Rosemary & Thyme

Basic – Equipment in poor repair

Pot and pan rack in the dishwasher area rusted.

Basic – Floor area(s) covered with standing water

Standing water on the floor in the dishwasher area. Repeat Violation

Basic – Ripped/worn tin foil used as shelf cover

Torn foil lining the shelves under 2 preparation tables next to the cook line

Manager replaced the foil. Corrected On-Site

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

Raw tuna stored over cooked pasta in the reach in cooler on the cook line

Employee removed the tuna. Corrected On-Site

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

All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours

Chicken (58F – Cold Holding); Ossobuco (61F – Cold Holding); Brie cheese (60F – Cold Holding); Cooked carrots (61F – Cold Holding); Red Sauce (63F – Cold Holding); Crab sauce (61F – Cold Holding); Gumbo (63F – Cold Holding); Pork (64F – Cold Holding); Crab cakes (63F – Cold Holding); Cooked peppers (63F – Cold Holding); Blue cheese (65F – Cold Holding).nOwner discarded the items. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours

Chicken (58F – Cold Holding); Ossobuco (61F – Cold Holding); Brie cheese (60F – Cold Holding); Cooked carrots (61F – Cold Holding); Red Sauce (63F – Cold Holding); Crab sauce (61F – Cold Holding); Gumbo (63F – Cold Holding); Pork (64F – Cold Holding); Crab cakes (63F – Cold Holding); Cooked peppers (63F – Cold Holding); Blue cheese (65F – Cold Holding).nOwner discarded the items. Corrective Action Taken Warning