CORKSCREW BAR & GRILLE

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrective Action Taken Warning

High Priority - Raw animal food stored/chicken over or with ready-to-eat food in a freezer - not all products commercially packaged. -freezer Corrected On-Site Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Menu poke tuna stack states yellow fin -menu seared ahi tuna states yellow fin Invoice and box of tuna does not state yellowfin. Manager took off the menu till they ca verify what kind of tuna with distributor. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad cooler cutting board soiled Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -drink menu Blanton sour, chocolate covered strawberry,run brulee using raw egg whites for drink Warning

Intermediate - Mussel tags not marked with last date served. Established only does mussels as special 2 or 3 times a year Corrected On-Site Warning

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

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi 133F in the middle, rechecked at 139F. Returned to grill and 187F was reached. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooked previous day 41-46F in the middle, walk in cooler, 22L container, covered. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries, cookline Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef out to portion and returned to cooler without portioning 46-53F. Advised to leave items under refrigeration until ready to prep. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated and stored in steam table double panned: jalepeno sauce as low as 105F, mashed potatoes as low as119F. Advised to fill less full, cover, remove extra pan. Warning

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, opened Friday, waitstation. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup top back of ice bin wait station Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Compound butter dated 4/29, frozen date, in reach in cooler Corrected On-Site Warning

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on wire rack with cardboard boxes in walk in freezer Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above reach in cooler Corrected On-Site Warning

Basic - Nonfood-contact surface soiled. - Interior glass cooler, bar, broken glass. Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Center temperature of turkeys out of the oven approximately 20 minutes prior per operator 108-132F. Temperatures on all turkeys increased towards surface when checked in multiple areas. Operator moved turkeys back to the oven Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes 47F and 57F, broth for stuffing 47F, chicken stock 57F, butternut squash soup 63F, mashed potatoes up to 72F. All cooked previous day and stored in walk in cooler overnight Warning

High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of black eyed peas. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area around onions Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon caper sauce 11/18 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 pm quat (brand requires 200 400-500 ppm when tested. Corrected On-Site Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers. Discussed with operator Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg whites over ready to eat food in the upright cooler near walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken breast 10/22 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter room temp 68F overnight in pantry area. See stop sale Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Removed to wash Corrective Action Taken Warning

Intermediate - Identity of food or food product misrepresented. Menu advertises: all chicken is free range and antibiotic/steroid free. When asked to provide proof of identity, operator showed a case of Sysco classic chicken which stated it did not have added hormones. Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu avocado toast with smoked salmon, poached eggs Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training. Emailed operator handout Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken breast 80-90F after 2 hours stated employees/chef inside deep plastic covered containers. Advised to rapidly cool dense meat on shallow or sheet pans to adequately meet cooling requirements. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cooked ham/sausage inside walk in cooler Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improper ice bath methods used on front line, cut tomatoes (43-50F - Cold Holding); shredded cheese (50F - Cold Holding); sour cream (43-55F - Cold Holding); coleslaw (43-50F - Cold Holding) with ice not covering sides of pans holding TCS product. Advised to use TPHC procedures if not adequately holding at 41F or below. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -house made meatballs 93F, reheat began 2 hours prior stated chef Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made meatballs 93F after 2 hours stated chef. Reheated to 165F Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -outside near dumpsters

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500ppm quat

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep, plastic, covered containers to cool dense chicken breast Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in server station next to bar used as dump sink for iced beverages

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked grits in large plastic covered container 48F in the middle, cooling from previous day in walk in cooler. See stop sale Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in same container as cooked beef, cookline drawers Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Reheating in the steam table: at start of inspection, reheating 125F pork. 1 hour later 141F. Operator removed to steam Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatloaf 44-46F bottom left of salad cooler overnight. Other cooler temperatures 38-40F - cooked mushrooms 70F next to steam table - ice shredded lettuce 50F. Advised to ice more fully. - blue cheese sauce 61F, sitting under heat lamp for less than an hour. - blue cheese olives 46F in the bar. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Satin shine stored over Togo lids Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable/ in disrepair small white. Operator discarded Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above prep tables Corrected On-Site Warning

Basic - Equipment in poor repair. Cracked 1/3 pan cambro. Operator discarded Corrected On-Site Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning