Hearsay

Inspector's notes

Observed an employee place two boxes of frozen fish from freezer and place on the floor, then place them on the counter at the prep line. Food-contact surfaces must be clean to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in three separate units reading respective temperatures of 46°F, 59°F, and 47°F. The 46°F temperature was confirmed using min/max thermometer. TCS foods observed include cooked sweet potatoes at 51°F, roasted cauliflower at 52°F, steamed broccoli at 47°F, roasted broccoli at 47°F, roasted brussels sprouts at 47°F, cooked rice at 47°F, breakfast sausage at 49°F, burrata at 44°F, a house-made roasted red pepper sauce at 44°F, blue cheese at 55°F, chopped romaine lettuce at 47°F, ricotta cheese at 45°F, shredded lettuce and cabbage mixture at 50°F, arugula at 47°F, cooked spaghetti at 49°F, and shredded parmesan at 50°F. Per PIC, these items had been in the unit since 9:30 am. Time of inspection was 2:57pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee place two boxes of frozen fish from freezer and place on the floor, then place them on the counter at the prep line. Food-contact surfaces must be clean to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in three separate units reading respective temperatures of 46°F, 59°F, and 47°F. The 46°F temperature was confirmed using min/max thermometer. TCS foods observed include cooked sweet potatoes at 51°F, roasted cauliflower at 52°F, steamed broccoli at 47°F, roasted broccoli at 47°F, roasted brussels sprouts at 47°F, cooked rice at 47°F, breakfast sausage at 49°F, burrata at 44°F, a house-made roasted red pepper sauce at 44°F, blue cheese at 55°F, chopped romaine lettuce at 47°F, ricotta cheese at 45°F, shredded lettuce and cabbage mixture at 50°F, arugula at 47°F, cooked spaghetti at 49°F, and shredded parmesan at 50°F. Per PIC, these items had been in the unit since 9:30 am. Time of inspection was 2:57pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Steakhouse Sliders available on happy hour menu. PIC states these are cooked to order. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Consumer advisory disclosure was absent from the following menu items that are offered potentially undercooked or raw: hamachi poke, tuna tartare, seared salmon, and cheeseburgers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Person in charge (PIC) began to add disclosure asterisk to menus during inspection to correct. Corrective Action: Corrected at time of inspection.