The Bold Monk

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed no reminder statement for steak, burgers, salmon and tuna which can be prepared undercooked. CA: Advised PIC to reprint the menus to include reminder statements for items that can be served undercooked upon request.

Proper date marking and disposition — Inspector Note: Observed butter, heavy whipping cream, and multiple cheeses in the WIC with no datemark. CA: Advised PIC to add datemarks to all items when held for over 24 hours.

Proper date marking and disposition — Inspector Note: Observed yogurt, lemon dressing, apple dressing, and smoked aioli in the main kitchen stored over their 7-day disposition dates. COS PIC discarded.

Nonfood-contact surfaces clean — Inspector Note: Observed several pieces of equipment in the main grill area with build-up accumulation. CA- PIC was advised to ensure we are implementing Standard operating procedures for regular equipment maintenance. (Ice Machine, Grill Ansul knobs, Ovens, and under ovens) 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Handwashing sink in prep area not accessible due to trashcans, and handwashing sink in main kitchen area not accessible due to broom and oven trays511-6-1.06(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

Proper date marking and disposition — Inspector Note: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P COS: PIC Discarded out of date items and advised to ensure we are utilising first in first out when rotating product.