AVRA ESTIATORIO LEVEL 2

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

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

Intermediate - Observed mussel and oyster tags not marked with last date served. Repeat Violation

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. Emailed advisory to operator to print and post on wall. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in freezer gaskets torn.

Basic - Ice bucket on floor between uses. Advised chef and he moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Intermediate - Observed oyster tags not marked with last date served.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in pan of vegetable salad. Chef removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean plastic containers not stored inverted or in a protected manner.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed various clean dishes stored on floor in warewash area. Manager instructed employee to move to shelf. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Located reach in cooler. Chef instructed employee to remove. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Located in warewash area. Manager instructed employee to invert. Corrected On-Site Repeat Violation

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

Basic - Clean pots and pans not stored inverted or in a protected manner. Chef inverted. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed various clean dishes stored on floor in warewash area. Chef moved to chef. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various cut vegetables.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef instructed employee to put in order. Corrective Action Taken Repeat Violation

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Chef added label. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in kitchen area. Chef called maintenance. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean pots and pans not stored inverted or in a protected manner. Chef instructed employee to invert. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic containers and utensils stored on floor. Chef instructed employee to rewash, sanitize and move to shelf. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink located next to stove.

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. Emailed to operator. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler.