THE CIGAR BAR scores 72; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   A bag of ice was observed stored in the hand sink in the main kitchen. COS: The bag of ice was removed and the sink was cleaned and sanitized.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   A bag of ice was observed stored in the hand sink in the main kitchen. COS: The bag of ice was removed and the sink was cleaned and sanitized. Advised PIC hand sinks shall remain free and clear at all times. C/A:511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Required food-source records

   Item 3-1D ↗

   PIC could not provide proper record keeping for raw oysters served the prior weeks. ADVISED PIC ALL RECORDS SHALL BE KEPT ONSITE FOR 90 DAYS.

   Inspector’s full note +

   Code 511-6-1.04(5)(g)

   PIC could not provide proper record keeping for raw oysters served the prior weeks. ADVISED PIC ALL RECORDS SHALL BE KEPT ONSITE FOR 90 DAYS. C/A:511-6-1.04(5)(g) - Records, Creation, & Retention (Pf) (g) Records, Creation and Retention. 1. Except as specified in subsections (2) and (5)(f) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf 3. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(f)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(f)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf New Violation.

   Official report · Item 3-1D ↗
   New violation
3. 03

   Required food-source records

   Item 3-1D ↗

   Shellstock tags were not available at time of inspection. COS: Employee obtained shellstock tag from the discard pile.

   Inspector’s full note +

   Code 511-6-1.04(3)(k)

   Shellstock tags were not available at time of inspection. COS: Employee obtained shellstock tag from the discard pile. Advised employee tags are to remain on the container. C/A:511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification. 1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf 2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf 3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:Pf (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section. Pf Corrected On-Site. New Violation.

   Official report · Item 3-1D ↗
   Corrected on siteNew violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed the sauce bottles stored at the prep top unclean with debris build at food contact surface. COS: Sauce bottles were changed and old ones were discarded while inspector was onsite.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed the sauce bottles stored at the prep top unclean with debris build at food contact surface. COS: Sauce bottles were changed and old ones were discarded while inspector was onsite. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
5. 05

   Cold holding

   Item 6-1A ↗

   Observed TCS food items not maintaining a TCS food temp of 41F or below. Raw oyster(45F), Raw crab cakes(55F) COS: All TCS FOOD ITEMS WERE DISCARDED.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed TCS food items not maintaining a TCS food temp of 41F or below. Raw oyster(45F), Raw crab cakes(55F) COS: All TCS FOOD ITEMS WERE DISCARDED. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
6. 06

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed floors, walls, and baseboards in main kitchen and behind bar unclean with heavy build up. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed floors, walls, and baseboards in main kitchen and behind bar unclean with heavy build up. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Repeat Violation.

   Official report · Item 17C ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.