Basic – Chic towels , Cloth , used as a food-contact surface cover raw tuna Warning

Basic – Floor area(s) covered with standing water . Water draining onto floor from reach in cooler on cook line

Basic – Food stored outside

Observed a stand up refrigerator stored outside upstairs . Warning

Basic – No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees. At bar Warning

Basic – Standing water in bottom of reach-in-cooler unit on cookline upstairs

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.observed ROP of raw beef, and lamb in reach in cooler without proper labeling of production time date and product. Warning

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging

Observe ROP raw beef , raw lamb not removed from package within 48 hours Warning

Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information

Observed sou vide poultry , lobster, octopus in walk-in cooler held more than 48 hours and no HACCP. Warning

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. All tags have been discarded . 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. Corrective Action Taken Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. Warning