14 Prime

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg nog made with heavy cream dated 12.19 in bar cooler. Sauerkraut dated 1/16 in walk in cooler.

Basic - Clams/mussels/oysters removed from original container for long-term storage. Shucked raw oysters that were shucked from shell in house, stored in quart container in reach in freezer with no tag. Person in charge discarded. **Corrective Action Taken**

Basic - Food stored on floor. Observed tub holding coffee bottled on floor and container of oranges peeled in walk in cooler on floor. Person in charge raised. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting/ handling basil to be utilized on salad with no cook step with bare hands. Person in charge spoke to employee during inspection. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw egg whites from non pasteurized eggs stored over stock in walk in cooler. In reach in cooler raw bacon stored over prepped mushrooms. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish vacuum sealed in house raw fresh, not frozen before per person in charge with no approved HACCP. Per person in charge is working on haccp, have not yet submitted. Also, vacuum sealed oxtail bagged cold, held cold in walk in cooler for longer than 48hrs with no approved haccp. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ganache, cream cheese frosting, chantilly cream in pastry table top reach in cooler at 51-53F. Person person in charge has not had unit open. Unsure how long items have been out of temperature. See stop sale. Also, brown butter at ambient temperature in kitchen on top of microwave at 67F. Recommend holding on time. Person in charge states has been out of unit less than 4 hours, will move to time. Beef in left side drawer at protein station at 45F. Person in charge states has had drawers open for prep. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster advisory in frame stored behind host stand, not conspicuous for customer. Person in charge made visible during inspection. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand. **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink next to door to entrance into kitchen from warewashing area. Person in charge provided. **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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp. **Repeat Violation** **Warning**