PIERRES

High Priority - Raw animal food stored in same container as ready-to-eat food. raw beef in container with cooked shrimp and lobster Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. escargot (46F - Cold Holding); onions (48F - Cold Holding); pasta (42F - Cold Holding); butter (47F - Cold Holding); potatoes (46F - Cold Holding); fresh garlic in oil (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. escargot (46F - Cold Holding); onions (48F - Cold Holding); pasta (42F - Cold Holding); butter (47F - Cold Holding); potatoes (46F - Cold Holding); fresh garlic in oil (47F - Cold Holding)

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

Intermediate - oyster tags not marked with last date served.

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding); (44F - Cold Holding); cheese (44F - Cold Holding); Beef (44F - Cold Holding) the walk-in cooler thermostat was adjusted to lower temperature Fish 41F

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler is at 44 F. the walk-in cooler thermostat was adjusted to lower temperature 38 F ambient temp after adjusting thermostat Corrective Action Taken

Basic - Food stored on floor in kitchen

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stored covered and cooling in lift lid unit, overnight at 51F fingerling potatoes

High Priority - Raw animal food stored in same container as ready-to-eat food. Beans soaking in container that is stored on sheet pan with raw oysters .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Fingerling potatoes Stored covered and cooling in lift lid unit, overnight at 51F . potatoes (51F - Cooling); duck liver (51F - Cold Holding); escargot (61F - Cold Holding); cooked potatoes (55F - Cold Holding); scallops (50*F)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (51F - Cooling); duck liver (51F - Cold Holding); escargot (61F - Cold Holding); cooked potatoes (55F - Cold Holding); scallops (50*F)

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fingerling potatoes Stored covered and cooling in lift lid unit, overnight at 51F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade are soiled with food debris

Intermediate - No soap provided at handwash sink.in prep kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Lift lid unit on the cooling upstairs is not cold holding at 41F or below

Basic - Equipment in poor repair. Prep room dish machine is not working, all dish ware is washed in triple sink or upstairs dish machine

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upstairs kitchen

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine upstairs

Basic - In-use ice paddle stored on soiled surface between uses.

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

High Priority - Raw oystersstored over/not properly separated from ready-to-eat food, cooked shrimp Corrected On-Site

High Priority - Raw shell eggs stored over or with unwashed produce in produce walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrective Action Taken

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine in wait area

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar

Basic - Plumbing system in disrepair. Handwash sink and triple sink are not draining properly at upstairs bar.

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

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

Basic - Food stored outside in refrigerator unit

High Priority - Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. Raw Turkey soup vide cooked to 160 F for 3 hours. Chef changed the cooking temperature to 165 F Corrective Action Taken

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

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - Establishment curing fish without an approved variance from the Division of Hotels and Restaurants. Sword fish belly bacon cured cold held in walk-in cooler then smoked for flavor.

Basic - Floor area(s) covered with standing water @ upstairs kitchen

Basic - In-use ice shovel for ice machine located outside not stored in a protected manner between uses.

Basic - Rusting interior off ice machine

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In walk in cooler Observed cook chill sous vide turkey not remove from packaging in 48 hours

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw cobia is served. COBIA CRUDO

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil out over night as per chef

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs ice machine

Basic - Cloth used as a food-contact surface. On top of lettuce in reach in cooler

Basic - Duct tape used to repair nonfood-contact surface. Handle is taped on ice bin.

Basic - Food stored outside. Reachin freezer and cooler are on unenclosed balcony upstairs

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusting shelving in walk-in cooler. Up stairs Reach in cooler gaskets soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in refrigerator raw pork, beef over cooked and cooling fish

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. At upstairs bar

Basic - Food stored in a location that is exposed to splash/dust . Drink mix stored in front of hand wash sink at downstairs bar. Corrected On-Site

Basic - Food stored on floor in walk-in freezer

Basic - Food stored outside. Observed two reach in refrigerator unit outside on upstairs balcony.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.