MAREVA 1939

High Priority - Dented/rusted cans present. See stop sale. Observed a dented6 pound an with pumpkin .

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. Observed the dish washer touch dirty dishes and then clean dishes without washing her hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the walk in cooler. The cook moved the vegetables to the top shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 10 salmon fillets with an internal temperature of 42°F. still in the vacuum. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Mussel tags not marked with last date served. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed by the dr storage room. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusting shelf.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 10 salmon fillets with an internal temperature of 42°F. still in the vacuum. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets and walk in freezer gaskets soiled. The manager had them cleaned. Corrected On-Site

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

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. Observed the chef adding garnishes to a plate with bare hands.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.

High Priority - 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. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag. 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. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.

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

Intermediate - No tag on/for original container of raw, in-shell clams. See stop sale. Observed a bag of live clams in the small walk-in cooler without its tag.

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 the establishment conducts ROP on raw fish. As per cooks product in packaging for more than 48 hours. Observed the establishment conducts Cook chill on cooked duck as per cook the product stays in the packaging for more than 48 hours.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 8 tuna fillets still in the vacuum with an internal temperature of 41°F.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes being stored on a rusty shelf.

Basic - Food stored on floor. Observed several packages with different foods on the walk-in freezer floor downstairs. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several cushions between the wall and conduit. The manager removed them. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (125F - Hot Holding). As per the cook those were cooked approximately one hour ago. The manager is going to switch to time as a public health control. Form provided. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Establishment not maintaining clam/mussel tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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

Basic - Ceiling tile missing. Observed by the walk-in cooler down stairs.

Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.

Basic - Food stored on floor. Observed plastic containers with different fruit in the walk-in cooler downstairs. The manager put them on a shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the kitchen entrance. Observed the gas pipes above the grill top soiled.

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

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. Observed the dishwasher loading dirty dishes and removed the clean dishes with out washing her hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck over raw octopus in the upstairs walk in cooler. Observed raw chicken over raw salmon and clams in the 3rd. Walk in cooler. The chef moved all the poultry to the bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (53F - Cold Holding); milk (52F - Cold Holding) in the upright cooler with the door open at the kitchen entrance. The chef closed the door to collect down the items. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed two trash cans blocking the hand washing sink next to the perpetration reach in coolers. The manager moved the trash cans. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment has quaternary test strips and the dish machine uses chlorine.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed a package of duck Patti. As per the chef it was prepared approximately one week ago. The chef discarded it. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed an ice bucket on the floor by the kitchen entrance. The manager moved it to a shelf. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed the dish machine down stairs is broken.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the kitchen entrance down stairs.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The manager set up the triple sink to sanitize. Corrective Action Taken

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

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed a water temperature of 115°F. The manager set up the triple sink to sanitize. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the ice machine. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The chef removed it.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic and metal containers not inverted at the ware washing area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 6 tuna filets with an internal temperature of 38°F. still in the vacuum. Observed 6 salmon filets still in the vacuum. The manager discarded the filets. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board and a water bottle on top of the dish machine. The manager discarded the bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. O a cell phone on top of a prep table. The manager removed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice buildup in thewalk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. The manager set up the triple sink to sanitize. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at a water temperature of 79°F. The chef poured out the water and washed the utensils. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a water bottle being filed in the hand wash sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " smoked salmon platter" on breakfast menu, not identified with an asterisk or symbol indicating that menu item contains a raw/undercooked food ingredient covered by the consumer advisory. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the ware washing area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the coffee machine and ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers not labeled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm, located at main kitchen dish machine. Establishment has a three compartment sink set up using quaternary sanitizer, tested at 200ppm. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood rice (49F - Cold Holding); black rice (50F - Cold Holding); chorizo (49F - Cold Holding); shrimp (49F - Cold Holding) located inside walk in cooler at main kitchen area, less than 4 hours. Advised to Chef to remove food items and place into another cooler unit, to lower temperatures to 41F and below. 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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white plastic barrier inside ice machine, located next to three compartment sink, at main kitchen area. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed " smoked salmon platter" on breakfast menu, not identified with an asterisk or symbol indicating that menu item contains a raw/undercooked food ingredient covered by the consumer advisory.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. Repeat Violation

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. Emailed employee health reporting agreement form to Manager.

Intermediate - No soap provided at handwash sink. Upon arrival no soap provided at handwash sink located near kitchen cookline. Manager placed soap at handwash sink. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean large metal pots, stored on kitchen floor, next to chest freezer. Chef removed clean pots from kitchen floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 76F located on prep counter, in front of cookline. Chef removed utensils stored in standing water and placed on flat grill, to heat water to 135F and above. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit located throughout kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet, when water is turned on, at handwash sink near kitchen cookline.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops not in use, stored in mop bucket, in front of ice machine at kitchen area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Informed operator to discontinue use of dish washer until repaired. Only use three compartment sink

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and cutting boards soiled. Operator began cleaning items. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent dusty in downstairs area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on desert station.

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

Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator began washing containers. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed oils with no label.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at 0ppm at kitchen dishmachine. Establishment has a three compartment sink set up using quaternary sanitizer at 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (54F - Cold Holding) located in reach in cooler at main kitchen area, near entrance way, less than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance on plastic barrier located in ice machine at kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into handwash sink next to coffee machine.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on menu not identified with an asterisk/symbol as a raw food ingredient on breakfast menu.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above kitchen prep coolers not kept inverted or protected located at main kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry located in front of kitchen ice machine.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 ppm. - From follow-up inspection 2021-12-27: Observed chlorine 0 ppm Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food containers ld held at greater than 41 degrees Fahrenheit. Observed tomato sauce (51 - Cold Holding); cooked potatoes (51 - Cold Holding); gazpacho (51 - Cold Holding); beef (53 - Cold Holding) in reach in cooler for salad station. - From follow-up inspection 2021-12-27: Equipment in disrepair, as per Chef waiting for the service company. No food inside. Time Extended