SEASONS 52 #4504

Violations (9)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in double pan vegetable stock (127F - Hot Holding) per operator product prepared approximately 30 minutes ago, discussed with chef who reheated product to 165F+.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in double pan vegetable stock (127F - Hot Holding) per operator product prepared approximately 30 minutes ago, discussed with chef who reheated product to 165F+. **Corrected On-Site** **Warning**

  High Priority

• 03G-48-2Critical

  Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147F cooling to 98F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale.

  High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147F cooling to 98F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale. **Warning**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored directly above liquid pasteurized eggs, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored directly above liquid pasteurized eggs, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147F cooling to 98F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Establishments records for 9/1/2026 show shrimp and grits sauce at 1:30pm packaged at 147F cooling to 98F at 3:30pm with no corrective actions taken, discussed with operator proper cooling parameters for Haccp plan, see stop sale. **Warning**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjusted eye glasses after without washing hands employee handled trays of cooked green beans, discussed with operator employee washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and adjusted eye glasses after without washing hands employee handled trays of cooked green beans, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. In reach in cooler at flat bread pizza station non food grade paper towel liners used for fresh cut herbs, discussed with operator who removed liner.

  High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler at flat bread pizza station non food grade paper towel liners used for fresh cut herbs, discussed with operator who removed liner. **Corrected On-Site** **Warning**

  High Priority

• 08B-17-4RepeatCorrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce such limes and peppers stored above blue berry compote cooling, discussed with operator who corrected storage of products.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce such limes and peppers stored above blue berry compote cooling, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Warning**

  Basic

• 29-11-4

  Water leaking from pipe and/or faucet/handle. Hand washing sink in front of walk in cooler leaking water onto floor, discussed with operator to repair.

  Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in front of walk in cooler leaking water onto floor, discussed with operator to repair. **Warning**

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish washing area ceiling tiles soiled, discussed with operator to clean and sanitize.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dish washing area ceiling tiles soiled, discussed with operator to clean and sanitize. **Warning**

  Basic