VIDA/ BLADE

High Priority - Food with mold-like growth. See stop sale. Observed sun-dried tomato dated 1/15 with mold like substance inside walk in cooler. Food was discarded immediately.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon inside walk in cooler. Employee inverted them. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sun-dried tomato dated 1/15, homemade chimichurri 1/13, bacon jam 2/10, chive cream cheese 2/10 inside walk in cooler. Food was discarded.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants Observed establishment conducting ROP process with cooked food other than sous vide or cook chill without approved waiver and supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup)

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 establishment conducting ROP process with cooked food other than sous vide or cook chill without approved HACCP or waiver with supporting documentation. Food was dated with more than 48 hrs inside the walk in freezer. Food was discarded (Cooked lentil soup, chicken stock, cherry tomato sauce , clam chowder soup).

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic food container used for food. Person in charge discarded it. Corrected On-Site

Basic - Food stored on floor. Observed potato boxes on the floor on walk in freezer

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

High Priority - Employee touched cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee touched cracked shell eggs , then touched the prep table with the same gloves and without washing his hands. Employee was couched and washed his hands. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs together with cracked shell eggs at the front counter .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding); potato pave (59F - Cold Holding)at the breakfast line. As per employee for 2 hours. Good items were placed in ice bath immediately. After 30 minutes, sausage (39F - Cold Holding); potato pave (41F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed commercially processed sausage at 122F above cook line. Sausages on the line for 21/2 hrs as per employee. Employee reheated the sausages at 172F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pieces inside the hand sink. Employee moved it out. Corrected On-Site

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 commercially processed amberjack inside the sealed vacuumed bag in the process of being thawed. Employee removed the fish from the bag immediately. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while prepping food. Employee took the bracelet out. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles. Chef moved the tongs. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed apples at the buffet area not protected. Operator removed apples to be washed and wrapped. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty dishes at kitchen and no handwashing after.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooler in front of cook line :; ham (57F - Cold Holding); raw salmon (58F - Cold Holding); cheese (59F - Cold Holding); pooled eggs (64F - Cold Holding); American cheese (42F - Cold Holding) at reach in cooler in front of cook line. As per operator for less than 4 hours. Operator placed items inside garbage can. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice dispenser in soda machine soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook throwing coffee inside handwashing sink at kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at storage area. Operator placed chain. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line ambient temperature at 53 F.

Basic - Cutting board has cut marks and is no longer cleanable. Observed across cook line on top of reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking coffee at dishwasher area.

Basic - Food storage container/container lid cracked or broken. Observed broken container lids at reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in cooler at buffet area with mold like substance.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed utensils at the buffet area not protected. Operator placed utensils behind sneeze guard. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar not identified as its common name at kitchen. Employee labeled it. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite letters were obtained while I was conducting the inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw pork inside walk in cooler. Chef inverted the storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 67 F left on the rack at the coffee station for about 40 minutes. Employee placed the butter inside the cooler. Also observed cooked potatoes at 51 F, parfait yogurt 56 F, cut melon 57 F , pancake batter at 54 F inside reach in cooler with ambient temperature of 47 F for less than 4 hrs. Food was inside walk in cooler before the buffet was set up. All food was placed in a different cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oat meal at 97 F at the cook line. As per employee for about 2 hrs. Employee reheated to 168 F. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at the front area doesn't keep the food at right temperature. Reach in cooler ambient temperature 47 F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the prep and kitchen area.

Basic - Ice buildup in reach-in freezer. Excessive ice accumulation inside read in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler with no ambient thermometer inside. ( reach in cooler at the buffet ).

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing his hands with the gloves on . Employee was instructed about the right procedure. Employee washed hands correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half / half at 52°f, milk at 51°f and butter at 54°f inside cooler ( room service) at ambient temperature of 50°f..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half / half at 52°f, milk at 51°f and butter at 54°f inside cooler ( room service) at ambient temperature of 50°f. Manager discarded all the food items.

Intermediate - Handwash sink used for purposes other than handwashing. Observed one of the hand sink is used as a dump sink to discard food residue.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for food items under time control at the sushi bar. Procedure was provided.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machines ( all of them). Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed 2 oz plastic container used to dispense seasoning.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secure ( hallway to the office ) by the soda station.

Basic - Ceiling tile missing. Observed some missing ceiling tiles in the kitchen area by the walking coolers. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 50°f.

Basic - Cutting board has cut marks and is no longer cleanable. Some of them inside the kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed some utensils in standing water ( water temperature approximately 70°f)

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. One of the high temp dishmachine.

Basic - Reach in cooler gaskets in poor repair. Observed in room service cooler. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Observed accumulation of broken unused equipments on premises.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left above the prep tables instead of being stored in sanitizing solution. Sanitizer solution was set up and towels were placed inside. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Seasoning inside plastic container with no label.