BOURBON STEAK

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. Observed no consumer advisory sign for oysters Chef found a sign will print on the restaurant menu. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water stored underneath counter. (prep kitchen) Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid spilled on the bottom reach in cooler used for beverages.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Milk,44 f held from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,44 f held from last night.Stop Sale.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters at coffee machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food spilled on the floor in the back prep kitchen.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Checked shredded cheese date marked 4/15 product exceeds 7 days on 4/23 product discarded immediately.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed shredded cheese date marked 4/15 exceeds over 7 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of milk 45°f stored inside reach in cooler less than 4 hours recommend to remove store in another cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed (potato food mill) has old dried potatoes left on the surface.

Basic - Ceiling tile missing. Observed missing ceiling tile above reach in cooler on the cook line. Engineering notify at time of inspection Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build up of ice in the reach in freezer used for the bar,ice cubes.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink in the server area. Engineering notify at time of inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two wood cutting boards has black discoloration left on the surface.

Basic - Current Hotel and Restaurant license not displayed. Observed no current license in the restaurant Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on the bottom of the reach in cooler in the bar.

Basic - Working containers of food removed from original container not identified by common name. Observed container has pepper inside on the counter not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours spring mix (46F - Cold Holding) transferred in smaller batches and taken to walk in cooler for a quick chill.Corrective Action Taken** Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Coffee cleaner stored next to clean smallwares Corrected On-Site

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Cutting boards soiled Can opener blade soiled Soda nozzles Gaskets in server area

Intermediate - Handwash sink used for purposes other than handwashing. Insert stored in sink in server area Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Steak tartare and tuna tartare. Corrected On-Site

Basic - Bar dishmachine in poor repair.

Basic - Ceiling tile is not tight fitting .

Basic - Ceiling/ceiling tile shows damage or is in disrepair on cookline

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in kitchen

Basic - Hole in or other damage to wall. In dishroom

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

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

Basic - No handwashing sign provided at a hand sink used by food employees in the bar

Basic - Stored food not covered walk in cooler .Steak sauce.Corrected On-Site** Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over ready to eat milk walk in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and caulking around hand sink near dish machine .

Basic - Waste line missing at soda gun holster in the bar

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times final rinse not sanitizing properly 0 ppm, recommend to use Main kitchen dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow and black stains on the surface., located on the Cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of the hand wash sink located in the back prep kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located server area, near bar. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water on the prep counter.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler located on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green stains left on the surface, stewarding notify. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab cake not date marked stored inside walk in cooler over night. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./French onion soup cooled overnight still at 44-46F, cook line reach in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at bar/dining room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./French onion soup 44-46F cooling overnight in cook line reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./crab cake mix in walk in cooler not labeled/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one large cutting board has red stains on the surface.

Basic - Ceiling tile missing. Observed missing ceiling tiles in the hallway near back kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent inside reach in cooler terrible dust accumulation.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on aluminum pans stacked on the storage shelve. Repeat Violation