CITY OYSTER

High Priority - Food stored in ice used for drinks.... stored water bottles, liquor bottles all ice bin at bar See stop sale. employee burned ice . Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish dumpling filling above quinoa, sauce at walk in cooler . Chef discarded food . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..herb butter was prepped 12/29 , 1/06 in walk in cooler .See stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..herb butter was prepped 12/29 , 1/06 in walk in cooler .... Food stored in ice used for drinks.... stored water bottles, liquor bottles all ice bin at bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Oyster 56F in ice bath at raw bar by the kitchen. Food not prepped or portioned today and Observed 3:13 pm fresh garlic in oil in squeeze bottle at expo line , food prepped 11 am to serve . Food being held more than 4 hours ... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...marinara sauce 115 to 131F , butter 128F in stem table at expo line , food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Oyster 56F in ice bath at raw bar by the kitchen. Food not prepped or portioned today and Observed 3:13 pm fresh garlic in lemon oil 75F in squeeze bottle at expo line , food prepped 11 am to serve . Food being held more than 4 hours . Stop sale issue . Employee discarded food. ...roasted garlic in oil 71F at expo line , food not prepped or portioned today, food being held less than 4 hours . Employee time marked . Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.... Observed 3:13 pm fresh garlic in oil in squeeze bottle at expo line , food prepped 11 am to serve . Food being held more than 4 hours . Stop sale issue due to temperature abuse . Employee discarded food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...marinara sauce 115 to 131F , butter 128F in stem table at expo line , food being held more than 4 hours. Stop sale issue . Chef discarded food. ..beurre blanc sauce 93F in steam table at expo line being held less than an hour , employee time marked Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen, at dishwashing area. Employee removed. Corrected On-Site

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....wahoo thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee remofrom packaged Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name...multiples oils , sauce , water squeeze bottles without labeled . Employee labeled Corrected On-Site

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 and the time removed from temperature was 1 hour ago.Operator time marked. Corrected On-Site

Intermediate - Clams and mussels tags removed from original container prior to container being emptied in walk-in cooler. Operator placed tags in containers. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Potatoes 11:30 (71F cooling) Potatoes 12:30 (71F - Cooling). On speed rack in kitchen at this rate potatoes will not reach 70 f within 2 hours. Operator placed in walking cooler. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. In wait station at bar. Operator cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar upstairs in prep area.Operator removed bowl. Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged tuna and white fishbearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.In walk-in cooler. operator removed packaging. Corrected On-Site

Basic - Upstairs in food prep are sugar storage container/container lid cracked or broken.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 400ppm in upstairs prep area. Operator set up fresh solution at 200ppm Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for control of garlic oil at cook line. Operator provided. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar hand wash sink. Operator provided. Corrected On-Site Repeat Violation

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...fries at kitchen being held less than 4 hours . Chef discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding 114F in steam table at cook line being held less than 4 hours , chef time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...strainer in handwashing sink at bar . Employee removed . Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...up stairs employee rest room. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on the floor below oyster socking station. Employee properly stored. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over pasteurized eggs. The shell eggs were moved. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce added ingredients (122F - Hot Holding) chef stat3 sauce was prepared 2 hours ago. Sauce was reheated during inspection to 177F. Corrected On-Site Warning - From follow-up inspection 2023-12-01: Marinara sauce 112°F-114°F, not reheated to temperature one hour ago and placed into steam stable. Chef started to reheat marinara sauce. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Tags are marked with the date received. Reviewed date marking tags with chef. Corrective Action Taken Warning - From follow-up inspection 2023-12-01: Oyster tags in use at time of inspection already marked with date received. Reviewed date marking oysters with cook. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over fish in walk in cooler. Item reversed to be stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area, garlic oil (70F - Cold Holding). Item holding at room temperature for 4 days. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dry storage area, garlic oil (70F - Cold Holding). Item holding at room temperature for 4 days. Item discarded. See Stop Sale

Intermediate - Handwash sink not accessible for employee use at all times. At dish area, sin blocked by cutting board with sign stored inside. Items removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At bin of brown sugar, qt size Togo container used to dispense. Item removed Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction information on Wahoo received fresh and sold raw for sushi bar. Operator removed Wahoo from circulation Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cheese inside tall reach in cooler on cook line. Observed a container with raw fish stored above a container with krab meat inside walk-in cooler. Observed a container with raw oyster stored above a container with sauce inside walk-in cooler. Operator stored properly all products Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels located on cook line and walk-in cooler. Operator unable to provided tags. Operator discarded See stop sale.

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 and the time removed from temperature control cannot be determined. Observed pre made sushi rolls on sushi bar with no time mark. Per operator products prepared for approximately 20 minutes. Operator timed marked products for the remaining time of 3 hours and 40 minutes. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with last date marked for product still on circulation. Educated operator on proper way to mark tag , when the product is sold Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple sheet pans on cook line with Cooked potatoes at 12:08 pm (69°F cooling) cooling for approximately 45 minutes, rechecked at 12:38pm (67°F cooling). At the current cooling rate products will not cooled to 41°F within 6 hours. Operator decided to use time control and timed marked products for the remaining time of 3 hours.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels located on cook line and walk-in cooler. Operator unable to provided tags. Operator discarded See stop sale.

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. On oyster bar and walk-in cooler.

Basic - Stored food not covered. Observed several trays with ice cubes for drinks not covered inside reach in freezer on kitchen area. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cut herbs in cook line drawers. Operator reorganized Corrected On-Site

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. Premade California roll using rice under TPHC has no time mark. Discussed with operator. Operator placed time mark on item to be discarded at end of 4 hours. Butter on cook line has been out for 1 hour. Operator placed time stamp on items Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80°F at cook line. Operator removed cleaned and sanitized utensils and discarded water Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish sushi, shell fish and hamburger without Asterix to Indicate could be raw. Warning - From follow-up inspection 2021-07-20: Violation must be corrected by the next routine inspection, to avoid any further legal action. Time Extended