MAIN KITCHEN

Basic - Equipment in poor repair. Torn gasket on pastry freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In expo cooler

Basic - Stored food not covered. Ice cream in reach in freezer

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils found in water at 108°

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

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All dates updated to add day frozen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar provided. 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. 3 gallons of beef consommé with vegetables in walk in cooler covered overnight at 51f. All other TCS foods in walk-in cooler below 41f. See stop sale. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 gallons of beef consommé with vegetables in walk in cooler covered overnight at 51f. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray at bar next to hand wash sink. Moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At sink area. Installed during inspection. Corrected On-Site Repeat Violation

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign placed on table next to host stand. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tall container 3 gallons of beef consommé with vegetables in walk in cooler covered overnight at 51f Repeat Violation

Intermediate - Food-contact surface soiled with residue. Mixer head. Cleaned and sanitized. Corrected On-Site

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

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked/chipped food containers.

Intermediate - No paper towels provided at handwash sink at bar. Provided. 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. French onion soup 49/51° and butter 49° cooling in walk in cooler over night. Wrapped and stored in deep containers grouped together. All other TCS foods in walk in cooler area -41°. See stop sale. Corrective Action Taken

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Manager contacted purveyor and received letter during inspection. Corrected On-Site

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. French onion soup 49/51° and butter 49° cooling in walk in cooler over night. Wrapped and stored in deep containers grouped together.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At sink area with hose attached. Vacuum breaker installed during inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup 49/51° and butter 49° cooling in walk in cooler over night. Wrapped and stored in deep containers grouped together. See stop sale. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner spray bottle at bar. Labeled. Corrected On-Site

Basic - Ice buildup in reach-in freezer dessert freezer

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.