SMITH & WOLLENSKY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Basic - Floor area(s) covered with standing water. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at ice machine by kitchen, manager removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork bites (122F - Hot Holding) at steam table, as per cook for 1 hour prior and added more water to steam table. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food debris inside HWS by prep station.

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

Basic - Floor area(s) covered with standing water. Observed inside WIC.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen.

Basic - Food stored on floor. Observed cases on floor inside WIF.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed HWS pipe leaking by prep station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted by cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at Handsink by entrance of kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves.

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe plates not inverted at line by cook line.

Basic - Floor area(s) covered with standing water. Observed throughout the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the kitchen.

Basic - Soiled dry wiping cloth in use. Observed at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-11-04: Time Extended - From follow-up inspection 2025-01-29: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water throughout the floor near walk in cooler. - From follow-up inspection 2024-11-04: Time Extended - From follow-up inspection 2025-01-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-11-04: Time Extended - From follow-up inspection 2025-01-29: Time Extended

Basic - Equipment in poor repair. Observed walk-in freezer gaskets in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. There were repairs being conducted during inspection. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back of walk-in freezer.

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 sugar scoop handle touching product. Chef removed spoon. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler near preparation area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes( 110F - Hot Holding); as per the chef the potatoes were put on line approximately two hours ago. The chef had the potatoes put back in the oven to heat 165°F. Corrective Action Taken

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. Form provided. Corrective Action Taken

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. Form provided. Corrective Action Taken

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

Basic - Floor area(s) covered with standing water.

Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.

Basic - Ice scoop handle in contact with ice. The chef moved it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (50F - Cold Holding) located at bottom portion of reach in cooler, in front of cookline, less than 4 hours. Observed ice buildup on side panel of cooler unit, advised Chef to place food items on ice to lower temperatures to 41F and below. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored in handwash sink located across from kitchen cookline. Chef removed tongs stored in handwash sink. Corrected On-Site

Basic - Ceiling tile missing located above walk in cooler used to store seafood/fish, as well as, dry storage room.

Basic - Cutting board has cut marks and is no longer cleanable located at various prep counters. Repeat Violation

Basic - Ice buildup in reach-in cooler located across from kitchen cookline, ambient thermometer in cooler displayed at 50F.

Basic - Old labels stuck to food containers after cleaning located on plastic containers, on shelving at dry storage room. Chef removed old label from plastic container. Corrected On-Site

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna tartare (52 F - Cold Holding); proshuto (53F - Cold Holding); lettuce cups (53F - Cold Holding) As per chef less than 1 hour, moved to freezer to rapid cool. Corrective Action Taken Priority: High Priority

High Priority - Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb at splitter not having a vacuum breaker at chemical station. Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled and cut, at prep area as well as dishwashing area. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a garbage can at prep area. Manager moved the trash can away from sink. Corrected On-Site Priority: Intermediate

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled next to prep area. Priority: Basic

Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout the kitchen area. Priority: Basic

Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots or baking pans not inverted in backers area. Repeat Violation Priority: Basic

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved through out kitchen area. Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed team members working with out hair nets through the kitchen area. Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and spoons stored in water at 74° F in hand washing sink at grill area. Manager removed them from water. Corrected On-Site Priority: Basic

Basic - Observed: Light shield damaged/in disrepair. Observed light shield missing in walk in cooler at meat drying station. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets reach in coolers and walk in cooler soiled. Repeat Violation Priority: Basic

Basic - Observed: Water leaking from pipe and/or faucet/handle. Observed pipe leaking at hand washing sink next to front line. Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Observed mop not hung to dry at mop sink. Manager had it hung up. Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer water at grill area. Manager removed towel. Corrected On-Site Priority: Basic

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line/prep area-butter (107°F - Hot Holding); hollandaise sauce (98°F - hot holding at room temperature )

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator placed in ware wash area to be cleaned. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed ash tray stored inside hand sink at outside bar. Operator removed ash tray. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in pastry room.Operator placed paper towels at hand sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris/mold-like substance, near walk in cooler and other areas of kitchen.

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

Basic - Cloth used as a food-contact surface. Observed cheese stored directly on top of towel/cloth, inside reach in cooler. Employee removed cloth. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water, at out side bar, caused by leaking pipe.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed ambient thermometer inside reach in cooler where dressings are holding. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Observed reach in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler in kitchen on prep line.

Basic - Wall soiled with accumulated black debris underneath dishwasher in kitchen and on wall at outside bar.

Basic - Water leaking from ceiling vent near back dish room where three compartment sink is located close to ice machine. Observed leaked from pipe underneath hand sink in butcher room. Observed leaking pipe underneath hand sink at out side bar.