Ember Grill

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 in pank o and flour

Operator removed. Corrected On-Site

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50ppm in prep area, solution set up too long ago

Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nVodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today .nSee stop sale

High Priority – Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1.24nLicense renewed during inspection. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef over cooked turkey on speed rack in walk in cooler #1. nOperator removed beef Corrected On-Site

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

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nVodka sauce 50°F-52°F, tomato sauce 45°F-47°F cooked yesterday in tightly covered containers in drawers at front kitchen. Not cooked or prepped today .

Intermediate – Clam tags not marked with last date served.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Tuna crudo and wag you carpaccio on menu not identified as raw

Operator printed new menus for dinner service identifying raw items. Corrected On-Site