GRILL ROOM AND BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (44F - Cold Holding) inside reach in cooler at cook line, as per chef less than 1 hour, container was too full, chef removed some of the chicken from container. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food residues inside drawers at cook line, employee cleaned during inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting a special process ROP without a HACCP plan, provided form to operator during inspection. Warning - From follow-up inspection 2026-02-11: Observed HACCP plan/variance was submitted, but not yet approved. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cut water melon (49F - Cold Holding); cut tomatoes (51F - Cold Holding) on reach in cooler at cook line, as per chef less than 2 hours.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw corvina fish on drawers at cook line, Chef stored raw corvina fish properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop on standing water 90° F next to reach in cooler at cook line. Chef removed scoop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed across fryer:; raw chicken (51F - Cold Holding); hamburger patties (52F - Cold Holding) raw chicken wings (51F - Cold Holding) as per Chef over 24 hours. Employee discarded during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler where's steamer is located.Manager discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 90° on grills top, Manager removed during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to dishwasher machine. Employee cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS next to flat grill . Employee moved during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna nachos on menu not identified as a raw meat.

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 tuna no longer frozen in ROP package. Tuna was dated on 11/09 Manager discarded during inspection. Corrected On-Site

Basic - Food stored on floor. Observed plastic water bottles stored on floor under clean metal containers rack. Manager rearranged properly during inspection. Also rice bags stored on floor at the dry storage area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on the top of the ice machine. The scoop was removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area no hand wash sign at the hand wash sink by the glass cleaner machine . Hand wash sign was posted

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler hot dogs (50 F - Cold Holding) Hot dogs were moved to reach in freezer for rapid cooling. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm) Sanitizer was adjusted to 200 ppm.

Basic - Food not stored at least 6 inches off of the floor. Observed a case of shrimp on floor of walk in freezer. Shrimp was removed from floor. Corrected On-Site

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 handle in granola. Handle was removed. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher not working properly. Establishment must use three compartment sink to wash rinse and sanitize.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at bar adjacent to kitchen.