BAGATELLE

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor. The chef put it on a shelf.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck over beef in the second walk in cooler. The manager put the duck on the bottom shelf. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - In-use tongs stored on equipment door handle between uses. The manager removed it. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic containers not inverted. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned during the inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic containers and metal pots not inverted. The manager had them inverted. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. bserved the reach in cooler gasket torn across from the ice machines.

Basic - Food stored on floor. Observed a case of plastic water bottles on the floor at the kitchen entrance. The cook put them on a shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. The cook remove them and used plastic mats. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gasket soiled across from the ice machine. The manager had it cleaned during the inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. The cook fill sanitizer buckets with sanitizer and put them on towels in the solution. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook removed his gloves touching the back door and put in gloves without washing his hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The manager installed a vacuum breaker during the inspection. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The manager placed an online order for temperature test strips during the inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed a the ware washing room. The manager brought towels. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed several plastic containers not inverted by the by the dry storage area. The chef inverted the containers. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on the preparation table across from the walk-in coolers. The chef removed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor at the cook line. The chef put it in a shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the men's restroom. The manager. The manager put up a sign. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liquid eggs over cheese in the walk-in cooler. The manager moved the cheese to the top shelf. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of almonds. The manager removed it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over cheese in the walk-in cooler. The manager moved the cheese to the top shelf. Corrected On-Site

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed across from the walk-in cooler and bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. The manager had it cleaned during the inspection. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Observed in hand was sink by ware washing area. Faucet missing. Maintenance person replaced faucet handle at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer ice buildup.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 100F Chef put utensils water to heat up on top of burner. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Observed next to dish machine pipe leaking. Maintenance person repaired pipe leak at time of inspection. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed tuna tartare in menu. No food/ no food activity at the time of inspection.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed Sautee clams on menu, received live. No food/ no food activity at the time of inspection.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates in dish store location.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold-like substance on fan covers in walk in cooler.