GOBLIN MARKET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior. Raw beef (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from 2 days prior. Raw beef (47F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards at cook line. Reach in freezer interior soiled. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Floor in dish area and kitchen . Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket at the end of cook line. Operator cleaned. Reach in freezer gaskets. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at the end of cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by salad station.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by white chest freezer soiled. Wall by dish washer.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed in another bucket. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer next to salt and oil on shelf. Operator removed,. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at cook line. Can opener on prep table Repeat Violation

Intermediate - No soap provided at handwash sink. In women's rest room upstairs.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup on prep table. Operator removed. Corrected On-Site

Basic - Floors not constructed to be easily cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Reach in freezer gasket soiled. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at cook line. Reach in freezer in back storage area.Operator cleanedCorrected On-Site Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over ready to eat beef stock in reach r freezer next to manager desk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line. - mixer head Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink used as dump sink next to cooks line.

Basic - Employees with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. - floor throughout kitchen area. Repeat Violation

Basic - Food stored on floor. - cooking oil in dr storage area. - buck of cashews Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - stove top grates

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -Avantco reach in freezer next to managers desk.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - White cutting boards in kitchen. - mixer head 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 Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. - throughout the BOH Kitchen Repeat Violation

Basic - Food stored on floor. -Cooking oil in dry storage. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind char grill

Basic - Water leaking from pipe and/or faucet/handle. - both hand sink in kitchen.

Basic - Working containers of food removed from original container not identified by common name. - bulk flour, sugar Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef stored over deviled eggs at salad station. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 50° operator prep chicken 2 hours prior. Operator placed in ice bath. Corrective Action Taken

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

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

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

Basic - Floors not constructed to be easily cleanable. - kitchen floor.

Basic - Food stored on floor. - bags of chocolate and bucket of cashews in dry storage area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over ready to eat foods in reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at prep sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on salad station, grill station Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - plates stored on floor in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on shelf over salad station.

Basic - Floors not maintained smooth and durable. -Floor in kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior of char grill Hood fliters over char grill.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk flour, Sugar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing 50° Operator pull out 1.5 hours from walk-in cooler. Operator placed ice bath. Raw sliced beef 50° Operator sliced 45 minutes prior. Operator placed ice bag on product.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Mixer head White cutting board on cooks line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to server drink station. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored on prep table in kitchen area Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at up stairs bar Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up at the rolling station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler Shredded pork 52F /45 minutes ,recently returned to unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salad station cutting board stained with food . Repeat Violation

Intermediate - Kitchen handwash sink not accessible for employee use at all times. Garbage can blocking access. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake prepared three days ago in kitchen glass door reach in cooler. Corrected On-Site

Basic - Food employees with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Bucket of bisque on walk in cooler floor . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in Frigidaire holding unit.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly on kitchen floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- live flies by the cookline. 1- live fly by wait station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Quail eggs stored in walk in cooler shelf above asparagus soup. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen counter top herb butter (60F - Cold Holding), operator returned to unit. Walk in cooler mash potatoes (49F - Cold Holding); Operator placed in ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad station cutting board stained with food debris. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of cookline hand sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio is not identified as being raw.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake prepared 2 days ago in makeline unit. Operator updated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to Parmesan cheese at kitchen makeline unit. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage placed on top of cookline ice bin Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing a watch during handling of food.

Basic - Kitchen ceiling/ceiling tile shows damage or is in disrepair.

High Priority - Toxic substance/chemical improperly stored. Stored over straws. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can.

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler. Repeat Violation

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

Basic - Food stored on floor. Cooking oil in dry storage. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. By oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at upstairs bar. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table.

Basic - Wiping cloth sanitizing solution stored on the floor.