83 WEST

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server entered the kitchen from the dining area and touched hair, then proceeded to prepare drinks and handle food at make-table in server area of kitchen. Manager stopped server and had server wash their hands before continuing to prepare food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server placed a lemon slice on a glass with bare hand. Manager had server discard lemon, then use tongs to place a lemon on the glass. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler drawers at cookline: shrimp (47F - Cold Holding); fish (47F - Cold Holding); beef (47F - Cold Holding). Manager stated all was placed into unit approximately 90 minutes prior and added ice to product to cool to 41F. shrimp (47F 4:10, 35F 5:05 - Cooling); fish (47F 4:10, 36F 5:05 - Cooling); beef (47F 4:10, 35F 5:05 - Cooling) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on table in kitchen beside mixer and five bottles of vinegar. Spray bottle containing glass cleaner stored in lower shelf of prep table beside breadcrumbs and foil in kitchen near walk-in freezer. Manager removed both from areas during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at blue hose connection in kitchen near cookline. Manager added backflow prevention device during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled two bottles with water at handwash sink near cookline.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Server with bangs in face, touched hair two times while preparing food.

Basic - In-use tongs stored on equipment door handle between uses. Stings stored in oven door handle at cookline. Employee removed tongs from handle during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed plywood lining bottom shelf in server station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on corner of prep table at cookline. Manager returned wiping cloth to sanitizer bucket during this inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored directly on floor at cookline.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands in upstairs dish area. Manager had employee begin washing hands properly. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Curtido dated 11/25 stored in downstairs walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler for salad prep. Blade of can opener on prep table next to upstairs walk-in freezer. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in upstairs bar area. Manager placed ice bucket on top of ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water,114F. Manager turned stove top on to heat water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upstairs walk-in freezer gasket. Gasket of cook line reach-in cooler. Area around soda nozzles of upstairs soda machine. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line fryer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table in kitchen near entrance: fish dip (45F - Cold Holding); slaw (44F - Cold Holding) Manager stated the slaw and fish dip were stored inside unit for approximately one hour and added ice to cool. Fish dip cooled to 41F, slaw cooled to 42F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen near walk-in freezer soiled with food debris. Manager placed can opener in warewash area for cleaning. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Takeout cup used as a scoop in bin of sugar inside cabinet below fountain machine near downstairs bar. Manager discarded cup during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach-in cooler behind upstairs bar area. Manager discarded drink during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine near downstairs bar area soiled with mold-like substance. Manager began cleaning around nozzles during this inspection. Hood vents above oven in kitchen soiled with dust. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on sink in downstairs bar area. Employee placed cloth into sanitizer bucket during this inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item in reach-in cooler across from fryers: squash soup (45F - Cooling). Owner stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Item in reach-in cooler across from fryers: squash soup (45F - Cooling). Owner stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in grill line drawer: Raw gator (46F - Cooling). Owner stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item stored in grill line drawer: Raw gator (46F - Cooling). Owner stated item prepared the previous day. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at end of cook line in upstairs kitchen stained. Tea nozzle of tea dispenser next to downstairs soda machine. Soda gun in downstairs bar. Repeat Violation

Basic - Equipment in poor repair. Door of reach-in cooler at end of cook line in upstairs kitchen.

Basic - Food stored on floor. Chicken on floor in upstairs walk-in freezer. Manager placed items on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in downstairs kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers in upstairs and downstairs bar. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.

Basic - Stored food not covered. Bisque in downstairs walk-in cooler. Owner placed lid on item. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from dish machine in downstairs kitchen: ranch (46F - Cold Holding); blue cheese (49F - Cold Holding). Manager stated items placed in cooler 30 minutes prior to temperature being taken. Manager moved items to walk-in cooler to reduce temperature to 41F. Items in reach-in cooler across from kitchen entrance: blue cheese (48F - Cold Holding); ranch (45F - Cold Holding). Manager stated items placed in cooler 30 minutes prior to temperature being taken. Manager moved items to walk-in cooler to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-04-01: Item in reach-in cooler across from hand washing sink next to dish area in upstairs kitchen:Blue cheese 47F. Item in salad prep cooler in upstairs kitchen:ranch dressing 41F. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes in side prep table in kitchen overstacked and prepared over 5 hours prior to inspection at 52°F. Manager discarded tomatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes in side prep table in kitchen overstacked and prepared over 5 hours prior to inspection at 52°F. Manager discarded tomatoes.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 10% of the tags not marked with last date served.

Basic - Covered waste receptacle not provided in women's bathroom. One unisex employee bathroom with waste receptacle with no cover.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink downstairs in oyster bar area and upstairs in kitchen missing a hand wash sink sign. Inspector provided signs and manager posted both signs Corrected On-Site