FIG'S PRIME

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips. - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Clean linens stored on floor. -bags of clean bar towels on floor in storage room. - From follow-up inspection 2026-02-20: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine. Operator will order.

Basic - Bowl or other container with no handle used to dispense food. -to go container with no handle in bag of panko. Corrected On-Site

Basic - Clean linens stored on floor. -in storage room in back hallway. Corrected On-Site

Basic - Cloth used as a food-contact surface. -towel under cut lettuce in container in salad cooler. Recommend deli paper between towel and food. Operator removed towel. 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. -3 portions of yellowfin tuna thawed. Operator removed from package. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -plastic wrapped steak and ground beef above flatbreads in cook line. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. -no date on majority of tags. Provided handout on shellstock tag requirements.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white deflector panel in ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand wash sink at end of cook line by walk in cooler. Corrected On-Site

Basic - Clean linens stored on floor. -on floor in storage room. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of syrup bag. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors soiled under shelving.

Basic - In-use tongs stored on equipment door handle between uses. -cook line oven. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs, spoon in water 75°.

Basic - In-use wet wiping cloth/towel used under cutting board. -under yellow board on bench freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine.

Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink in dish area and at bar. Corrected On-Site Repeat Violation

Basic - Food stored on floor. -vegetable oil containers on floor in back area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -iceberg wedges stacked in pan in cooler above the load line less than 4 hours. Operator place top product into cooler below for temperature recovery. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. -some oyster tags have no date for last oyster served. Re-educated staff.

Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink by dish machine, pitcher in hand wash sink on cook line. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -seared tuna above washed spinach in salad cooler. Operator relocated products. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - facility has not kept all oyster tags for 90 days, some discarded in April and May. Operator now using correct procedures. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -grilled oysters not fully cooked. Menu has consumer advisory but not Oyster Consumer Advisory. Operator posted printed copy. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook line employee.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -between cooler lids. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw portioned beef stored on shelf above Ice cream in tall reach in freezer at back of kitchen. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. - Some not marked. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - Pitcher in sink on cook line, and strainer at bar handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - For calamari. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. - Three tanks next to salad station.

Basic - Slight accumulation of black mold-like substance in the interior of the ice machine/bin. - In kitchen.

High Priority - Toxic substance/chemical improperly stored. -multiple chemical spray bottles hanging on edge of shelf with/above clean pans and ramekins.

Intermediate - Clam/mussel/oyster tags not marked with last date served. -operator has tags, but no date of last oyster or mussel sold. Advised.

Basic - Bowl or other container with no handle used to dispense food. -in bag of panko breading.

Basic - Cloth used as a food-contact surface. -in pan in salad table in contact with cut lemons. Recommend deli sheet or plastic wrap as a barrier.

Basic - Floor soiled/has accumulation of debris. -food debris behind equipment on cook line.

Basic - In-use ice scoop stored on soiled surface between uses. -green bucket holding ice scoop slightly soiled in bottom. Operator washed, rinsed and sanitized bucket and scoop. Corrected On-Site