UPTOWN 66

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining Oyster tags for 90 days. Current supply tagged. Operator unable to provide tags at time of inspection Warning - From follow-up inspection 2025-11-18: Operator provided recent tags. Next unannounced Time Extended

Intermediate - - From initial inspection : 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. Not provided for new employees Warning - From follow-up inspection 2025-11-18: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed above prep area in kitchen Warning - From follow-up inspection 2025-11-18: Next unannounced Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue Cheese Crumbles (47F); Feta Cheese (48F).Per chef food items in unit less than 4 hours. Items not prepared or portioned today. Observed lower gasket on side where cheeses are stored in disrepair. Chef moved to walk in to quick chill. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Equipment in poor repair. Gasket in flip top lower reach in cooler in disrepair.

Basic - Nonfood-contact surface soiled with food debris, dirt. Lower shelf under prep table next to ice machine soiled.

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. ROP cooked Chicken wings not date marked or time marked. Employee labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above container of Cooked Ribs in walk in cooler. Cook inverted. Corrected On-Site

Basic - Equipment in poor repair. Lowboy against wall in kitchen gasket torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep Table - Water Temperature 90F. Cook stored on Flat top to boil. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Cook stored in sanitizer bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager provided during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled vinegar spray bottle during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation

Basic - Interior of small toaster oven has accumulation of black substance/grease/food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on top shelf in cooler. Manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area- Raw shell eggs 80F- cold holding- operator states food not prepared or portioned today- food left out at room temperature- food out of temperature for 4 hours- operator placed in walk in freezer to quick chill. At cookline flip top cooler - shredded cheese 58-62F- cold holding- food not prepared or portioned today- left out at room temperature- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by three compartment sink - strainer and strainer holding device inside handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. At cookline prep area- spray bottle with cleaner inside not labeled- operator labeled. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep counter by cookline- operator removed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline handling bee Pattie's - no hair restraint- operator provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At flip top cooler - utensil used to serve avocado- in standing water of 42F- educated operator- employee removed for water. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers still attached- educated operator- employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top front of flat top- Sliced Swiss cheese (40-50F - Cold Holding). Per chef food item in unit less than 4 hours.. Observed pan overfilled. Cook removed top parts and placed in walk in cooler to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on prep table next to container of cheese. Employee removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Containers stored in hand washing sink next to 3 compartment sink. Cook removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.. Cook labeled degreaser bottle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Cook stored in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After using personal cell phone, employee proceeded to prepare burger without changing gloves and washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above container of raw shrimp in walk in cooler. Chef inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle stored next to to go plates on prep table. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on during inspection. Corrected On-Site

Basic - Food stored on floor. Case of cooking oil stored on the floor next to triple sink. Manager elevated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on and under prep table. Chef stored in sanitizer bucket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid during inspection, confirmation # 216040185 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blend cheese 65°f room temperature held under 4 hours ago per manager. Operator moved to reach in cooler for quick chill. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris behind prep table in kitchen.

Basic - Ice buildup in low boy reach-in freezer next to flip top cooler in cook line.

Basic - Shelf under prep table with rust that has pitted the surface in kitchen.

Basic - Storage area not maintained clean and organized.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked chicken inside walk in cooler. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site Repeat Violation

High Priority - Reduced oxygen packaged/ cook -chill/sous vide Ribs label lacking use by date. Operator labeled time, date and removed from packaging within 48 hours. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in bar. Operator labeled sanitizer during inspection. Corrected On-Site Repeat Violation

Basic - Cases of vegetables not stored at least 6 inches off of the floor inside walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Chef put hat on Corrected On-Site Repeat Violation

Basic - Flip top Reach-in cooler interior have accumulation of soil residues in cook line.

Basic - Floor area(s) covered with standing water behind fryer in cook line.

Basic - Nonfood-contact surface soiled with grease. Under and between flat grill in cook line.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in- freezer. Lights not working inside walk in freezer. Repeat Violation