SEA SALT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dual sanitizing dish machine is sanitizing at 105.3 F after running 5 times and 0 ppm chlorine. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hostess stand not landing on food or food contact surfaces.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over heavy cream in walk in cooler. Manager stored correctly. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from pasta boiler: cooked pasta (51F - Cold Holding); cooked sausage (51F - Cold Holding); crab (51F - Cold Holding) In walk in cooler: tuna (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding)

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area by stove. Manager replaced. Corrected On-Site

Basic - Covered waste receptacle not provided in employee bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at oyster counter shucking oysters with watch and necklace.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at oyster counter shucking oysters with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation at oyster bar.

Basic - Food stored on floor. Cooking oil stored on floor outside walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Chef removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in walk in cooler above oranges. Manager removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Octopus and calamari thawing at room temperature. Chef stored in cooler. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 142.6 F after running more than 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary until dish machine can be fixed. Repeat Violation Admin Complaint

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 went from dirty dishes to putting away clean dishes with no hand wash. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat bread in walk in freezer not all commercially packaged. Manager stored correctly. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener on prep tables in rear of kitchen by salad prep station have built up food debris. Cutting board on prep table across from steam well station has built up food debris. Repeat Violation Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substances. Also ice machine across from dish machine has mold like substance. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station in rear of kitchen by dry goods storage area not properly secured. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Manager found and posted license. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to can opener. Manager stored correctly. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen. Manager stored correctly. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for both semolina and sugar are touching the foods. Manager stored correctly. Corrected On-Site Warning

High Priority - Displayed food not properly protected from contamination. Just inside the lobby entrance, raw fish is displayed on ice in a case that is not covered to protect from contamination. Manager put Saran Wrap on fish as a temporary protective measure. Oyster bar at main bar needs to have protection on the corners of the displayed food. Corrective Action Taken Warning

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. On cook line, employee engaged in food prep by handling ready-to-eat broccoli with no gloves. Advised of proper hand washing and employee washed hands and is using gloves. Manager discarded broccoli. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade liners used for chips in salad prep area. Non food grade liners used for fish in reach in cooler across from cooktop. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from double door oven: half and half (50F - Cold Holding); cut tomatoes (50F - Cold Holding); cut leafy greens (52F - Cold Holding) temperatures taken at 1:30 pm. Manager moved items into walk in cooler. Temperatures taken again at 2:45 pm half and half 42 F , cut tomatoes 43 F , cut leafy greens 43 F. In reach in cooler at salad prep station: cut tomatoes (50F - Cold Holding); cut leafy greens (51F - Cold Holding); bleu cheese crumbles (50F - Cold Holding) temperatures taken at 1:45 pm. Manager put items on ice. Temperatures taken again at 2:45 pm cut tomatoes, cut leafy greens 42 F , bleu cheese crumbles 41 F. Corrected On-Site Repeat Violation Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not maintained in chronological order. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all oyster tags have last date sold marked in the tag. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer in food preparation area have built up food debris. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink is dish washing area is being used as a dump sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind cooktop. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dry goods storage area has mold like substance on the interior of the ice machine. Manager tasks an employee to clean ice machine. Ice machines located in dish washing area have mold like substance. Corrective Action Taken Warning

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only bathroom in dry goods storage area. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating pasta next to hand wash sink in food prep area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean pans stored in ware washing area in he back of the kitchen. Warning

Basic - Food stored on floor. In walk in freezer lamb and beef stored on the floor. Manager moved items to storage rack 6 inches off the floor. Cooking oil stored on the floor in dry goods storage area. Manager moved to a rack 6 inches off the floor. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cooktop. Cook brushed tongs with his apron. Chef removed, washed and sanitized tongs. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soufflé cups being used to dispense sugar. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens in cook line are soiled with food debris. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed lettuce over ready-to-eat grapefruit. Manager arranged appropriately. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area behind drain boards of dish machine are soiled with a mold like debris. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bottom of mop bucket. Manager elevated mop in order to dry properly. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Artichokes 5lbs Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on gloves. Educated employees on proper methods for washing hands. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated on washing hands prior to putting on gloves. Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mask and continued to engage in prepping food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 54°f cooked carrots 56°f butter 48°f blue cheese 59°f roasted chicken 45°f mashed potatoes 54°f farro 44°f-47°f, cooked potatoes 51°d, spinach dip 54°f, cooked tomatoes 53°f potatoes 53°f on saute station Blue cheese 34°f, blue cheese 35°f, cooked tomatoes 34°f corrected on site after placing in walk in freezer. cooked lobster 49°f pasta station. milk54°f, half and half 52°f coffee station. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stock 125-135°f on cook line. Employee stirred and brought back to 145°f, fish 110°f employee voluntarily discarded. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Warning

Intermediate - Handwash sink not accessible for employee use at all times. Tub in hand wash sink. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran 4 times and read 155°-156°f Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on saute station and pasta station Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Artichokes 5lbs Warning

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

Basic - In-use wet wiping cloth/towel used under cutting board. Behind bar at oyster station. Warning