PIPA

Basic - Observed caulking behind 3 compartment sink in disrepair. Chef called maintenance to repair. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Chef instructed employee to remove labels and clean. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in kitchen area. Chef called maintenance to clean. Corrective Action Taken

High Priority - Observed Non-food grade paper towel used as liner for container of pasta. Chef removed. Corrected On-Site Repeat Violation

High Priority - Observed Raw beef stored over/not properly separated from various ready-to-eat foods in walk in cooler. Chef rearranged. Corrected On-Site

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Observed Handwash sink in waiter station not accessible for employee use at all times due to food debris and cup being stored inside sink. Chef cleaned and removed cup. Corrected On-Site

Intermediate - Observed ice dumped in kitchen Handwash sink. Advised manager that hand washing sink can not be used for purposes other than handwashing. Chef cleaned and coached employees. Corrected On-Site

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.

Basic - Clean pots and pans not stored inverted or in a protected manner. Chef instructed employee to invert. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Located in central kitchen. Manager called maintenance to remove. Corrective Action Taken

Basic - Observed Raw avocado not washed prior to preparation. Manager instructed employee to remove from line and wash. Corrected On-Site

Basic - Observed cases of cooking oil stored on floor in hallway. Chef moved to shelf. Corrected On-Site

Basic - Sanitizer bucket stored on prep table next to food in kitchen area. Chef removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for container of cut vegetables. Chef removed. Corrected On-Site

Intermediate - Observed mussels tag removed from original container prior to container being emptied. Manager added. Corrected On-Site

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

Basic - Observed no splash guard installed on handwashing sink in kitchen area to protect food from potential contamination or splash. Repeat Violation

High Priority - Observed raw Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Observed raw salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. All salmon was completely thawed out still stored in packaging.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari being stored over cut vegetables, Located in reach in cooler under oven. And raw beef stored over ready to eat beef in walk in freezer.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty utensils being stored in hand washing sink. Located in kitchen area. Chef removed.

Intermediate - Observed establishment using Time as a Public Health Control. However, No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with form. Corrective Action Taken

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed no detergent in warewashing machine. Advised manager and he added. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Floor soiled/has accumulation of debris. Located in walk in freezer.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area.

Basic - Observed various foods Stored in walk in freezer not covered.

Basic - Single-service articles improperly stored. Observed cases of pizza boxes stored on floor in pizza station. Advised chef and he instructed employee to move to shelf. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwashing sink in waiter station with standing water. Advised manager who then drained water and cleaned sink. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Observed no splash protection from hand washing sink where employee was prepping marinara sauce.

Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area.