ARTISAN CLUB

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwashing sink Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two at bar Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover Gaskets on reach in coolers at beginning of cookline across from dry storage shelf Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwashing sink Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 at bar Repeat Violation

Basic - Equipment in poor repair. Broken handle on reach in freezer at end of cookline next to walk in cooler

Basic - Food stored on floor. Dessert cases in walk in freezer Canola oil cases next to dry storage shelves across from dish machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan hanging off of shelf next to dish machine Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi and salmon in reach in cooler drawer under grill

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cookline wall next to walk in cooler Operator stocked Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At bar Repeat Violation

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. Mahi and salmon in reach in cooler drawer under grill

Basic - Food stored on floor. Boxes of hash browns and chicken on floor in walk in freezer Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink on cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler fan covers Several equipment gaskets throughout

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator print it and start working on it while conducting my inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Bar area .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on prep table kitchen area . Operator removed it . Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on floor at the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and reach-in freezer at the kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 Mahi filets and 5 salmon filets fully thawed in ROP.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by hotbox brought in for increase in business for upcoming holiday.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator provided chemical test strips before it was determined they utilize a temperature sanitizing dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in panko breading container. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top of cookline stored indefinitely are not stored with overhead protection.

Basic - Cleaned and sanitized equipment or utensils not properly stored. ice bucket on ice machine not stored inverted. Operator inverted ice bucket. Corrected On-Site Repeat Violation

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 mahi filets and 5 salmon filets fully thawed in ROP. Operator voluntarily discarded items.Corrected On-Site Corrected On-Site

Basic - Food storage container/container lid cracked or broken. On panko container, operator discarded. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup inside reach-in cooler, operator removed Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters stored without covering on top of coffee machine.

Intermediate - Handwash sink used for purposes other than handwashing. Holding bowls on cook line

Basic - Accumulation of debris on exterior of warewashing machine. On top of dishwasher

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on top of ice machine not inverted

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee white coffee cup above ready to use plates and equipment

Basic - Food stored on floor. Fryer oil next to dishwasher on floor Operator picked up off floor Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets dirty on reach in freezer Kitchen above prep table dirty Side of fryer Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (52F - Cold Holding)less then 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on work prep table Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle at bar

Basic - Carbon dioxide/helium tanks not adequately secured. At bar area Operator chained up c02 tank Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board in cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan on cook line

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker not labeled Operator labeled Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2small flying insects found in bar area Next unannounced inspection per supervisor Amy

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen Operator removed to clean Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dumped ice in hand sink Advised operator to coach staff to not use hand sink as a dump sink Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee soda above ready to use silverware Operator threw away drink Corrected On-Site

Basic - Equipment in poor repair. Gaskets on cook line

Basic - Food stored on floor. Fryer oil on floor Advised operator to remove off floor Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in rice Operator removed from container Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powdery substance on cook line Advised operator to always label Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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 prepped breaded chicken on top of box of uncooked bacon in walk in cooler Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings on floor by dish machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta in reach in cooler under prep table from overnight at 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta in reach in cooler under prep table from overnight at 45F.

Basic - Dead roaches on premises. Observed 1 dead roach on floor under telephone by reach freezer and 1 dead roach on floor under soda boxes at bar

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarette on shelving holding clean kitchen equipment. Manager removed and had all equipment clean and sanitized Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef with watch on. Coached and they removed Corrected On-Site

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

Basic - Single-service articles improperly stored. Observed to go containers on prep table not inverted. Manager corrected Corrected On-Site

Basic - Waste line missing at soda gun holster. At bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.- sliced cheese

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.- sliced cheese 44-46°F, portion above chill line over night

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.- hot dogs opened on 3/19, chef dated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.- blue liquid

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket, plates on dish rack

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

Basic - Food stored on floor.- jug of oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink

Basic - Single-service articles not stored inverted or protected from contamination.- coffee lids, manager inverted Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.- on shelf above cups

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.- manager removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.- pineapples over cooked pasta

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.- knives, manager fixed Corrected On-Site

Basic - Waste line missing at soda gun holster.- bar

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked chicken at steam table 91° less than 4 hours. Operator re-heated to 177°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in house made chicken salad at prep table 51°. Less than 4 hours. Operator placed in walk in cooler for recovery.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Accumulation of black/green mold-like substance in the interior of the soda gun at bar

Basic - Food not stored at least 6 inches off of the floor. Observed two 5 gallon buckets of pickles on walk in cooler floor. Observed two boxes of cooking oil on floor by fry station. Operator corrected Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour container. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.