SHEPHARDS RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut potatoes. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.

High Priority - Time/temperature control for safety food re-served to customers. Butter pats on all tables for constant guest use. Individual temperature controlled butter cannot be reserved to guests. After guest leaves table, individual butters must be discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage links 127f, reheated to 167f, Corrective Action Taken

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

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. Cooked carrots and cooked whole potatoes in cryovac package no oxygen present. Items discarded.

Basic - Ceiling tiles and walls soiled with accumulated food debris, grease, dust, or mold-like substance in dish area.

Basic - Food stored on floor in walk in freezer. Food on floor in walk in produce cooler. Corrected On-Site

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

Basic - Utensils in poor condition. Tongs on cooks line missing some of the rubber coating Corrected On-Site

High Priority - Live, small flying insects found. 4 flies observed in back storage area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop cooked chicken, discarded. Thawed fish still in closed cryovac, discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poached eggs 49f,ice added to container. Corrective Action Taken

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Rop cooked chicken no approval.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled on bottom shelf. Gaskets on cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen. 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. 4 pieces red snapper thawed and still cryovaced.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board.

Basic - Floor soiled/has accumulation of debris. Under line cooking equipment. Walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of char broil oven has accumulation of black substance/grease/food debris.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Observed mushrooms being sliced before being washed. Corrective Action Taken

Basic - Stored food not covered. Ice cubes for bar not covered in stand up reach in freezer.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 pieces smoked salmon. All items discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 pieces smoked salmon. All items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50f, cooked sausage 51f, feta 50f, diced tomatoes 49f, pooled eggs 49f, sliced cheese 55f, all items temped now at 43f, 42f, 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 and the time removed from temperature control cannot be determined. Hollandaise 84f, added to TPHC, made at 9 am. Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-09-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 101f, - From follow-up inspection 2023-02-24: Repairs Time Extended

High Priority - Food with mold-like growth. See stop sale. Marinara sauce no date mark, longer than 7 days. Item discarded.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce no date mark, longer than 7 days. Item discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links 123f, held in warmer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Slicer. Big mixer guard. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup no handle in breading bins. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Back storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line. Repeat Violation

Basic - Standing water in floor drain. Drains in garbage area are plugged and not draining. Operator stated repair service is called.

Basic - Working containers of food removed from original container not identified by common name. All breading bins.

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

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

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

Basic - Standing water in bottom of reach-in-cooler. Three door reach in across from ovens.

High Priority - Dented/rusted cans present. See stop sale. Chili sauce #10

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Orange liquid in unlabeled spray bottle in service side station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. End of cooks line. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Both single reach in coolers in front cook area. Repeat Violation