SAVOUR

Intermediate - No soap provided at handwash sink. Operator provided soap during time of inspection.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen accumulated with dust.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored next to unwashed asparagus in reach in cooler. GM stored properly. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed clams, tag removed in reach in cooler.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured in storeroom.

Basic - Ceiling tile missing. Observed ceiling tile missing in area near staircase.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on expo across from flat top.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide chicken observed, discussed HACCP and variance with manager.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Sous vide chicken cooked to 150F, for 4 hours. Discussed variance and HACCP plan.

Basic - Stored food not covered. Ice cubes in storage area reach in cooler. Covered at time 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. Observed buttermilk at 4:10 pm. Manager stated that buttermilk was opened over a week ago. Manager discarded buttermilk. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow clear pans above three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar unlabeled in dry storage area. Manager labeled sugar and flour. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Working containers of flour on dry storage unlabeled