STAGE KITCHEN AND BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline right side reach in cooler drawer; raw tuna over ready to eat desserts and cabbage, operator stored properly. Corrected On-Site

High Priority - Ware washing employees handled soiled equipment or utensils and then handled clean equipment or utensils without washing hands. Reviewed hand washing with operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 1. Cookline bowl with no handle in cooked rice, operator removed. 2. Dry storage cup and bowl with no handle in bulk peas and rice. Operator removed. Corrected On-Site

Basic - Ceiling tiles soiled with accumulated dust in ware washing station and ware washing station.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Storage shelves by walk in coolers, employee bags stored over unwashed bulk limestone.

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

Basic - No suitable facilities provided to store employee possessions.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean plates, clean utensils and prepared food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over plastic wrapped/portioned cooked duck. Operator moved raw beef to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side make top; cooked potatoes (54F - Cold Holding); cooked squash (60F - Cold Holding). Operator stated not prepared or portioned today, held in make top less than 2 hours, placed items on ice. Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is partially cooking chicken (not to a minimum internal temperature of 165F), cooling and finishing cooking at later date, no written procedures approved. Advised Operator to complete written procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line left side make top; cut tomatoes (62F - Ambient Cooling 12:30/62F 1:10). Operator stated tomatoes cut 1 hour prior, at this rate will not reach 41F within 4 hours, placed on ice to facilitate faster cooling. Corrective Action Taken

Intermediate - Hand wash sink not accessible for employee use at all times. Cook line; hand wash sink blocked by cart and utensils stored in sink. Operator removed cart and utensils, sink accessible. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at cook line hand wash sink. Operator provided soap. Corrected On-Site

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. Operator posted during inspection. Corrected On-Site

Basic - Visibly soiled dry wiping cloth in use on cook line cutting board. Operator removed. Corrected On-Site