food not covered.

  Observed mashed potatoes inside reach in cooler at cook line.

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  In-use utensil stored in standing water less than 135°F.

  Observed utensil at 91°F

  Ice scoop handle in contact with ice.

  In-use utensil stored in sanitizer between uses.

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.

  Unit for desserts.

  Cutting board has cut marks and is no longer cleanable.

  Kitchen.

  Equipment in poor repair.

  Reach in cooler gaskets soiled, kitchen and front bar.

  Ripped/worn tin foil used as shelf cover.

  Observed at reach in coolers in the kitchen.

• Code 16Dishwashing facilities and test kits

  Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.

  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Both dishwasher machines, the one in the kitchen and the other at front counter bar, out of service.

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Observed oven soiled.

  Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues.

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Observed ice machine at front bar.

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.

  Observed handles soiled at reach in coolers at prep area/ dishwashing area.

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.

  Water leaking at the faucet in the three compartment sink.

  Standing water in bottom of reach-in-cooler.

  Front unit.

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

  Observed at Back door.

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.

  Observed in the corner of kitchen by unused oven.

  Wall soiled with accumulated grease, food debris, and/or dust.

  Observed wall all around the kitchen soiled with dust.

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Observed ceiling with dust all around the kitchen.

  Floor soiled/has accumulation of debris.

  Observed floors throughout the establishment including the kitchen and the bar, extremely soiled under the equipments and in the walls.

• Code 40Employee personal belongings

  Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Observed multiple personal items like cell phones on preparation tables.

• Code 42Premises and cleaning equipment

  Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.