ORIGINAL AMERICAN KITCHEN

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. Admin Complaint - From follow-up inspection 2024-12-27: 1 live roach on shelf next to coffee machine. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning - From follow-up inspection 2024-12-16: Time Extended - From follow-up inspection 2024-12-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning - From follow-up inspection 2024-12-16: Time Extended - From follow-up inspection 2024-12-27: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning - From follow-up inspection 2024-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning - From follow-up inspection 2024-12-16: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon (45F - Cold Holding); beef (44F - Cold Holding) items in reach in cooler under flat top, other items were 41F or below, employee added ice. egg (53F - Cold Holding) item at room temperature next to fryers, employee placed on ice. Retemped items at 41F or below. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Interior ice bin at drink machine in kitchen. Interior ice machine the white deflector plate is soiled. Hot water spouts soiled with white residue at drink area in the back. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink on cooks line, employee moved knife. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on hook behind bar.

Basic - Bowl or other container with no handle used to dispense food. Scoop in seasoning container on cooks line.

Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door the metal is chipping away.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above Three compartment sink.

Basic - Floor area(s) covered with standing water. On floor behind the bar. Walk in freezer floor soiled.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on top of ice machine not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The metal partition between fryers and stove top on cooks line. Can opener table attachment soiled. Walk in cooler door gasket soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer racks with rust pitting the surface.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar located in dry storage area, manager labeled. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Noodles cooked 9/18.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer wiped hands on clothes then proceeded to put away clean dishes.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed bread buns out of package, toasted untouched side then took burger off of grill and used his fingers to push meat off of spatula onto bun. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (51F - Cold Holding); spinach dip (48F - Cold Holding); cream (49F - Cold Holding); asparagus cooked (53F - Cold Holding); crab cake mix (46F - Cold Holding) items in reach in cooler on cooks line, manager stated during lunch rush cooler is kept open, operator closed all lids and added ice to ambiently chill food products. Retemped items, most items are dropping but has not reached 41F. Corrective Action Taken Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing ready to eat foods and raw chicken.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. Interior wall of ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink on cooks line. Bar Handwash sink full of lemon seeds, employees juicing lemons by sink and dumped seeds into sink.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking raw chicken and vacuum packaging ready to eat foods. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine with the food contact facing upward. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cooks line and shelf above prep table. Repeat Violation

Basic - Equipment in poor repair. Bar reach in cooler in back kitchen handle broken/ missing plastic piece. Cutting boards on cooks line with multiple cut marks. Shelves in walk in cooler the surface has becomes rusted. Repeat Violation

Basic - Insect control device installed over food preparation area. Small wall bug plug in above bulk sugar/flour/seasoning bag in back storage area.

Basic - Light shield damaged/in disrepair. Light shield missing at unit above Three compartment sink and near bar reach in cooler in back storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line across from fryers.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 wooden pieces under Handwash sink in kitchen across from walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door handle. Exterior soda nozzles at drink machine in the back area. Exterior dish machine.

Basic - Old labels stuck to food containers after cleaning. Clean plastic containers on clean dish rack. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm, operator changed sanitizer dispensing bucket at Three compartment sink, retested at 50ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On the cooks line, operator placed up off of floor. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting sweet potatoes, employee put on gloves after inspector said something.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packaging raw chicken to sous vide cook.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing housemade with raw egg no indication on the menu that raw eggs are used in dressing. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle on rack to the right of the swinging door not labeled containing purple liquid.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine, operator flipped so the food contact surface is inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table where server was rolling silverware, employee moved beverage. Corrected On-Site

Basic - Equipment in poor repair. Cutting boards with cut marks.

Basic - Floor soiled/has accumulation of debris. Underneath ice machine.

Basic - Food stored in a location that is exposed to splash/dust. Chicken batter stored directly under paper towel dispenser outside of walk in cooler, towel was dispensing and fell into batter, batter was discarded.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden door build in at the liquor closet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack at the end of cooks line holding waffle irons. The side of the flattop near liquor hole in the wall on cooks line.

Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean dish rack in hallway outside of office. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed apples in reach in cooler at the end of the cooks line with stickers still attached and one apple was cut in half.

Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on reach in cooler on cooks line, the food contact surface facing upwards.

Basic - Wet mop not stored in a manner to allow the mop to dry. The head on the floor by the mop sink, employee flipped. Corrected On-Site