The Chart House

Basic – Bowl or other container with no handle used to dispense food

On paper and salt, server area, employee removed them Corrected On-Site Repeat Violation

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

Employee punctured them Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

On prep table, employee discarded it Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Working with open foods, put on a hat Corrected On-Site Repeat Violation

Basic – Equipment in poor repair

Door opens in reach in cooler when other door closes, cook line

Basic – Food storage container/container lid cracked or broken

Lid is cracked for truffles in reach in cooler, also for bulk flour in storage area, employee removed it Corrected On-Site

Basic – Hood filter missing from automatic fire suppression/exhaust system

Gap in between them

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

Shelf by storage room, fan in prep area

Basic – Single-service articles improperly stored

To go containers in box on floor, mgr placed them on table Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On Oreo table, employee discarded it Corrected On-Site

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

Raw shrimp on shelf above veggies and sauces, upright cooler by cook line, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

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

50f butter in counter, no time, no procedure, mgr wrote time and I emailed time as public health procedure Corrective Action Taken

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days

Mgr couldn't find them, October and September

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

Ice bin and by nozzles

Intermediate – Handwash sink not accessible for employee use at all times

With tray, hand sink by dish machine, employee moved tray, Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink by dish machine, mgr paced some Corrected On-Site

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

For new employee, he read it and signed Corrected On-Site

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

1/2 printed on some menus, gave sign and posted it Corrected On-Site