Apr 08, 2014 (Follow-up)

Apr 03, 2014 (Complaint)

• Food separated and protected
  Raw eggs stored above ready-to-eat foods in reach-in referigerator. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) such as cut vegetables, cheese, boiled eggs with out shells, etc held at improper temperature(s) in drawer refrigerators (at the cookline, salad preparation site, and oyster bar site. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  No time records available for the chipotle sauce, diced apple, puree, etc which were being controlled with time for safety. Products internal temperatures were measured and found to be at danger zone. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Drawer refrigerators, beneath gas stove, at salad preparation site and oyster bar, not keeping the required 41 degree F or below temperature during inspection time. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Ready-to-eat foods such as soup and octopus being cooled down in ice bath not protected from contamination (water was dripping down from upper level shelves). (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Sneeze guard lacking for the drink garnish cut fruits at bar counter.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Ice shaving operation area is not protected from contaminants in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single use items in cardboard boxes stored directly on floor in storage room in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Surfaces of cutting boards have deep cuts, which will impede proper cleaning and sanitization after use to prevent cross contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unidentified liquid was (manager later stated that the liquid is a condesate water from the cooling system) dripping down from ceiling onto food preparation table at the back food preparation room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Nov 04, 2013 (Routine)

• Food separated and protected
  ALL FOOD STORED IN THE WALK-IN UNIT MUST BE COVERED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  ALL FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. AT TIME OF VISIT SLICER WAS NOT IN COMPLIANCE. SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. REPLACE GASKETS THAT ARE IN POOR REPAIR IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE OF COLD UNITS. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS MUST BE STORED IN ADAQUATE SANITIZER AT ALL TIMES.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT HAVE ADAQUATE SANITIZER AT VISIT. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  THE BACK HALLWAY LEADING TO THE DUMPSTER AREA CONTAINED CLUTTER, DEBRIS AND GREASE BUILD-UP ON THE FLOOR AT VISIT. THIS CONDITION WILL CONTRIBUTE TO A PROBLEM WITH PEST. THIS HALLWAY IS SHARED WITH (AUSTIN GRILL) BOTH ESTABLISHMENTS ARE RESPONSIBLE FOR MAINTAINING THIS AREA. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)