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

Snapper fillets in reach in cooler on cooks line and walk in cooler. See stop sale.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Opened beverage on prep table, operator moved items. Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Ice machine gasket torn behind front counter. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Stand up reach in freezer in storage room.

Basic – In-use utensil stored in sanitizer between uses

Knife in sanitizer bucket at front charcuterie line. Employee moved knife. Corrected On-Site Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Dry storage shelves in back storage room. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Fan guard in walk in cooler. nClean dish rack in prep area. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Keg cooler behind bar. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Bulk containers on bottom shelf of prep table, operator labeled as flour and sugar. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee placed raw beef patty of flat top changed gloves and started touching clean equipment, no Handwash occurred.

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

Employee cooking on cooks line wiped hands on soiled apron and continued cooking.

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

Employee had one gloved hand and one not gloved he grabbed toasted bun off of flat top with bare hand and placed on plate.

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

Raw shell eggs over cheese in reach in cooler in prep area and walk in cooler. Operator moved eggs to the bottom shelf below ready to eat foods. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45F – Cold Holding) sausage (50F – Cold Holding) cheese (45F – Cold Holding) items in small plastic containers in the top of reach in cooler on cooks line, manager added ice to items retemped sausage 43, tomato 41, cheese 40. Corrected On-Site

Intermediate – Clam/mussel/oyster tags not marked with last date served

Some tags in cup not marked with last date served.

Intermediate – Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants

Pickled items such as corn salsa, pickles, and mixed vegetables. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Observed ice cubes in Handwash sink at charcuterie area.