DOUBLE KNOT

Violations (11)

• 22-57-6Critical

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up triple sink to sanitize utensils

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...set up triple sink to sanitize utensils **Corrective Action Taken**

  High Priority

• 14-15-4Critical

  Nonfood-grade containers used for food storage - direct contact with food...commercially processed real scallops shells several as a regular utensils.

  High Priority - Nonfood-grade containers used for food storage - direct contact with food...commercially processed real scallops shells several as a regular utensils.

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food...raw scallops, raw fish above cooked fish, butter in reach in cooler at kitchen . Chef properly stored

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw scallops, raw fish above cooked fish, butter in reach in cooler at kitchen . Chef properly stored **Corrected On-Site**

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Scallion butter was prepped 8/07/ 26 See stop sale. Chef discarded

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... Scallion butter was prepped 8/07/ 26 See stop sale. Chef discarded **Corrective Action Taken**

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 56F at cook line , food not prepped or portioned today , food being held less than 4 hours . Chef discarded

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 56F at cook line , food not prepped or portioned today , food being held less than 4 hours . Chef discarded **Corrected On-Site**

  High Priority

• 24-06-4Corrected on site

  Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly top of ice machine. Chef removed .

  Basic - Clean utensils or equipment stored in dirty drawer or rack....ice scoop stored directly top of ice machine. Chef removed . **Corrected On-Site**

  Basic

• 02A-01-5Corrected on site

  Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided on wall

  Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided on wall **Corrected On-Site**

  Intermediate

• 01C-05-4

  Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate - Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate

• 01C-03-4

  Clam, mussel and oyster tags not marked with last date served.

  Intermediate - Clam, mussel and oyster tags not marked with last date served.

  Intermediate

• 16-62-1

  Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate

• 01C-10-4Corrected on site

  Oysters tag removed from original container prior to container being emptied at walk in cooler . Chef put it back .

  Intermediate - Oysters tag removed from original container prior to container being emptied at walk in cooler . Chef put it back . **Corrected On-Site**

  Intermediate