POST KITCHEN & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener. Operator cleaned it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines with a mold like substance on the ice drop trays. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used to scoop ice without a handle inside the machine. Operator moved it. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping clothes used for cleaning the cutting boards on the cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers in the kitchen without labels.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a line cook handling soiled equipment and ready to eat food without a glove change or handwashing.

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. Observed ham, turkey, beef not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream sauce, Demi, soup not date marked in the walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines with a mold like substance on the ice drop trays.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl without a handle used in the bread crumb container.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food on the cook line without a hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters with a grease build up and dripping on the wall.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground raw beef stored over raw seafood in the walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees preparing ready to eat food after handling soiled equipment without a glove change or washing hands. Operator coached employees. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters not marked with last day sold.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed 2 tags for oysters only. No tags kept for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the center cutting board with deep grooves and not easily cleanable. Observed a soiled can opener on prep table in back. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed employee in the kitchen eating eggs and sausage on top of prep table. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between equipment on the cooks tables. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cook line. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily soiled and greasy hood filters and surrounding areas on the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing at room temperature in the kitchen. Operator moved it to the cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed breaded pork chops stored over seafood in reaching cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Risotto, Quinoa and Bordelaise Sauce in walk in cooler, over 7 days old and ready to eat. Operator discarded. Stop sale, unwholesome.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Risotto, Quinoa and Bordelaise Sauce in walk in cooler, over 7 days old and ready to eat. Operator discarded. Stop sale, unwholesome.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds of Chilean sea bass thawed in its commercial ROP packaging on the cook line. Employee stated it's been there for a week. Operator discarded. Stop sale issued.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray of both ice machines in kitchen. 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. Observed 3 pounds of Chilean sea bass thawed in its commercial ROP packaging on the cook line. Employee stated it's been there for a week. Operator discarded. Stop sale issued.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraints or beard guards. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cook line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat beef in walk in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray of both ice machines in kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a to go container without a handle used for scooping panko bread crumbs in container on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverages stored on cook line in food preparation area.

Basic - Food stored on floor. Observed food stored on the floor in walk in cooler. Operator moved items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cook line.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not in chronological order of last date sold. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table. Operator removed and sent to clean. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled over small table in back storage area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees without hair restraints preparing food in prep area and on cooks line. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed soiled floors and drains under the server fountain area and under the ice bin at the bar.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed a bundle of tags not organized by date or month. Coached the manager on process of collecting tags in an orderly fashion to review. I did see most recent tag.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed documents to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled ice drop tray in ice machine and scoop handle inside ice. Operator moved scoop and cleaned ice machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent with heavy dust above the storage rack and table in back storeroom.

Basic - Food stored on floor. Observed food stored on the floor in the walk in. Lobster and oysters in a bus tub, whole cooked eggs in a white bucket. Operator removed items to shelf area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cooks line.

Basic - Single-service articles improperly stored. Observed single serv items stored on the floor across from the soda station in the service aisle.

Basic - Working containers of food removed from original container not identified by common name. Observed white rolling containers, 4 without labels. Breadcrumbs, flour, salt, sugar.

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink to the left of the cook line. Warning - From follow-up inspection 2022-12-01: Time Extended - From follow-up inspection 2022-12-08: Time Extended