EMBER & IRON

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Garbanzo beans on rack in back corner of prep area in kitchen.

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. Dish machine reading 0ppm after employee ran multiple containers through machine. Machine primed and ran multiple times and retested at 100ppm, employee began to rerun containers through machine. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food handler in prep area switching from preparing food and handling clean equipment with bare hands to scratching face and hair without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked smoked salmon stored over cooked beef in walk in cooler, salmon moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. curry sauce (123F - Cooling, after 40 minutes 119F) in walk in cooler in large plastic covered container surround by other large plastic containers, chef put chill stick in sauce and made space around container, sauce was made less then 1 hour. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef tartare and smoked salmon dip on menus, employee marked all menus during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Repeat Violation

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 packaging raw beef and precooked pork(Canadian Bacon) that stays inside vacuum bags more than 48 hours for storage only, without an arrived HACCP plan. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face and hair with gloved hands while cutting fruit at bar without washing hands between tasks.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packages raw tuna in reduced oxygen packaging per manager tuna is pounded out and used for carpaccio and completely thawed out before, during, and after vacuum packaging.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of crab cakes dated 3/30 in reach in cooler on make line. Container of whipped cream dated 3/31 in reach in cooler in kitchen in server area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packages raw tuna in reduced oxygen packaging per manager tuna is pounded out and used for carpaccio and completely thawed out before, during, and after vacuum packaging.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per manager the caesar dressing, buttermilk ranch, and spicy ranch are all made with raw shell eggs. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The tuna carpaccio, beef tartare, and smoked salmon dip do not have any asterisk/symbol leading from menu item to the consumer advisory. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwash strawberries at bar area, employee washed off strawberries. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment does not have times for any of the cooked beef and pork in establishment. Establishment has already submitted a HACCP plan and is waiting for approval.

Intermediate - - From initial inspection : 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 utilizing vacuum packaging for raw meat and cooked lamb shanks. Inspector provided HACCP template. Corrective Action Taken Warning - From follow-up inspection 2023-11-15: At time of follow up inspection establishment is in the process of filling out and submitting a HACCP Template. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator primed machine to remove air bubble from hose, dish machine at 100ppm chlorine at conclusion of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2023. License renewed during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler on the main cook line raw duck over raw salmon. Operator switched the storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front counter cook line, butter (69F - Cold Holding); corn salsa (56F - Cold Holding). Corn salsa held on ice bath recently placed out. Operator states set up at the beginning of the shift daily. Inspector had operator add both items to existing time as public health control written procedures. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of steel cleaner over clean containers in the dish area. Operator relocated the spray bottles. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No approved written procedures for non-continuous cooking methods for fish cakes and chicken. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board at the end of the main cook line and in prep area has food debris residue staining. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection person in charge unable to provided food manager certification. Establishment has other certified food managers present.

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 utilizing vacuum packaging for raw meat and cooked lamb shanks. Inspector provided HACCP template. Corrective Action Taken Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelf over the prep sinks not inverted or covered for protection.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee behind bar was cutting fresh limes with out gloves, employee washed hands and put on gloves per inspector. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over square ice trays for customer drinks. Employee rearranged walk in cooler to have ice trays above raw product. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.

Intermediate - Handwash sink used for purposes other than handwashing. Behind bar hand wash sink used to store wiping cloths, employee relocated towels. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on end of main cook line by kitchen entrance door missing paper towels. Operator refilled paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink behind bar. Operator provided soap dispenser. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by walk in cooler not restrained. Operator replaced chain to secure tanks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line by kitchen entrance door open beverage on reach in cooler next to cutting board. Employee relocated beverage to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On main cook line tongs stored on door handle, employee relocated to proper storage. Corrected On-Site

Basic - Stored food not covered. In walk in cooler container of Demi glaze not covered, employee covered with lid. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main kitchen line wet cloth stored on cutting board, employee relocated to sanitizer bucket. On main prep line wet cloth stored on cutting board employee relocated to sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers on prep line of kitchen, two containers missing labels, operator labeled the containers. Corrected On-Site