OAR & IRON

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat mussels. Operator moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (70F - Cold Holding) on counter on cook line. Operator stated butter is out for less than 4 hours. Educated operator on time as a public health control. Operator had blank form and began to fill out and time mark products. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server side station. Operator provided towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured in back kitchen. Operator secured tanks. Corrected On-Site

Basic - Cast iron used as a food-contact surface other than only for cooking. Observed corn bread stored in cast iron skillets in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle submerged in ice. Operator removed for proper sanitization. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 20 8 ounce portions of tuna and on the cook line there are 5 8 ounce portions of snapper fully thawed inside reduced oxygen packing that is marked to be removed before thawing. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drop in coolers on the cook line, shrimp (48F - Cold Holding); cooked sausage (48F - Cold Holding); lobster (46F - Cold Holding). Operator covered cooler. Shrimp 41F, cooked sausage 39F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. A rack and garbage can blocking hand sink at the end of the cook line in the cold food section.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with raw oyster advisory and posted at host stand. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 20 8 ounce portions of tuna and on the cook line there are 5 8 ounce portions of snapper fully thawed inside reduced oxygen packing that is marked to be removed before thawing. See stop sale.

Basic - No handwashing sign provided at a hand sink used by food employees in the server area by the coffee maker.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator had employee move drinks. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation, preparing salmon at the cook line. Employee donned hair restraint. 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. Observed cook tearing ready to eat lettuce with bare hands. Operator corrected employee and had him discard the lettuce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: raw ground beef patties were stored above ready to eat chicken and above au jus in the walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked - pulled pork in the walk-in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured by the back door.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food on the main cook line. Repeat Violation

Basic - Food stored on floor in the walk-in freezer.

Basic - Ice scoop handle in contact with ice at the bar.

Basic - No handwashing sign provided at a hand sink used by food employees in the prep area. Repeat Violation

Basic - Stored food not covered - 2 tubs of ice cream in the walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table. Cloth was placed back into sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken was stored above mussels and raw shrimp was stored above onions in the walk-in cooler. Chef moved items to the proper hierarchy. Corrected On-Site

Intermediate - No soap provided at handwash sink at the bar. Operator provided soap during the visit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the bar. Operator placed sign at the sink during the visit. Corrected On-Site