TASTY G SPOT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale. At cook line on table French toast batter with egg (67F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator time as a public health control and provided form by email, operator time marked batter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale. At cook line on table French toast batter with egg (67F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1 hour, discussed with operator time as a public health control and provided form by email, operator time marked batter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Toxic substance/chemical improperly stored. In dry storage can of WD40 grease stored above single service items, discussed with operator who removed can.

High Priority - Toxic substance/chemical improperly stored. In dry storage can of WD40 grease stored above single service items, discussed with operator who removed can. **Corrected On-Site** **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from dining room and without washing hand employees handled plates of food to take to customers table, discussed with operator employee washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from dining room and without washing hand employees handled plates of food to take to customers table, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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 wiped face with hand and after without washing hands employee handled container of fried chicken, 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 wiped face with hand and after without washing hands employee handled container of fried chicken, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled clothing after without washing hands employee plated customers food, discussed with operator employee washed hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled clothing after without washing hands employee plated customers food, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of cleaning solution and after without washing hands handled container of waffle batter, discussed with operator employee washed hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of cleaning solution and after without washing hands handled container of waffle batter, discussed with operator employee washed hands. **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored above peppers, raw ground beef above butter, 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 above peppers, raw ground beef above butter, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. In walk in cooler crab and lobster cakes (53F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 days, discussed with operator see stop sale. **Warning**

High Priority

Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. fried chicken (130F - Cooking) per chef product is partially cooked around 140F then hot held until finalized cooking happens for immediate service, discussed with operator who finished cooking prosciutto to 183F for hot holding, operator states they will not longer utilize non continuous cooking.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. fried chicken (130F - Cooking) per chef product is partially cooked around 140F then hot held until finalized cooking happens for immediate service, discussed with operator who finished cooking prosciutto to 183F for hot holding, operator states they will not longer utilize non continuous cooking. **Corrected On-Site** **Warning**

Intermediate

Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse bell peppers, discussed with operator employee educated.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to rinse bell peppers, discussed with operator employee educated. **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification. All food manager certifications expired Antonio Moriceau 12/4/2020 discussed with operator to renew.

Intermediate - Manager or person in charge lacking proof of food manager certification. All food manager certifications expired Antonio Moriceau 12/4/2020 discussed with operator to renew. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Discussed with operator who provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple new employees hired less than 60 days ago not informed of reporting responsibilities, emailed copy of reporting form.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple new employees hired less than 60 days ago not informed of reporting responsibilities, emailed copy of reporting form. **Warning**

Intermediate

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

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

Basic

Spray bottle containing toxic substance not labeled. Under prep table unable bottle of cleaner, discussed with operator to label bottle.

Intermediate - Spray bottle containing toxic substance not labeled. Under prep table unable bottle of cleaner, discussed with operator to label bottle. **Warning**

Intermediate

Current Hotel and Restaurant license not displayed. Discussed with operator to print and display.

Basic - Current Hotel and Restaurant license not displayed. Discussed with operator to print and display. **Warning**

Basic

Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at cook line grooved and no longer cleanable, discussed with operator to repair or replace.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at cook line grooved and no longer cleanable, discussed with operator to repair or replace. **Warning**

Basic

Employee eating while preparing food. Employee drinking from open beverage while preparing waffle, discussed with operator who educated employee.

Basic - Employee eating while preparing food. Employee drinking from open beverage while preparing waffle, discussed with operator who educated employee. **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment at cook line soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment at cook line soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize equipment. **Warning**

Basic

Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed peppers stored above sauce and heavy cream, discussed with operator who corrected storage of products.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed peppers stored above sauce and heavy cream, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Wall around hand washing sink soiled with accumulation of food splatter, discussed with operator to clean and sanitize.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around hand washing sink soiled with accumulation of food splatter, discussed with operator to clean and sanitize. **Warning**

Basic

Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed product from floor.

Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed product from floor. **Corrected On-Site** **Warning**

Basic