The Montauk

Inspector notes: Observed a chef a crack raw shelled with a gloved hand. Then, without washing their hands observed the chef handle clean equipment and utensils and resume cooking

Inspector notes: Observed brown residue on the upper interior surface at the ice machine near the office. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed ice machine cleaning frequency. Please clean ice machines as frequently as necessary and prior to the next routine inspection

Inspector notes: Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold

Inspector notes: Observed in walk-in cooler prepped raw beef sitting in pan on top of pan of hard boiled eggs. Observed raw ground beef stored above raw bacon. Observed raw ground beef stored above sliced cheese. The person in charge had staff correct at time of inspection. Discussed with the person in charge that all raw proteins should be stored below ready to eat items

Inspector notes: Observed 22 quart container of clam chowder and cheese sauce cooling in the walk-in cooler. With inspector probe thermometer the product measured 68*F and 81*F respectively. The person in charge had staff move to ice bath to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include: Placing food in shallow pans, Separating the food into smaller or thinner portions, Using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient

Inspector notes: Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold

Inspector notes: Observed 22qt containers of Clam Chowder, Lobster Bisque, and cheese sauce cooling in the walk-in. With inspector probe thermometer the product measured 58*F-65*F. The person in charge stated that the product had been made 4 hours prior to inspection. The person in charge had staff place product in ice baths with ice wands to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient