CHEFS TABLE AT EDGEWATER HOTEL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw fish (51F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw fish (51F - Cold Holding).

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler in prep area.

Basic - Floor soiled/has accumulation of debris. Floor at prep area next to oven. Floor to the right of prep area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in the dish area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at prep table. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Rechecked 186F Loaded Potato Soup (112F - Hot Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Cook line

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of Window Cleaner. Operator labeled Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen area Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack in ware washing area Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled Floor in walk in cooler soiled Repeat Violation

Basic - Hole in or other damage to wall. Holes in the wall by prep sink Holes in the wall by three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. At cook line operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator poured water out. In water 112F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior dish washer soiled. Hood filter soiled. Reach in cooler fan guards soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and dishwasher

Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop in sink at mop sink Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at the bar. Manager chained Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack not inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. One long cutting board on cook line

Basic - Floor soiled/has accumulation of debris. Floor under mop sink and ice machine soiled. Operator cleaned.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In back dry storage atea

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to ice machine soiled. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from prep line by cook line Reach in freezer in back storage area white.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Celery over cut Brussels sprouts in walk in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At hand sink across from dish washer.

Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop in mop sink. Operator hung. Corrected On-Site

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. -provided form to operator

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over Corn in reach in freezer.Operator moved corn to walk-in cooler. Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44,operator place in freezer for quick cooling. Corrective Action Taken Repeat Violation - From follow-up inspection 2023-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front bar Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Large mixing bowl stored on rack in prep area. Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. - utensils stored handle side down in dish area. Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk grits, brown sugar Corrected On-Site - From follow-up inspection 2023-12-22: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked pulled pork 48F, soup 49F, bleu cheese 45F/cold holding overnight per chef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked pulled pork 48F, soup 49F, bleu cheese 45F/cold holding overnight per chef.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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./Reduced oxygen packaged conducted on site/raw meat, cooked meat, vegetables.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./dish room hand sink hot water at 83F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured./back hallway.

Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink faucet leaking.

Basic - Wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on tall reach in cooler located at prep area for less than 4 hrs with temperature of 50F. Cooked pickle onions kept on cook line for less than 4 hrs with temperature of 73DF.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept overnight on reach in cooler at cook line with temperature of 48F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Shelves on reach in cooler at bar have mold like substance.

Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler at bar.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind oven.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Warning - From follow-up inspection 2022-01-04: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.