FIN & TONIC

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple shellfish tags in cooler not date marked from last shellfish served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed front bar with strainer in hand sink. Bartender removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Observed soufflé cups in spices and deli container in panko crumbs without handles. Manager removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Observed 2 cutting boards on top of reach in coolers on cook line with grooves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup on reach in cooler cutting boards. Manager removed. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed equipment being washed and stored without sanitizer set up. Manager set up three compartment sink properly. Corrected On-Site

Basic - Missing drain plug at dumpster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding); fresh mozzarella (49F - Cold Holding) on ice outside of the reach in cooler in the prep area. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator placed the above foods in an ice bath. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked mashed potatoes on the cook line not stored above the food. The operator removed the scoop. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing under ice. The operator turned on cold running water over the shrimp. Corrected On-Site

Basic - Utensils in poor condition. Observed a melted knife handle. The operator discarded the knife. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed commercially processed cooked meatballs date marked 11/10. The operator discarded the meatballs. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed commercially processed cooked meatballs date marked 11/10. The operator discarded the meatballs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli turkey (49F - Cold Holding) stored stacked above the container fill line on top of the reach in cooler in the prep area. The operator stated the turkey had been held for approximately 30 minutes. The operator voluntarily discarded half of the containers contents. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked chicken in the walk in cooler not date marked when removed from the freezer. The operator properly date marked the chicken. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher near the handwashing sink closest to the entrance to the kitchen below the green zone.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marscapone/ricotta cheese with Italian herbs prepared on site held for longer than 7 days in the reach in cooler on the cook line. The operator discarded the cheese. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed marscapone/ricotta cheese with Italian herbs prepared on site held for longer than 7 days in the reach in cooler on the cook line. The operator discarded the cheese. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed milk (52F - Cold Holding); sour cream (52F - Cold Holding) in the glass door reach in cooler at the server station. The items had been held overnight. The operator discarded the above items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (52F - Cold Holding); sour cream (52F - Cold Holding) in the glass door reach in cooler at the server station. The items had been held overnight. The operator discarded the above foods. Corrected On-Site

Basic - Ice buildup in glass door reach-in cooler at the server station.

Basic - No waste receptacle installed at handwash sink provided with disposable towels near the dishmachine. The operator provided a trash can. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71F - Cold Holding) on the expo line. The operator stated the butter has been held for approximately 1 hour. The operator placed the butter packets in a reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (127F - Hot Holding) on the cook line. The operator reheated the potatoes to (169 - Hot Holding). Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed multiple chemical spray bottles stored near clean equipment and single-service items in the kitchen and behind the bars. The operator properly stored the chemicals. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the hand sink at the servers station in the kitchen.

Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. The operator put the tags in chronological order. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled behind the auxiliary bar.

Basic - Clean utensils stored near paper towel dispenser exposing the items to drips from people's hands at the hand sink in the dish area. The operator removed the utensils for sanitization. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the employee beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on or above food preparation surfaces throughout the kitchen. The operator properly stored the personal belongings. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine in the kitchen.

Basic - In-use knives stored in cracks between pieces of equipment on the cook line. The operator removed the knives for sanitization. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation table in the prep area. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Silverware stored upright with the food-contact surface up on top of the espresso machine behind the bar. The operator removed the spoons for sanitization. Corrected On-Site

Basic - Water leaking from faucet at the hand sink at the server station in the kitchen.