OAK AND EMBER STEAKHOUSE

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used to stored chopped greens- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler- raw beef stored over precooked crab cakes- operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box- Cooked mashed potatoes 131F- hot holding- food not prepared or portioned today- food out of temperature for 20 minutes - operator placed on stove to be reheated. Corrected On-Site

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers still attached- operator removed, Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into handwashing sink at front prep kitchen. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Uncovered food stored near sink exposed to splash. Observed Salt mixture seasoning directly underneath paper towels Holder next to front prep kitchen hand wash sink, exposed to splash. Operator removed Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 commercially processed reduced oxygen packaged mahi fish filets no longer frozen and not removed from reduced oxygen package in reach in cooler at front cook line. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter on top of prep counter at 68F- per operator, items left on counter out of temperature for approximately 30 minutes. Operator placed in cooler to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spniach dip mix at 104F in hot holding box in kitchen. Per operator, items left in holding unit and out of temperature for approximately 1.5 hours. Operator reheated. Operator reheated items to 166F. Corrected On-Site

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from original container at prep reachin cooler. Operator provided tag. Corrected On-Site

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 commercially processed reduced oxygen packaged mahi fish filets no longer frozen and not removed from reduced oxygen package in reach in cooler at front cook line. See stop sale.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic containers on drying rack at dish pit. Operator put out items to dry properly. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -Oyster Consumer Advisory missing from on line menu. Operator will add prior to end of day. Corrective Action Taken

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. -thawed mahi in cook line drawer. Operator opened reduced oxygen packages. Corrected On-Site

Basic - Food stored on floor. -container of corn flour, buckets of milk fat on floor in dry storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -101, 85 on cook line and prep area. Water removed from pan. In-use tongs stored on equipment door handle between uses. -on oven at cook line. Operator relocated tongs. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Frontline/construction equipment

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink/cook line

Observed electrical wiring in disrepair. For reporting purposes only. Electrical cover plate missing/walk in cooler.