AVA MEDITERRAEGEAN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lamb over sauce and cooked pasta in walk in cooler. Operator moved lamb Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water at cook line. Operator cleaned floors Corrected On-Site

High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating at cook line, then handled clean equipment without washing hands. Advised operator to talk to employee about handwashing. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink on shelf's and prep tables. Operator removed during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Deli container inside corn starch Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked container and lid in dry storage Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar Corrected On-Site

Basic - Stored food not covered. In walk in freezer Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insects in downstairs storage room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sea bream and cut tomatoes at 50F in cook line cooler. Per operator less than 2 hours. Advised operator to move to walk in cooler for temperature recovery Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic containers downstairs storage Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At Bar Hand wash sink Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mascarpone cheese and goat cheese kept on walk in cooler downstairs for over 4 hrs with temperature of 45-46F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mascarpone and goat cheese kept in walk in cooler downstairs for over 4 hrs with temperature of 45-46F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice made 20 minutes ago.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Goat cheese delivered over 4 hours ago with temperature of 45F

Intermediate - Clam/mussel/oyster tags not marked with last date served.Operator not marking the last date served for oysters.

Intermediate - Handwash sink used for purposes other than handwashing. Strainers on hand sinks located at bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.No time control for sushi rice.

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. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in the garden manger area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees with watches and bracelets while working in line. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Tag not with 6lbs of oysters

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at salad prep station had utensils in the sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink had no paper towel 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. Emailed operator food employee reporting agreement Corrective Action Taken

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 6lbs of oysters with no tag

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored on floor of walk in freezer located at basement kitchen Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards located at basement kitchen storage area are grooved and stained

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. Dish machine was 0ppm, after several runs and priming the machine,the final ppm is 50 Corrected On-Site

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. Hand washing sink located at the downstairs kitchen has no paper towel Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour had several bowl in the flour

Basic - Food stored on floor. Cases stored on floor in walk in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle was in direct contact with flour located at the upstairs kitchen Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 85F standing water Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Three sanitizer buckets located at front area and at cooks line were reading 0ppm. Operator made new solution for each bucket, final ppm 200

Basic - Working containers of food removed from original container not identified by common name. Flour located at the downstairs kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer located in basement kitchen has food debris

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in basement kitchen blocked with unwashed dishes-Corrected on site Hand washing sink upstairs located in front of the walk in cooler had a lid Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Located in upstairs kitchen next to the coffee station

Basic - Cutting board has cut marks and is no longer cleanable. Green and yellow cutting board located in the basement kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in basement kitchen has heavy food debris Oven located in upstairs kitchen behind the cooks line heavily soiled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -water at hand wash sink in right side employee restroom only reaching 73°f. Restrooms shared by entire building. Operator contacted building maintenance for repair. Corrective Action Taken