SEASONS 52 #4501

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb oil (59F - Cold Holding); Less than4 hours Operator placed in walk-in freezer for temperature recovery. 45 minutes later 37F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by hot well. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained on cookline and prep area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Over soup hot well and in dry storage area. Corrected On-Site Repeat Violation

Basic - Light not functioning over oven exhaust. Repeat Violation

Basic - Old food stuck to clean dishware/utensils on dry storage area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Burger on kid menu - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo station, silverware not inverted. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in prep area and dry storage area - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line soiled. Repeat Violation - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets are soiled on cook line and bar area. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in kitchen prep area and dry storage room. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not protected from contamination employee touching inside single service bread liners with bare hands. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Two lights not functioning on exhaust hood by ovens. - From follow-up inspection 2024-11-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cookline behind prep tables. - From follow-up inspection 2024-11-15: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potatoes 46f-to 52 less than 4 hours,employee reduced level Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 124f employee reheating ,reheated to 169f to 172f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small white cutting board

Intermediate - Handwash sink not accessible for employee use at all times. -trays of flat bread in front of sink Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior walls of walk in cooler and freezer soiled

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)In under counter drawers under grill raw marinated chicken behind raw marinated pork on cooks line 2) raw portioned diced tuna over arugula on pantry station Chef corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 48F on side pan by pantry station Less than four hours per chef Chef added ice and 20 minutes later it was 38F Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ice machine area

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dry storage room Chef took to dish room to be properly air dried Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Grill station on cooks line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Under prep table Chef took to dish room to have them removed Corrected On-Site Repeat Violation

Basic - Sanitizer spray bottle stored next to bar utensils at the bar Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw breaded chicken over scallops on sheet tray rack. Corrected On-Site

Basic - Floor area(s) covered with standing water. In walk in cooler. Corrected On-Site

Basic - Light not functioning. 3 bulbs out in front hood system. Operator turned on additional lighting in kitchen Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Multiple containers in dish area Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Picks in service station. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours and removed to quick chill gnocchi (57F - Cold Holding); cooked potato (45F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler soiled Corrected On-Site

Basic - Ceiling tile not tight fitting over date marking machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cooking area

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cocktail shakers stored next to hand wash sink in bar in splash zone. Corrected On-Site

Basic - Cutting board that is green has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ok prepping meatballs wearing a watch. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on front line cooking with beard.

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

Basic - Floor area(s) covered with standing water in walk in cooler and near ice machine

Basic - In-use utensil stored in standing water less than 135 degrees room Fahrenheit Bar utensils in room temperature standing water in bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled over pizza oven.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms.

Basic - Stored food not covered. Tuna in walk in freezer not cover Flat bread in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Brown liquid in squeeze bottle in side server station not labeled. Corrected On-Site

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance at the dish room

Basic - Clean strainer not stored inverted or in a protected manner at the bar. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the dish room. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Lexons in the dry stock room. Corrected On-Site

Basic - Green Cutting board has cut marks and is no longer cleanable in the prep kitchen.

Basic - In-use tongs stored on equipment door handle between uses on the cooks line at the pizza station. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of single door oven on the cooks line soiled. Chef asked cook to clean Corrective Action Taken Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Three flying insects in the dry stock room by oils and vinegars

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at the soda machine in server side station. Soda gun at the bar soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Strainer at the bar not inverted. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment oven handle between uses on the cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the single oven next to the char boiler encrusted on the cooks line.

Basic - Several Cutting board has cut marks and is no longer cleanable throughout the kitchen.

Basic - Unwashed mushrooms and mangoes stored over ready-to-eat crab mix. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Egg wash spray bottle in the walk in cooler Corrected On-Site