THE COLLABORATIVE

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for ROP 6 packages of marinating octopus. Operator segregated items to remove. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest reach in freezer ROP packages of ground beef stored on top of containers of lobster meat.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for containers of tahini, garlic confite and aioli in walk in cooler prepared 3/4 and 2/12.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed manifold reaching 195F.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed for reduced oxygen packaged snapper and octopus in reach in/walk in cooler. Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed for plastic gallons of shortening stored on floor in front of walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of sugar. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed intensive in standing water of 90F at cook line prep counter. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for ovens at cook line soiled with burnt on food residue.

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter pizza oven area plates stored on counter. - From follow-up inspection 2026-01-05: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. Warning - From follow-up inspection 2025-10-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters at pizza oven area. Warning - From follow-up inspection 2025-10-13: Time Extended

Basic - Old labels stuck to food containers after cleaning. Observed in walk in cooler a container with beef tartare labeled with a tuna tartare old label. Operator removed and placed correct label. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep sink a container of whole beef thawing at room temperature. Employee removed and placed under running water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the bulk flour bin. Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the spicy tuna tare tare.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 copy of consumer advisory.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, drawer unit in grill section.

Basic - Unclean building components, attachments or fixtures. Observed walk-in cooler fan covers soiled with accumulation of Du.

Marked exit/path to marked exit blocked. For reporting purposes only. Trash cart blocking the exit door.

Intermediate - Equipment drain line draining into handwash sink. Observed a drain line draining at the bar hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oft cooked on 02/03/22 without date marking.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink missing hand washing sign. Provided a sign to the operator by email. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the by the cook line hand sink. Provided a sign to the operator by email. Corrective Action Taken