THE SACRED PEPPER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed shredded cheese on the hot line reach in across from the grill at 52f , employee placed cheese in freezer to cool second temp 41f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board used by pizza oven soiled, discussed with manager the importance of clean smooth surfaces.

Intermediate - No soap provided at handwash sink. Handwashing sink behind bar missing hand soap, employee placed soap at hand sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on dishwasher shelf , and an employee drink on shelf above prep table close to office , manager moved items to an approved location . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butter packs 63F at 4:41pm set on service station counter at 4:11 pm. All out of temperature butter packs used out prior to end of inspection.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for buttermilk in front line Reach in cooler. Employee added date during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Interior of 2 soda nozzles soiled at bar area. Repeat Violation

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Pink mold-like substance inside ice machine, adjacent to front service line. Black mold-like substance inside ice machine, adjacent to pasta maker. Employee began cleaning ice machine during time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal drink on table next to glass carafes at bar area. Employee relocated all glass carafes to a clean location during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored between wall and beer dispenser in bar area. Employee removed knives during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at to-go front line cook station.

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at main front line cook station. Manager provided paper towels during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on service window. Employee relocated beverage during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack next to dish pit. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with ladder operator moved it. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired in 2018

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over oysters being served raw.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets plate cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oysters in reach in cooler on line.

Intermediate - Some Clam/mussel/oyster tags not marked with last date served.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for ware-washing.wiping cloth buckets had a detergent substance. Operator removed substance from buckets. And put correct Quaternary ammonia in buckets. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed a soap detergent in the sanitizer buckets. Operator remade with proper Quaternary ammonia sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: lobster 53 f cooked noodles 47 f 2nd temp cooks line reach in cooler. Operator placed in freezer 2nd temp both to 43 f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink in dish area. Operator removed ice Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Ice bucket on floor operator moved from floor Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over cut lettuce already washed. Produce cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiledin private dining room service station.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, hand wash sink by 3 compartment sink.

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen put it on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets broken, torn on reach in cooler by desert warmer in kitchen

Basic - In-use tongs stored on equipment door handle between uses. Operator moved them. Corrected On-Site