CLEAR SKY ON PARK

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. Employee in dish pit observed loading dirty dishes, then proceeded to unload clean equipment without washing hands

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under flat top - cooked onions (80F - Hot Holding), staff discarded and began cooking new batch Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards across from cook line Soda gun nozzle soiled behind bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on shelf over prep table, removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between steam table and cooler on cook line

Basic - In-use wet wiping cloth/towel used under cutting board. Prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under griddle on cook line

Basic - Standing water in bottom of reach-in-cooler. Cook line

Basic - Stored food not covered. Uncovered wontons in dry storage room, covered Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed pork chops sleazed for over 48 hours without a haccp plan

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw pork chops vacuum sealed on site for sous vide cooking in walk in cooler with date of 10/31

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink, removed Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Establishment is vacuum sealing on site raw pork chops for sous vide cooking, items held over 48 hours, without an approved HACCP program

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

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

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures emailed to manager Warning - From follow-up inspection 2025-05-06: Form printed but not filled out Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over prep cooler on cook line, removed Corrected On-Site Warning - From follow-up inspection 2025-05-06: Employee beverage on shelf over prep table, removed Time Extended Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to walk in cooler blocked by rolling cart, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to bar, replaced Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice paddles leaning against wall next to ice machine, removed for cleaning Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at service station

Basic - Old labels stuck to food containers after cleaning. Plastic bins over triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pork at 51 F on ice . Manager added ice and relocated to walk in freezer - raw chicken 46/47 F in drawer at cook line -manager moved to walk in freezer for quick chill down Reviewed with manager: proper food storage not be store food above fill lineCorrective Action Taken Corrective Action Taken

Intermediate - Cold Water not provided/shut off at employee handwash sink at cook line. Hot water only 133 F . Reviewed with manager

Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed with manager . Manager unable to locate the tags for new year at time of inspection due to remodel .

Intermediate - Handwash sink not accessible for employee use at all times.- towels holder in front of hand wash sink in kitchen . Reviewed with manager -rack relocated Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Expired CFM Joshua expired 3/27/24 , recertification training scheduled per manager

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen Manager placed sign at hand wash sink Corrected On-Site

Basic - Unwashed fruits/vegetables ( boxes of whole tomatoes and avocados ) stored with ready-to-eat food.( container pickles - clean asparagus) in walk in cooler . Reviewed with manager .

High Priority - Dented/rusted cans present. See stop sale. 20 oz can sugar cane dented. 3 #10 cans of red peppers

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bar area. Did not land on food-contact surfaces.

High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Pisco Sour alcoholic beverage contains raw shell egg whites, raw egg not identified on menu as raw. Operator removed Pisco Sour drink from menu. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:20pm chicken (51F - Cold Holding); beef (50F - Cold Holding); diced sausage (50F - Cold Holding) Prep area at 3:37pm potato salad (47F - Cold Holding); coleslaw (48F - Cold Holding); diced tomatoes (48F - Cold Holding) Re temped at 4:25pm Diced chicken 47f Shredded beef 50f Diced sausage 49f Potato salad 45f Coleslaw 46f Diced tomatoes 46f Operator moved items to freezer. Re temp at 5:05pm Diced chicken 37f Shredded beef 35f Diced sausage 39f Potato salad 37f Coleslaw 36f Diced tomatoes 34f Operator moved items to freezer Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs in tomato sauce (129F - Hot Holding) Cook re heated meatballs to 171f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar near 3 compartment sink has a basket stored inside bowl and food debris. Operator removed basket and cleaned sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink on cook line. Operator installed soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in jasmin rice container. Operator removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line steam table

Basic - Damaged/spoiled/recalled food not properly segregated. 20 oz can sugar cane dented. Operator removed can. 3 #10 cans of red peppers Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area not air-dried.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wet wiping quaternary at wait station reading 0ppm Operator refilled sanitizer bucket reading 100ppm Corrected On-Site