The Montauk

Inspector's notes

Observed fried chicken sliders cooked from raw plated and placed in the expo station window with internal temperatures between 122-133°F

Inspector's notes

Observed buttermilk/60°F held in shallow ice bath near the fryer. Observed a small pan of roasted jalapenos in the top section of the prep refrigerator across from the grill. Observed cooked lobster/45-46°F in the bottom section of the prep refrigerator.

Inspector's notes

Observed food employee scratch their face and nose with their fingers. Then without first washing their hands observed the food employee take two prepped containers of food and place them in the walk in refrigerator. Observed the same food employee return to the line and touch the garbage can and touch the handle of walk in refrigerator door + enter the walk in refrigerator without washing their hands. Observed dish washer employee handling and rinsing dirty dishes before running them through the low temperature mechanical dish machine. Then without first washing their hands observed the dish washer employee putting away sanitized dishes.

Inspector's notes

Observed a 22 quart container of vodka cream sauce/87-101°F cooling in shallow ice bath at time of inspection in the kitchen. Observed two containers of honey jalapeno/91-100°F sauce cooling in a shallow ice bath near the walk in refrigerator. The layer of ice surrounding the bottom of the containers was about 1 inch deep. When cooling TCS foods ensure product is completely surrounded with ice-water.

Inspector's 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's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In small condiment refrigerator observed containers of French onion dip/ 46-47°F and house made salsa/ 46-47°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. According to the PIC the French onion dip had been in the refrigerator since yesterday and the salsa was placed in the refrigerator this morning. The French onion dip was discard was at time of inspection. The salsa was moved to the walk in refrigerator. Ambient temperature of refrigerator observed at 47.4°F. with inspector's min/max thermometer. Discontinue storage of TCS foods in refrigerator until it is serviced and maintains TCS foods at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed multiple beverage dispensers in establishment with excessive organic matter build-up on the nozzle. The person in charge had staff clean dispensers at time of inspection. Observed ice machines with excessive organic matter on the upper inner chute of the machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the build-up of soil and debris. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed upright cooler next to walk-in with an ambient temperature of 46*F measured with inspector min/max thermometer. Cooler contained naan bread and heavy cream. Heavy cream measured 46*F with inspector probe thermometer. The person in charge stated that the cream had been in the cooler overnight and had no temperature log to state when the cooler was last in correct temperature. Observed right side cold table on the cook line with an ambient temperature of 44*F. The top of the table contained sliced tomatoes, sliced cheese, and shredded cheese. The products measured 50*F, 46*F, and 45*F respectively. The bottom contained back up containers of sliced tomatoes and sliced cheese. The person in charge had staff remove all product from unit and place in walk-in to bring back down to temperature. The person in charge instructed staff to set up ice bath for the products on top. Observed small reach in cooler on server side with an ambient temperature of 52*F. Cooler contained back up salsa and french onion dressing. The product measured 47*F. The person in charge stated that the product was placed in the unit approximately 2 hours prior to inspection. The person in charge had the staff remove all product to the walk-in to bring back down to temperature. The person in charge called for maintenance at time of inspection. The person in charge voluntarily discarded the cream at time of inspection. Discussed with the person in charge that when cold holding TCS foods they should be maintained at 41*F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed small reach in cooler on server side with back up dressings and salsa in it. The unit measured 52*F with inspector min/max thermometer. The person in charge stated that the product had been placed in the cooler approximately 2 hours prior to inspection. Observed right side cold table on the cook line with an ambient temperature of 44*F measured with inspector min/max thermometer. The person in charge had staff remove all product and return to walk-in at time of inspection and called for service. A re-inspection will be conducted on 6/13/2024. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed hand wash sink next to the office that has been knocked loose from the wall. Discussed with the person in charge that all equipment should be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed a hole in the wall next to the server upright reach-in in hallway. The person in charge placed a work order at time of inspection. Discussed with the person in charge that all physical facilities should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw hamburger patties stored over portions of raw white fish, cases of raw bacon, and cases of crab meat. Person in charge had staff re-arrange product properly at time of inspection. Discussed with person in charge that when storing raw proteins they should be stored according to their minimum cooking temperature. An example would be raw fish (minimum cook temperature 145*F) stored above raw ground beef (Minimum cooking temperature 155*F), both of which can be stored above raw chicken (Minimum cooking temperature 165*). An Active Managerial Course will be offered to the operator. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels available at hand wash sink in bar. Person in charge refilled at time if inspection. Discussed with person in charge that all hand wash sinks should have a drying provision available at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw fish and raw beef stored over cases of produce in walk-in cooler. Observed container of raw chicken over raw fish in bottom portion of the left side cold table on the cook line. Person in charge had staff move product so that it is stored correctly. Discussed with person in charge that when storing raw proteins it should be stored with ready to eat foods on top shelf, then next shelf down raw fish, eggs, pork, then next shelf down raw beef, and on the bottom shelf raw chicken. Guidance document provided. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed excessive organic matter inside both ice machines in the back of house. Discussed with person in charge that the frequency of cleaning should be increased to prevent the buildup of organic matter. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed on the cooks line tongs sitting in standing water that measured 93*F with inspector probe thermometer. Staff member removed at time of inspection. Discussed with PIC that in-use utensils need to be stored in either running water or water that is maintained at 135*F or above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels available at the hand wash sink to the left as entering the kitchen. Person in charge (PIC) refilled at time of inspection. Discussed with PIC that all hand wash sinks need to have a proper hand drying provision available. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw fish and raw shrimp stored above ready to eat (RTE) deviled eggs in walk-in cooler. PIC had staff member move around products so that they were stored appropriately at time of inspection. Discussed with PIC that raw foods need to be separated from ready to eat foods. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed excessive organic matter inside both ice machines in the back of house. Discussed with person in charge that the frequency of cleaning should be increased to prevent the buildup of organic matter. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed on the cooks line tongs sitting in standing water that measured 93*F with inspector probe thermometer. Staff member removed at time of inspection. Discussed with PIC that in-use utensils need to be stored in either running water or water that is maintained at 135*F or above. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-602.13, C: Nonfood Contact Surfaces Observed fan cover in beer and wine walk-in cooler with excessive organic matter on it. Discussed with PIC that they need to increase the cleaning frequency to prevent accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection