FOGARE

Intermediate - Equipment drain line draining into handwash sink. At cook line.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coins and personal items over prep table at kitchen.

Basic - Food stored on floor. Walk-in freezer. Merchandise just arrived. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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. Consumer advisory provided while conducting the inspection. 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.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops inside bins in contact with sugar, flour and panko.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw shell eggs at walk in cooler. Manager placed eggs on the bottom of the unit. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at reach in coolers at kitchen.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed dish inside hand washing sink next to coffee station in kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu ceviche, tuna tartare, beef carpaccio. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels on hand washing sink next to coffee station. Manager added paper towels to dispenser 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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans in second floor prep area next walk in cooler .

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Bartender removed knives

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with flour next to coffee station in kitchen area not labeled , employee labeled product properly. Corrected On-Site