CAPA RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed beige cutting board soiled stored on the prep counter on cook line, recommend to replace or resurface. Can opener bade soiled has dried food left on surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored inside hand wash sink located bar area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed no copy of restaurant license. Manager found at end of inspection . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed reach in cooler has standing water, used for wine (bar are)

Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow draining water in the hand sink located in back prep kitchen. Engineering notify at time of inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus being unthawed improperly , must thaw under cold running water.( back prep kitchen)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced blue cheese 45°f stored inside reach in cooler less than 4 hours recommend quick chill product. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guard covers inside walk in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussels tags and oysters placed together in the binder recommend to separate in chronological order, explained to chef at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green discoloration on the surface.

Basic - Current Hotel and Restaurant license not displayed. Observed no copy of the current license, Chef notify front office.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed beets not washed before slicing.

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. Observed no Consumer Advisory sign for oysters spoke to Executive Chef Fabrizo added to menu for tonight. (immediately) Corrected On-Site

Basic - Equipment in poor repair. Observed torn door gaskets on the grill reach in cooler, engineering notify.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler used salad.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler across from grill on the cook line.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags and clams not in chronological order, spoke to Chef concerning the tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting boards has green stains on the surface on the counter top, main cook line. Stewarding notify. Corrective Action Taken Repeat Violation

Basic - Light shield damaged/in disrepair. Observed three lights has black discoloration underneath the fire suppression system on the main cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three beige cutting boards has black stains left on the surface.(prep kitchen) Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink at the hand sink in the server area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has red stains left on the surface cook line.

Basic - Light shield damaged/in disrepair. Observed broken light shield in the back prep kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve.(dishmachine area)