Jun 21, 2022
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above sauces in walk in cooler. Chef had cook move eggs to bottom shelf Corrected On-Site
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter missing time mark. Chef added time mark label Corrected On-Site
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed lamb carpaccio not identified as raw on menu. Chef had staff edit menu an pad reprint Corrected On-Site
53B-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Certified manager filled in missing information Corrected On-Site
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
13-02-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 85°F water. Chef discarded water Corrected On-Site
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed