BASCOM'S CHOP HOUSE

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. beef (120F - Hot Holding) Employee put back into oven to cook Reheated 197 Corrected On-Site

Basic - Ice buildup in walk-in freezer around the door

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside roasting prime rib box. roast (120F - Hot Holding) Put into oven back up to 165 Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor area(s) covered with standing water. Front of ice machine

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iceberg lettuce holder interior door not closed. cut leafy greens (55F - Cold Holding) Closed interior door during inspection. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on interior shelves at bar reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on meat cooler prep table. Employee moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees glasses on salad prep area. Employee moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Service bar area. Employee replaced.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All with cream all made on site. Marsala sauce 12/30 5 ounce Sherry sauce 12/31 5 ounce Leek 12/31 5 ounce Walk in cooler Egg yokes prepared onsite inside reach in cooler 1/2. 10 once

Basic - Clean utensils stored between equipment and wall. Knives and spatulas stored in crack on hot holding unit.employee moved to dishwasher. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack storage on soda boxes bottom shelf near drink mix area. Repeat Violation

Basic - Equipment in poor repair. Salad holder lid not closed all the way.

Basic - Floor soiled/has accumulation of debris. Under service bar area drinks.

Basic - Ice buildup in reach-in freezer at downstairs service bar. Ice buildup on door of walk in freezer.

Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site Repeat Violation

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 bar. Management moved during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled. Reach in freezer in the service bar area. Top of soda box compression system black tube connector soiled.

Basic - Water draining onto floor surface from back of dishwasher.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back table near steak fridge

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked at 7pm on 9-15 Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under cook line on shelf cooked broccoli (54F - Cold Holding); cooked asparagus (56F - Cold Holding) Moved to walk in fridge Salad deli cooler feta (45F - Cold Holding); blue cheese (46F - Cold Holding); feta (41F - Cold Holding); blue cheese (41F - Cold Holding) Cooked yesterday cooked cherry tomatoes (46F - Cold Holding) stop sale issued 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. Butter near service station

Basic - Clean utensils stored between equipment and wall. Knive in between crack of service deli cooler, employee moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drying rack for dishes. Employee moved Corrected On-Site

Basic - Equipment in poor repair. Deli cooler at bar leaking being caught by a pan

Basic - Ice scoop handle in contact with ice.at bar employee moved Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water in bottom of reach-in-cooler at bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in walk in cooler top shelf over ready to eat potatoes and rice. Manger moved. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Jumbo sauce 2-27 Bbq butter 3-4 Sweet cream 3-4 marsala sauce 2-29 Manager threw all away. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See inspection report Jumbo sauce 2-27 Bbq butter 3-4 Sweet cream 3-4 marsala sauce 2-29

High Priority - Time/temperature control for safety food cold held at Deli cooler right side at cook line. greater than 41 degrees Fahrenheit. Meat loaf over filling pan at cook line. Manager put in walk in cooler Second deli cooler at cook line over filling bbq butter (50F - Cold Holding); harissa butter (50F - Cold Holding) Manger put in reach in cooler Retemp bbq butter (43F- Cold Holding); harissa butter (43 - Cold Holding) bbq butter (50F - Cold Holding); harissa butter (50F - Cold Holding) Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in salad reach in fridge above ready to eat spinach. Manager moved. Corrected On-Site

Basic - Stored food not covered. Upstairs reach in fridge left side Marsala sauce Sherry sauce Buffalo sauce

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in services station near box soda. Manager disposal and cleaned and sanitised area. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Feb 1 24

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

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

Basic - Employee eating in a food preparation or other restricted area. Drink on prep table near ice machine. Manger moved drink. Corrective Action Taken

Basic - Ice buildup on door of walk-in freezer.

Basic - Standing water or very slow draining water in handwash sink inside butcher fridge . Chef fixed Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet in rear outside of establishment missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour coffee inside of bowl of hand wash sink located at wait station. Hand wash sink in bar area has ice inside of bowl. Operator melted ice. Discussed with operator purpose of hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. Corrected On-Site

Intermediate - Squeeze bottle containing toxic substance not labeled at sink in dishwasher area. Employee labeled bottle with correct name. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and salad prep area.

Basic - Ice buildup on outer walk-in freezer door.

Basic - In-use utensil, tongs and knife stored in sanitizer between uses in bucket on cook line. Employee removed, cleaned and sanitized items. Discarded sanitizer solution. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees next to warewashing area. Hand washing sink in bar area and women's restroom. Will email operator hand wash sign.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not identified by name.

High Priority - - From initial inspection : High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box at end of cook line: Prime rib 110 degrees F Discussed with operator that food must be reheated to 165 degrees F for 15 seconds and then held at 135 degrees F or reheating/holding temperatures that are in accordance with FDA standard minimum cooking temperature of roasts Bar area: garlic butter 124 degrees F, homemade Buffalo sauce 115 degrees F. Operator took out additional pan underneath Corrective Action Taken Warning - From follow-up inspection 2023-02-03: Prime rib 125 degrees F, operator began reheating Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment vacuum seals: raw steak, cooked cauliflower, and cooked leeks. No HACCP plan approved by our Division Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and mussels tags not date marked with last date served Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Oyster batches mixed in one single container in walk-in cooler. Discussed proper storage and handling of shell stock with operator Warning - From follow-up inspection 2023-02-03: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. -bar pro above liquor in bar area next to dish machine area -bar pro above ice bin in bar area Warning - From follow-up inspection 2022-10-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards at prep stations in kitchen area -stove top at cooks line has accumulation of food residue -grill at cooks line have accumulation of food residue -soda gun in bar area has accumulation of food residue Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep stations in kitchen Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle above make table adjacent of cook line -drink on dish machine Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on shelf with items served to the public Operator moved items during time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -at ice machine -at soda fountain syrup -walk-in cooler fan covers have accumulation of dust Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line has accumulation of food residue Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -metal pans at dish drying rack Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -coffee filters at waitress station are not covered Employee covered during time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. -at steam table on cooks line Warning - From follow-up inspection 2022-10-04: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station Repeat Violation Warning - From follow-up inspection 2022-10-04: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in wait station -1 live fly in kitchen's Bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (50F - Cold Holding); shredded cheddar (51F - Cold Holding); butter (49F - Cold Holding) Retemp all items at 40 degrees Fahrenheit during time of inspection. Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -at prep station in appetizer area Operator discarded during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on shelf in the kitchen bar with items served to the public Repeat Violation

Basic - Floor area(s) covered with standing water. -at cooks line with cracked tile

Basic - Floor tiles missing and/or in disrepair. -at entrance of cooks line Ceiling tile missing. -at ice machine

Basic - In-use tongs stored on equipment door handle between uses. -adjacent of appetizer prep area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -at cooks line

Basic - Single-service articles improperly stored. -coffee filters at coffee machine area Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -in appetizer/ bar area

Basic - Working containers of food removed from original container not identified by common name. -containers with flour at cooks line

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. -Dishwasher (Chlorine 25ppm) Discussed changing sanitizer bucket Operator change bucket Corrective Action Taken Warning - From follow-up inspection 2021-11-30: Dish machine 50 ppm Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -to the right of ice machine -hole in wall in storage room next to storage rack Cove molding at floor/wall juncture broken/missing. -door at storage room next to dish washing area -ceiling tile at dish washing area missing Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of stove Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag pack on single service plates at roaster -hand bag on shelf next to cocktail cranberry -cellphone on counter with sugar packets in bar area Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -at hand sink in dish washing area Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -at 50 °F Dish machine is an high temperature machine Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -coffee filters at coffee machine Operator covered during time of inspection. Corrected On-Site Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -in bar area Warning - From follow-up inspection 2021-11-30: Obser Time Extended