E & E STAKEOUT GRILL

Basic - Stored food not covered. Ice cream tub. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef in salad Area. Corrected On-Site Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cut feta blocks. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked rice stored under raw burger in stand up cooler next to fryer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 147f, put back in oven now 176f, Corrected On-Site

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - 0 ppm chlorine in triple sink . Employee added sanitizer . Recheck 100 ppm chlorine . Reviewed with employee and manager to regularly test sanitization levels - 0 ppm chlorine at triple sink at bar . Employee changed solution . Recheck 100 ppm chlorine . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in double door reach in cooler at cook line . Manager rearranged food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris - soiled cutting board at salad station . Reviewed with manager

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can in kitchen. Reviewed with manager hand wash sinks must be accessible at all times and reviewed handwashing procedures . Trashcan relocated Corrective Action Taken

Intermediate - Mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen . Reviewed with manager hand wash sinks must be stocked at all times . Employee placed paper towels in dispenser Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures.Reviewed with manager to regularly monitor food temperatures

Intermediate - Spray bottle containing toxic substance not labeled on floor under bar hand wash sink . Reviewed with manager . Manager labeled spray bottle Corrected On-Site

Basic - -In-use knife/knives stored in cracks between pieces of equipment - prep sink and prep table in back food prep area . Manager moved to dish washing area -In-use tongs stored on equipment door handle between uses at cook line. Employee relocated tongs Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at salad station . Reviewed with manager

Basic - Ice scoop handle in contact with ice. Next to kitchen hand wash sink. Reviewed with manager

Basic - In-use wet wiping cloth/towel used under cutting board at bar . Reviewed with manager .

Basic - Stored food not covered. -Cut tomatoes in walk in freezer not covered - cut onions in walk in cooler not covered . Reviewed with manager Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Pitchers of water under paper towel dispenser in kitchen at beverage station . Reviewed with manager . Manager relocated pitchers of water . Moved two times . Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-02: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load soiled dishes in dish machine then removed clean dishes without washing hands. Educated employee on proper hand hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta Cheese 49F - Cold Holding) Diced tomatoes 50f- Cold Holding) Operator placed items in freezer. Wait station at 2:48pm Half and Half 46f *Corrected On-Site Half and half 43f Diced tomatoes 43f Feta cheese 43f Corrected On-Site Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.

Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler in expo area of kitchen.

Basic - Accumulation of debris on exterior of warewashing machine. Dishmachine soiled at top.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour.

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above 3 compartment sink.

Basic - Floor soiled/has accumulation of debris. Floor on cook line.

Basic - Food stored on floor. container of tomato sauce on foot in walk-in cooler. Operator placed container on shelf. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler on cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler in bar area. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Wood in bar walk-in cooler used as a shelf. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Wafers in-sour cream container in reach-in cooler. Operator labeled item. Clear gel stored in 5 gallon containers not labeled. Operator labeled containers. 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. Plant food fried onion rings being held at 121f - From follow-up inspection 2023-05-23: Did not observed cooking in establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in expo- prep are has mold like substance. Observed meat slicer soiled with debris and slime. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in expo and kitchen area are has deep cut marks - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers in expo area gaskets soiled with debris mold-like substance. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bar walk in cooler shelf rusted. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Raw wood used as shelving in bar reach in cooler. - From follow-up inspection 2023-05-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (49F - Cold Holding); butter balls (48F - Cold Holding)temped at 12:29pm. Operator added ice bags to the food items. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib located outside and rear of establishment does not have vacuum breaker installed.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are kept in binder in rear prep area but not in chronological order.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in the kitchen, on main cook line, located behind the salad station, shows accumulation of debris underneath the slicer guard.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen show accumulation of debris and dust.

Basic - Cutting board has cut marks. Cutting boards used for prep show staining and cut marks.

Basic - Equipment in poor repair. Torn gaskets on the stand up, two door cooler, in kitchen on cook line, to the left of the three door deli cooler in the salad station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in the kitchen, on main cook line, to the left of the mixer, shows accumulation of debris in the interior bottom. Oven on main cook line, underneath the salamander wall oven, the left oven shows accumulation of debris in interior bottom of oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the two door deli cooler, to the left of the two door stand up cooler, shows accumulation of debris. Gaskets on the short fridge, on main cook line, behind the mixer show accumulation of debris.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, feta 48f, diced tomatoes 50f, operator covered with ice. All items now at 43f, Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker on shelf above prep table in back area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad area stand up cooler. Repeat Violation

Basic - Stored food not covered. Tub of ice cream. Repeat Violation

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. 0 ppm, operator call for service, they will sanitize in three compartment sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over peeled potatoes in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 57°f, held on line. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad area .

Basic - Stored food not covered. Ice cream tub not covered. Corrected On-Site Repeat Violation