2ND ST BISTRO

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish on cart, manager placed in right order Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Strawberry butter , cheese shredded , Cheese mozzarella, spinach dip, 1/2 pound, sausage crumble, Tuna Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Strawberry butter 50f cold holding , cheese shredded 49f cold holding , sausage crumble 47f cold holding Tuna 56f cold holding , Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink, employee removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In shrimp crevice Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler Cut tomatoes 46F cold holding, died chicken 46F cold holding, shredded cheese 50F cold holding, diced tomatoes 47F cold holding, sausage crumbles 50F cold holding, mozzarella 60F cold holding, mozzarella balls 53F cold holding in cooler from overnight. One half of cooler is working (right), left side is not. Ambient thermometer reads 45F. Manager will monitor cooler. Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 2 milks found in produce/beer cooler. Unable to determine when milks were open. Manager discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Blue liquid bottle at bar stored on shelf next to single service items. Inspector removed. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk found in produce cooler. Manager dare marked. Corrected On-Site

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Found in cold name table cooler. Manager has tag and will make a copy to place with shucked oysters. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters and ahi tuna. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue and clear liquid at host stand. And spray bottle at bar. Repeat Violation

Basic - Employee beverage container in ice machine/ice bin. A can of Red Bull found in ice bin at main bar. Manager will removed ice. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At bar. Manager removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At prep area. Manager placed sign. In both customers/ employee bathrooms. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fan black in k1 kitchen. Manager removed to be cleaned. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza cooler Pizza cooler cooked sausage (44F - Cold Holding); pizza sauce (44F - Cold Holding); mozzarella cheese (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler cooked sausage (44F - Cold Holding); pizza sauce (44F - Cold Holding); mozzarella cheese (47F - Cold Holding) feta cheese (47F - Cold Holding); diced tomatoes (45F - Cold Holding) Warning

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Sauté cooler has souled debris on the bottom shelf. Bottom of upright freezer soiled on cook line.

Basic - Clean ,bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Panini press next to hand sunk. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pizza cooler in appetizer kitchen has water laying at bottom ambient temperatures rang 45 to 49. Digital thermometer states 34F

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Large food containers

Basic - Floor tiles missing and/or in disrepair on cook line in front of cooler drawers causing water to stand

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

Basic - Shelves under prep table on cook line heavily soiled with grease.

Basic - Walls soiled with accumulated grease, food debris, and/or dust. In main kitchen and appetizer kitchen. Dish room wall soiled with mold like substance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding); sliced cheese (56F - Cold Holding); cut lettuce (61F - Cold Holding); buttermilk ranch (55F - Cold Holding); feta (52F - Cold Holding). Items located in Both flip top reach in coolers across from cook line. Salad make line reach in cooler and stand up sauce cooler. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surfaces area surrounding hoods over cook line has grease dripping

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator diluted to 200ppm Corrected On-Site

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. Cutting tomatoes that won't be cooked

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw wrapped scallops over cooked pasta. Raw ground beef over sliced deli meats. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (49F - Cold Holding); blue cheese (49F - Cold Holding); shredded pork (54F - Cold Holding); shredded (55F - Cold Holding); raw steaks (47F - Cold Holding); raw salmon (47F - Cold Holding); raw salmon (50F - Cold Holding); filet (46F - Cold Holding); steak (45F - Cold Holding); sliced roast beef (46 F - Cold Holding); portabella mushrooms (50F - Cold Holding); cooked diced chicken (49F - Cold Holding); cheese (60F - Cold Holding); cooked mushrooms (60F - Cold Holding); cheese (60F - Cold Holding); cooked pasta (49F - Cold Holding) Sauté cooler ; cooked pasta (55F - Cold Holding); cut tomatoes (48F - Cold Holding); scampi sauce (47F - Cold Holding); cheese sauce (50F - Cold Holding) Pantry 3 door cooler shredded cheese 50F blue cheese 50F bean salsa 46F spring mix 49F bean salsa 51F cut lettuce 52F spring mix 50F cooked portion chicken 45F Pantry cooler 2 door turkey 47F to 49, chicken 47F ham47F, cut lettuce 56F Upright cooler house made dressing 48F shredded cheese 50 F salad

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (49F - Cold Holding); blue cheese (49F - Cold Holding); shredded pork (54F - Cold Holding); shredded (55F - Cold Holding); raw steaks (47F - Cold Holding); raw salmon (47F - Cold Holding); raw salmon (50F - Cold Holding); filet (46F - Cold Holding); steak (45F - Cold Holding); sliced roast beef (46 F - Cold Holding); portabella mushrooms (50F - Cold Holding); cooked diced chicken (49F - Cold Holding); cheese (60F - Cold Holding); cooked mushrooms (60F - Cold Holding); cheese (60F - Cold Holding); cooked pasta (49F - Cold Holding) Sauté cooler ; cooked pasta (55F - Cold Holding); cut tomatoes (48F - Cold Holding); scampi sauce (47F - Cold Holding); cheese sauce (50F - Cold Holding) Pantry 3 door cooler shredded cheese 50F blue cheese 50F bean salsa 46F spring mix 49F bean salsa 51F cut lettuce 52F spring mix 50F cooked portion chicken 45F Pantry cooler 2 door turkey 47F to 49, chicken 47F ham47F, cut lettuce 56F Upright cooler house made dressing 48F shredded cheese 50 F salad K2 kitchen cooler sliced tomatoes 53F, shredded cheese 50F cut lettuce 54F sliced ham 50 F sliced cheese 49F cooked shrimp 47F fish dip 51F cooked chicken wings 45F Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink

Intermediate - Spray bottle containing toxic substance not labeled. Bar

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. On cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pantry coolers, cook line coolers, k2

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line

Basic - Soiled dry wiping cloth in use. Pocket of employees

Basic - Standing water in bottom of reach-in-cooler. Pantry cooler and cook line cooler. Repeat Violation

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm remixed now 400 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers cooks line chicken 45-51 cold holding , raw burgers 49f cold holding , shrimp 45-49f cold holding , salmon 49f cold holding , tilapia 50f cold holding , tuna 58f cold holding , cheeses cake 58 cold holding, butter 55-56f cold holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers cooks line chicken 45-51 cold holding , raw burgers 49f cold holding , shrimp 45-49f cold holding , salmon 49f cold holding , tilapia 50f cold holding , tuna 58f cold holding , cheeses cake 58 cold holding, butter 55-56f cold holding Warning

Intermediate - Spray bottle containing toxic substance not labeled. In bar area

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under steam table and shelf Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. Lemons educated and washed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm manager disposed will fill when slows down has other buckets Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops in drawers on line, raw chicken over cooked potatoes, raw tuna over banana peppers

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pasta chef discarded product Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta dated 9-9-21

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 54° cold holding, pico de Gallo 52° cold holding, cut lettuce 57° cold holding, pot sticker 58° cold holding, tomatoes 53° cold holding, provolone 50° cold holding, chicken wings 51° cold holding, potato balls 50° cold holding, mozzarella 50° cold holding, raw catfish 48° cold holding, raw shrimp 48° cold holding, scallops 45° cold holding, Cheese cake 51° cold holding, Diced tomatoes 45° cold holding, raw mahi 45° cold holding, beef raw 49° cold holding, Sour cream 49° cold holding, Foods not stopped sealed were in cooler less than 4 hours advised rapid chill

Intermediate - Handwash sink used for purposes other than handwashing. End of bar used as dump sink

Intermediate - No soap provided at handwash sink. Back kitchen sink no batteries Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In country gravy, and on salad line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks in-line and above clean plates

Basic - Equipment in poor repair. Gasket on cooler under panini press. Gasket in small sandwich unit across from dish machine Repeat Violation

Basic - Food stored on floor. Items in walk in cooler and boxes in freezer

Basic - Reach-in freezer shelves with rust that has pitted the surface. Stand up freezer On cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor near salad station

Basic - Standing water in bottom of reach-in-cooler. In both sandwich coolers in room with dish machine

Basic - Working containers of food removed from original container not identified by common name. Multiple ite,s in walk in cooler