BRIMSTONE WOODFIRE GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked white rice (110F - Cooling since 9 :00 am ) actual time 3:00 pm . Observed rice left on counter to ambient temperature, Employee discarded. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee discarded old sanitizer bucket, made new sanitizer in dishwasher area, then proceeded to kitchen area, grabbed couple baked bread , using same gloves, after manager instructed, employee discarded gloves and bread, washed hands and put in new pair of gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cooked noodles (59F - Cold Holding); spinach dip (60F - Cold Holding); pasta (55F - Cold Holding); cooked sweet potatos (54F - Cold Holding); pull out chicken (54F - Cold Holding); sour cream (55F - Cold Holding); rib brine (52F - Cold Holding); bread pudding (63F - Cold Holding) -front line-cut tomatoes (69F - Cold Holding); cooked stream beans (70F - Cold Holding) -Sushi station ; salmon (53F - Cold Holding); crab sticks (48F - Cold Holding). Per employee food held more than 4;hours, see stop sale. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine., operator unable to provided thermo labels, or water heat thermometer. Not measuring device available. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside bar area Warning

Intermediate - No soap provided at handwash sink. Out side -bar area Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Several food containers stacked wet, in clean equipment storage shelf, employee removed to let ayr dry containers. Corrective Action Taken Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- two ice scoops and two knives stored on water temperature of 80F , in cook line, Employee removed Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, build up of food debris and grease. Warning

Basic - Standing water in bottom of reach-in-cooler. Lower cooler in cook line. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under drain boards in ware washing area. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed air gap missing from ice machine located in kitchen area. - From follow-up inspection 2022-04-07: Still observed Time Extended

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of chilli sauce on shelf in kitchen area. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (46-48F - Cold Holding); raw burger (52F - Cold Holding); raw snapper (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw chicken (52F - Cold Holding); raw breaded chicken (51F - Cold Holding); cooked broccoli (50F - Cold Holding) ; pasta (51F - Cold Holding); veggie sauce (48F - Cold Holding); scallops (45F - Cold Holding); raw seafood mix (42F); raw shrimp (48F - Cold Holding); crab cake (47F - Cold Holding); raw chicken (49F - Cold Holding) from overnight per operator stored in reach in cooler at cook line Observed Reach in cooler at sushi station ; tuna from overnight (51F); krab meat (49F - Cold Holding); cream cheese (60F - Cold Holding) raw sushi roll (62- 63F - Cold Holding)Bleu cheese crumbles 45F Food with mold-like growth. See stop sale. Observed molded tomatoes on shelf in prep area located at three compartment sink. Food with mold-like growth. See stop sale. Observed molded tomatoes on shelf in prep area located at three compartment sink. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black mold like substance dripping into ice. See Stop Sale. - From follow-up inspection 2022-04-07: Cold holding from overnight in reach in coolers Blue cheese crumbles 56°F Crab meat 47°F Raw burger 47° F Krab salad 47°F Cooked sweet potatoes 52°F Feta cheese 47°F Soft mozzarella cheese 44°F Cooked chicken 45-46°F Shredded cheese 47°F Asparagus 47°F Salmon 45° F Mahi-mahi 45°F Pasta 45+47° F RAw marinated steak 46°F Sliced tomatoes 45-47° F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (46-48F - Cold Holding); raw burger (52F - Cold Holding); raw snapper (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw chicken (52F - Cold Holding); raw breaded chicken (51F - Cold Holding); cooked broccoli (50F - Cold Holding) ; pasta (51F - Cold Holding); veggie sauce (48F - Cold Holding); scallops (45F - Cold Holding); raw seafood mix (42F); raw shrimp (48F - Cold Holding); crab cake (47F - Cold Holding); raw chicken (49F - Cold Holding) from overnight per operator stored in reach in cooler at cook line. See Stop Sale Observed Reach in cooler at sushi station ; tuna from overnight (51F); krab meat (49F - Cold Holding); cream cheese (60F - Cold Holding) raw sushi roll (62- 63F - Cold Holding) See Stop Sale. Admin Complaint - From follow-up inspection 2022-04-07: Cold holding from overnight in reach in coolers Blue cheese crumbles 56°F Crab meat 47°F Raw burger 47° F Krab salad 47°F Cooked sweet potatoes 52°F Feta cheese 47°F Soft mozzarella cheese 44°F Cooked chicken 45-46°F Shredded cheese 47°F Asparagus 47°F Salmon 45° F Mahi-mahi 45°F Pasta 45+47° F RAw marinated steak 46°F Sliced tomatoes 45-47° F Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper and no soap provided at hand washing sink located at bar area.. Observed no hand wash sign provided at employee restroom. - From follow-up inspection 2022-04-07: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water 83F in men's bathroom. - From follow-up inspection 2022-04-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located in storage room across from office area soiled. - From follow-up inspection 2022-04-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on all dish ware shelves in dish area. - From follow-up inspection 2022-04-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over food prep area in kitchen area. - From follow-up inspection 2022-04-07: Still observed Time Extended

Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Observed cooked bread pudding stored next to hand washing sink with no splash guard to prevent splash or contamination. - From follow-up inspection 2022-04-07: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed air gap missing from ice machine located in kitchen area.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of chilli sauce on shelf in kitchen area. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (46-48F - Cold Holding); raw burger (52F - Cold Holding); raw snapper (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw chicken (52F - Cold Holding); raw breaded chicken (51F - Cold Holding); cooked broccoli (50F - Cold Holding) ; pasta (51F - Cold Holding); veggie sauce (48F - Cold Holding); scallops (45F - Cold Holding); raw seafood mix (42F); raw shrimp (48F - Cold Holding); crab cake (47F - Cold Holding); raw chicken (49F - Cold Holding) from overnight per operator stored in reach in cooler at cook line Observed Reach in cooler at sushi station ; tuna from overnight (51F); krab meat (49F - Cold Holding); cream cheese (60F - Cold Holding) raw sushi roll (62- 63F - Cold Holding)Bleu cheese crumbles 45°F Food with mold-like growth. See stop sale. Observed molded tomatoes on shelf in prep area located at three compartment sink. Food with mold-like growth. See stop sale. Observed molded tomatoes on shelf in prep area located at three compartment sink. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black mold like substance dripping into ice. See Stop Sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handling dirty to clean during dishwashing process.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw meat then proceeded to ready to eat without changing gloves or hand washing

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high heat machine with no color change and temperature at 155°F. Discontinue use and set up 3 compartment sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 1 live fly flying around kitchen area by 3 compartment sink landing on uncovered pizza dough. Observe 2 small flies flying around kitchen area located by 3 compartment sink. Observed one live fly flying around kitchen area landing on ladle for open sauces on cook line and on counter top of cook line. Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used in preparation of food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish and raw lobster over cooked sweet potatoes in walk in freezer. Observed raw chicken stored over brine in walk in cooler. Observed raw chicken stored over wine in walk in cooler. Observed raw ribs over cooked pasta in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (46-48F - Cold Holding); raw burger (52F - Cold Holding); raw snapper (52F - Cold Holding); mahi mahi (52F - Cold Holding); raw chicken (52F - Cold Holding); raw breaded chicken (51F - Cold Holding); cooked broccoli (50F - Cold Holding) ; pasta (51F - Cold Holding); veggie sauce (48F - Cold Holding); scallops (45F - Cold Holding); raw seafood mix (42F); raw shrimp (48F - Cold Holding); crab cake (47F - Cold Holding); raw chicken (49F - Cold Holding) from overnight per operator stored in reach in cooler at cook line. See Stop Sale Observed Reach in cooler at sushi station ; tuna from overnight (51F); krab meat (49F - Cold Holding); cream cheese (60F - Cold Holding) raw sushi roll (62- 63F - Cold Holding) See Stop Sale. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed chemical stored with containers of salt and crackers. Operator corrected on site. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker attached to mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean sanitized mixer with build up food residue butter on blade and cover. Observed soda nozzles located at bar area with mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing with drain board inside sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper and no soap provided at hand washing sink located at bar area.. Observed no hand wash sign provided at employee restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spinach dip, bread pudding made from April 3rd with no date marking

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water 83°F in men's bathroom.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black mold like substance dripping into ice. See Stop Sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located in storage room across from office area soiled.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open beverage without lid and employee beverage on dish ware shelf with clean dishes.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on all dish ware shelves in dish area.

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on counter of ice machine not protected .

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at sushi station at 68° F.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over food prep area in kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers in reach in coolers throughout reach in coolers and walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash in kitchen areas and cook line soiled with mold like substance.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers on the dish ware area .

Basic - Silverware/utensils dried with a towel/cloth. Observed silverware being dried with unsanitary towel and cloth.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straws located at outside bar not covered .

Basic - Stored food not covered. Observed cheese cake and deserts not covered in desert reach in cooler. Raw fruits/vegetables not washed prior to preparation. Observed avocados stocked in drawers not washed before prepping.

Basic - Uncovered food stored near sink exposed to splash. Observed cooked bread pudding stored next to hand washing sink with no splash guard to prevent splash or contamination.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth sanitizing solution stored on floor on cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and bottled water located on cook line with label.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen- Office- observed 10 live flying insects flying around in office. -prep station at ice machine- observed 4 live flying insects inside and landing on red onions. -outside bar- observed 7 live flying insects flying around sink and alcohol bottles. -inside bar- observed 1 live flying insects flying over ice machine and 4 live flying insects flying inside container and landing on cloths. -dry storage room- observed approximately 20 live flying insects flying and landing on boxes in dry storage room. - grill prep station- observed I live flying insect flying over grill. -cook line prep counter top cooler- observed 1 live flying insect flying over marinara sauce.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Main kitchen grill station- observed bernaise and hollandaise sauce being stored at room temperature with 11 time. Operator stated that they do not have a written plan.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inside bar- observed employee cellphone in preparation area at bar.

Basic - In-use wet wiping cloth/towel used under cutting board. Mail kitchen grill station- observed soiled wiping cloths underneath cutting board. -main kitchen pastry prep station- observed soiled wiping cloth on on cutting board. Operator removed soiled wiping cloth. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (44-45°F - Cooling) are 1:22pm. Per operator, prepared yesterday. See Stop Sale. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw beef stored over crab cakes in walk in cooler. Operator removed and stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (44-45°F - Cooling) are 1:22pm. Per operator, prepared yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw breaded shrimp (49°F - Cold Holding); raw steak (47°F - Cold Holding) at 12:50pm. Per operator, 2 hrs. Operator placed ice on shrimp to quick chill and placed steak in walk in cooler to rapid cool. Corrective Action Taken Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts observed thermolabel strip not turning black. Advised operator to manually sanitize until unit is repaired. Operator set up triple sink to . Operator contacted technician for service. Technician arrived on site during inspection. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator stated has certification but can't access at this moment. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed melted butter, bernaise sauce, lemon butter, fresh garlic in oil, passion sauce and sushi rice at room temperature. Observed time stamp of 11am. Operator stated discarding at 3pm. Observed no written plan available for items on time. Printed and helped operator complete paperwork. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer at bar not labeled. Operator labeled. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use knives stored in container of water at sushi station at 62°F. Operator went to transfer to stove top to rapid heat. Corrective Action Taken Warning

Basic - Working containers of food removed from original container not identified by common name. Observed bin of sugar not labeled in rear prep area. Warning