DECK 84

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing...employee rinsed knife in handwashing sink . Chef educated employee. Corrected On-Site Warning - From follow-up inspection 2026-01-20: Stored scoops , container in handwashing sink salad station . Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....milk 44F in reach in cooler at back cave area , food not prepped or portion today , food being held less than 4 hours , manager ice down milk in reach in cooler . Corrective Action Taken Repeat Violation

Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature....sous vide chicken was cooked 7/12/25 at reach in cooler . Stop sale issue . Manager discarded food. Corrective Action Taken Repeat Violation

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.... Observed on 7/17/25 sous vide chicken cooked 7/12/25 not time marked . Stop sale issue . Manager discarded food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing....stored spoons , scoop in running water in handwashing sink at expo line . Glass spinner installed in handwashing sink at bar . Employee removed. 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.... Tuna , spicy tuna thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed tuna from package . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above ready to eat broccoli at walk in cooler , raw beef , raw calamari above cooked ground chicken, butter,cooked chicken,sauce in multiple reach in cooler at kitchen. Chef properly stored Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed garbage can and then cutting pineapple without changed gloves and washing hands . Employees washed hand after discussion. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 50F, cut tomatoes 46F, spring mixed 47F in flip top reach in pantry cooler at expo line . Food not prepped or portion today , food being held less than 4 hours . Chef time marked . Corrective Action Taken Repeat Violation

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...coleslaw, butter, fresh grail in onion, dressing, cheeses , chicken salad , cut tomatoes, cut lettuce at multiple station at kitchen. Chef time marked Corrected On-Site Repeat Violation

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ..observed at 2:12 sous vide was prepped 1/4/25 at walk in cooler , manager stated that food was cooked that day at 11 am . Missing time marked . Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1 pm cooling to serve boiled eggs 50-60F in flip top pantry reach in cooler , take another temperature at 1:39 , food temperature getting high at 52-62F , per eggs was boiled at 11am . Chef time marked Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...glass spinner installed in handwashing sink at bar . Employee removed spinner . Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at bar , manager provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....cooked ground chicken, pulled pork in reach and walk in cooler was cooked Saturday, chef date marked Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar , prep station. Manager provided Corrected On-Site

Basic - Stored food not covered..tomato sauce at walk in cooler . Chef covered Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At chef expo line - Butter 56-60F- cold holding, garlic butter 55-60F- cold holding- food above ice bath and double panned- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler at cookline- raw burger 54-56F- cold holding, sliced cheeses 54-56F - cold holding, raw shell eggs 47F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator moved to walk in cooler to quick chill.Corrective Action Taken At reach in cooler by cookline - fried rice 55F-cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator removed and placed in reach in freezer to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-07-30: At reach in cooler at cookline- raw burger 50-54F- cold holding, sliced cheeses 52-55F - cold holding, raw shell eggs 47F-50F- cold holding- food not prepared or portioned today- food out temperature for 2.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline - fried rice 54-56F- -cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator removed and placed in reach in freezer to quick chill. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 47°F-51°F, cooked yesterday in a deep covered container in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzasiki marked 4.5.24 in walk in cooler, held for more than 7 days.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 9:05 cooked at 8:30 (105°F-120°F - Cooling); rice 9:50 (90°F-92°F - Cooling) left out at room temperature on speed rack next to walk in cooler. Operator moved rice into walk in cooler. Rice will be monitored to make sure rice reaches 70°F within 2 hours. Corrective Action Taken

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. Tuna 37°F not removed from package. Operator removed from package. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Rinse step not set up. Dish washer set up three compartment sink correctly with a rinse step in between washing and sanitizing. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 78°F ice scoop. Chef discarded water. Corrected On-Site

Basic - Old labels stuck to tomato containers after cleaning, in walk in cooler. Label states Jasmin rice. Operator removed old label. Corrected On-Site

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. On the expo station, the condiment bar items were being held on TPHC. The bar was set up at 11:00am. The time mark was applied Corrected On-Site

Intermediate - mussel tags not marked with last date served.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator date but not time . Operator removed Rop. . Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator has date longer then 48 hours Operator removed Rop. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pork (128°F - Hot Holding) being held in steam table. Employee states item is reheated on stove and moved to steam table for hot holding. Employee states item has been out less than 2 hours. Item reheated to 167°F Corrected On-Site

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

Basic - In-use utensil stored in sanitizer between uses. Observed on cook line. Operator removed and replaced with 135°F water on flat top Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked chicken using ROP method cooked on 6-16 still in ROP as of 6-19

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At produce walk-in; raw scallops stored above cooked rice. Operator moved scallops to lower shelf. At downstairs walk-in; raw lamb stored above cooked chicken. Operator moved lamb to lower shelf. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At cook line; mussel tag removed from original container prior to container being emptied. Operator replaced tag. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Downstairs walk-in cooler; marinara (108°F - Cooling 2:36pm/102°F- Cooling 3:10pm); operator stated cooling 1 hour, stored in deep storage container. Operator divided into smaller/more shallow pans to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used as dump sink. Operator removed strainer filled with lemons/ice/straws. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At bar; employee backpack stored in empty ice bin with clean utensils and single service items. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At expo line; utensil handle laying in coleslaw. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 86°F. Operator removed. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. At cook line/expo line/prep area; soiled dry wiping cloths stored on edge of cook top/prep able cutting board/expo line steam table. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At bar keg/tap coolers; standing water in bottom. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At downstairs walk-in; sous vide packaged chicken not labeled. Operator stated being held less than 48 hours, applied appropriate label. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked pork (50°F - cooling). Pork stored in deep container with tight fitting lid. Operator stated cooling overnight. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked pork (50°F - cooling). Pork stored in deep container with tight fitting lid. Operator stated cooling overnight. See Stop Sale.

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. At batter station; buttermilk, no time mark. Operator applied appropriate time mark. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; garlic in oil (49°F)/cooked mushrooms 48°F. Items have 4 hour time mark applied, not on written procedures. Operator added to written procedures. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At kitchen flour storage container; bowl used to dispense. Operator removed. 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. At upstairs sugar and flour storage container(s); scoop handle laying in food. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils stored in standing water 80°F. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At upstairs upright double door stainless reach in; standing water in bottom.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At walk-in cooler; onsite sous vide packaged chicken labeled with production date and 7 day use-by date. Operator relabeled with production date and time with a 48 hour open/use-by date. Corrected On-Site

Basic - Water draining onto floor surface. At kitchen soda fountain hand wash sink; water draining onto floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line touching toasted burger bun/pickles to be plated with bare hands. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna above ready to vegetables at salad line. Raw beef stored above raw fish in upstairs cooler. Raw salmon burger stored above Rte egg yolk in main walk in cooler Operator reorganized all. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside bar:; blue cheese stuffed olives (71°F - Cold Holding) being held at room temperature. Operator states item was taken out 3.5 hours ago. Discussed TPHC with operator or proper cold holding. Operator discarded Corrective Action Taken

Basic - Covered waste receptacle not provided in unisex employee bathroom.employee restroom located upstairs.

Basic - Frozen beverage dispenser nozzles not cleaned at least once every 24 hours.observed at outside bar. Discussed with operator

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at 0ppm. Operator attempted to change and prime sanitizer. Retested at 0ppm. Operator called for service Corrective Action Taken Warning - From follow-up inspection 2021-07-28: Next unannounced. Operator called for service. Dish machine not in use. Tech will be arriving today Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2021-07-28: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large buildup of grease Located behind cook line equipment Warning - From follow-up inspection 2021-07-28: Next unannounced Time Extended