JAZZTASTINGS

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 48 pieces of fresh Salmon ROP seasoned in individual bags

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh salmon ROP seasoned IN walk-in-cooler 48 pieces

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.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Dish detergent in bottle not labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen above pass through window

Basic - Cutting board has cut marks and is no longer cleanable to board on line and fry cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer- in salad station cooler

Intermediate - Food-contact surface soiled with food debris, Boards on line have staining

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease Ceiling tiles has some staining

Basic - Cutting board has cut marks and is no longer cleanable. Boards on cooks line have cut marks

Basic - Food storage container/container lid cracked or broken. (3) 1/2 pans cracked/broken - CHEF discarded Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/25 Operator paid license before end of inspection 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. 2 packs of Defrosted Salmon in cooler on line in sealed packages

Basic - Floor soiled/has accumulation of debris. Under fryers soiled

Intermediate - Food-contact surface soiled with food debris, to board on cooks line

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, entrance to kitchen from bar

Basic - Cutting board has cut marks and is no longer cleanable to board on cooks line

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By the soda and ice machine. Corrected On-Site Warning - From follow-up inspection 2024-06-24: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour bin in kitchen not labeled Corrected On-Site Warning - From follow-up inspection 2024-06-24: Time Extended

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on hand sink at front bar Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by rack Corrected On-Site

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Per owner, Vincent, they do charge automatic gratuity on the food menu of 20%, the gratuity is not marked on the food menu or the final bill. Only item on final bill is 20%, but this does not indicate that this is a gratuity charge. Liquor menu does have a notice that 20% gratuity is added to all bills. Advised operator that all menus including online menus must indicate that an automatic gratuity is charged.

Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. 2 sanitizer bottles in kitchen not labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line

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

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

Basic - Cooking oil stored on floor next to Superior stand up cooler. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

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