Underground Music Cafe

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Handwashing sink in the bar area was observed missing handwashing sign. Provide and maintain handwash signs at all handwash sinks reminding employees to wash their hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Keep the physical facilities in good repair.

Inspector’s notes

A floor tile was observed missing in the middle of the bar area by the bar entrance behind the counter. Repair and maintain. There was an uncovered juncture between two FRP panels in the kitchen, that was covered over with duct tape. Replace with the approved FRP juncture and maintain in good condition.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

There was no thin-tipped food thermometer available at the time of inspection. Facility occasionally works with raw chicken and beef burgers, so a thin tip thermometer is needed to measure the temperature of thin meats to ensure that they are fully cooked. Provide a thin tipped thermometer and maintain on site at all times.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s notes

There was some equipment on shelves, such as air fryers and Non-NSF crock pots that were not being used in the establishment. Remove these items from the establishment if they are not being used and are not compliant with NSF requirements.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Soap dispensers at multiple handwash stations were observed not being used as they are damaged. There were soap bottles at each handwash station to meet the requirement. Repair these soap dispensers according to manufacturers instructions or remove from facility.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Keep non-food contact equipment surfaces clean.

Inspector’s notes

The non-food contact surfaces of the Prep Station were observed soiled with accumulated grease debris at the time of inspection. Clean and maintain these surfaces clean to sight and touch. Increase cleaning frequency to maintain them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.