COURTSIDE STEAKHOUSE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of vegetables in reach in cooler across from stove. Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes 47F cold hold less than 4 hours. Operator turned down upright reach in cooler near ice machine. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bernaisse sauce 87F hot hold. Operator will use time as a public health control. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in food prep area blocked by shelving. Operator moved shelving. Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Operator put last date served. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line and hand wash sink in dishwash area. Educated operator on importance of paper towel dispenser working. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated gray-like substance.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris in downstairs storage room.

Basic - Food not stored at least 6 inches off of the floor. Observed box of raw chicken stored on floor in downstairs walk in cooler.

Basic - Ice buildup in downstairs walk-in freezer.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in side beverage/wait station.

Basic - Observed holes in ceiling above dishwash area and above upright reach in cooler near ice machine.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line entrance and walk in cooler.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Downstairs walk in freezer.

Basic - Water leaking from pipe underneath hand wash sink in dishwash area. Operator fixed pipe. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Operator labeled containers. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Operator removed cup. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener rusting. Educated operator on replacing blade. Repeat Violation

Basic - In-use ice scoop stored on top of ice machine between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese 45F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line.

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

Basic - Floor area(s) covered with standing water under three compartment sink and hand wash sink in back food prep/dessert station. Operator called technician. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris underneath shelving in downstairs dry storage near walk in cooler.

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting. Educated operator on changing blade. Repeat Violation

Basic - Ice buildup in walk-in freezers.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour/salt containers.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with lemons/limes at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed creamed corn 53F cold hold more than 4 hours. Stop Sale. Operator discarded corn. Corrective Action Taken

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in dishwash area and hand wash sink at side beverage/wait station. Operator placed paper towels at hand wash sinks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Operator labeled bottle. 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.

Basic - Food not stored at least 6 inches off of the floor. Observed box of potatoes stored on floor in walk in cooler. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt on counters in side beverage/wait station.

Basic - Standing water or very slow draining water in handwash sink at bar.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth.

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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in back food prep area. Operator placed paper towels at hand wash sinks. Corrected On-Site

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 sign. Operator posted sign before leaving inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clams/mussels/oysters removed from original container for long-term storage.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor soiled/has accumulation of debris underneath shelving in downstairs dry storage.

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Unused reach in cooler near side beverage station.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Women's Restroom.

Basic - Working containers of food removed from original container not identified by common name. Water spray bottle and flour/sugar containers. Operator labeled bottle and containers. Corrected On-Site

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 water at left side hand sink in men's restroom. Observed hot water in restrooms reaching 78F (waited 3 minutes). Observed hot water temperature at hand wash sink at cook line reaching 90F (waited 3 minutes). Observed hot water temperature at side beverage/wait station reaching 87F (waited 3 minutes). Repeat Violation Warning - From follow-up inspection 2022-07-21: Observed hot water temperature temperature in restrooms reaching 78F (waited 3 minutes). Observed hot water temperature at side beverage station reaching 85F (waited 3 minutes). Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0ppm. Operator primed sanitizer and called technician. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in back food prep area blocked by cutting boards. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar and downstairs walk in cooler area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at bar and downstairs walk in cooler area.Corrected On-Site Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink in back food prep area. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at right side handwash in women's restroom. Observed hot water temperature at side wait station reaching 71°F (waited 3 minutes). Operator called technician. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs walk in cooler area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees. Downstairs walk in cooler area.