Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

In warewashing area.

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

On shelf next to dry seasoning goods. Operator moved. Corrected On-Site

Basic – Equipment in poor repair

Cutting board with deep cut marks located on reach in cooler.

Basic – Insect control device installed over food preparation area

Bug light installed over dry storage seasonings in kitchen.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nbutter (74F – Cold Holding)

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nbutter (74F – Cold Holding) dated last week, see stop sale.

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale

Cooked Rice dated 11/21.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

At mop sink with hose attached

Faucet located outside front door near bar area outside.

Intermediate – Approved variance not maintained at the food establishment

Vacuum sealing cooked spinach

Pickling eggs for preservation. nGrowing micro greens (not sprouting.)

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

Heavy cream opened 2 days ago, operator dated. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach in cooler stained. nInterior 2 ovens on cooks line.

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient

Caesar salad made with raw shell eggs not notated on the menu with an asterisk. Operator started fixing online menus and printing new menus. Corrective Action Taken

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Pickling eggs for preservation. nVacuum sealing cooked spinach. nGrowing micro greens (not sprouting.)