RUSTIC HOUSE

1. Observed an accumulation of grime on the interior non-food contact surfaces of the ice machine. 2. Observed an accumulation of grease/grime on the equipment surfaces at the cooks line, including but not limited to: - The sides of the equipment - The interior door and cabinet of the deep fryers - The legs, wheels, and casters of cooking equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

No sanitizer was detected at the bar dishmachine. Active warewashing was not being conducted with this unit at this time. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Observed the shellstock tags stored in a large box not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Observed the hot water handle for the three compartment sink to not fully close and be leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Observed an accumulation of grime/grease on the floors below and behind the equipment at the cooks line. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed the gasket of the top left drawer of the four door drawer cooler below the cooks line to be torn/damaged. [CA] Maintain equipment in good repair.

A valid food safety certificate was not available at this time. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

1. Observed the following foods overstacked in the cold top preparation unit near the pizza oven at their respective temperatures: - Raw chicken at 50F at the top portions of the container above the fill line - Calamari at 52F at the top portions of the container above the fill line The PIC stated the food had been in the unit since the day prior. 2. Measured one container of beef placed on a baking sheet on top of the flat top grill at 114F. The PIC stated the beef was heated on the flat top grill and then placed on the sheet pan on the grill approximately 2 hours prior. 3. Measured multiple containers of PHF (tomato based sauce, etc.) in a shallow ice bath adjacent to the cooks line between 52F - 55F and placed approximately 2 hours prior according to the PIC. [CA] Maintain PHF at or below 41F while cold holding. [COS] 1. The approximately .5 lbs of chicken and .5 lbs of calamari were voluntarily discarded at this time. See VC&D report for details. 2. The beef was placed onto the flat top grill and reheated above 165F. 3. Additional ice and water were added to the ice bath to cool the foods.

Dishwasher sanitizer level 0 ppm [CA] Maintain dishwasher rinse water sanitizer level at 50 ppm chlorine residual - Corrected after several runs

Line cooler where oysters are stored at 51F [CA] Maintain all coolers at 41F or colder. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN MAINTAIN 41f OR COLDER. The following items were discarded and bleach pour over them due temperature violation 15 pounds of oysters 48F - 52F 3 pounds of shredded cheese 63F 1 pound of ceviche 52F

Handwash sink located at the cook line was partially obstructed by trash bin stored in front of the sink. [CA] Keep all handwash sinks unobstructed and easily accessible at all time when operating to allow employees to easily wash their hands when required.

Shellstock tags are not attached to the container of oysters in the walk-in cooler until empty. [CA] Shellstock tags shall remain attached to the container until the container is emptied and shall be maintained for 90 calendar days from date of harvest.

Two knives on the magnetic holder above the prep table are chipped on the blade. [CA] Remove and replace equipment/utensils that are damaged.

Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit inserts located across from the cook line: raw shrimp (48-52F), noodles (53F) and chipotle mignonette (54F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the raw shrimp and noodles was prepped within the hour and relocated into the walk-in cooler. The chipotle mignonette was held out for an unknown period of time and discarded by employee. Minor violation Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit inserts located across from the cook line: raw oysters (44F) rustic wash sauce (45F), cut tomatoes (43F), and boiled egg (44F). [CA] Potentially hazardous when cold holding shall be held at or below 41F.

Employee food handler cards are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.

Measured the chlorine sanitizer concentration at 25 ppm within the warewashing machine. Employee manually adds additional hot water from a hose to the machine during use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Discontinue the use of a hose to add additional water during the use of the warewashing machine. [COS] Warewashing machine re-ran without the addition of hose water. Chlorine level measured at 50 ppm.

The hand wash sink at the cook line is partially blocked and lacks a supply of soap (an additional stocked hand wash sink was available for use). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Soap provided.

Observed raw oysters stored above cooked pasta and prepared coleslaw within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

White rice used for gumbo measured at 80 F and cream based sauce used for non-suspected food dishes measured at 78 F stored at room temperature at the cook line. Cook stated that the rice and cream sauce were removed from temperature control at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] White rice and cream sauce discarded at the time of inspection. Submit TPHC procedures to this department for review and approval if facility intends to hold PHF's outside of temperature control.

1) Tongs and scoops used for potentially hazardous food and is subject to be reused is stored in standing water measured at room temperature. [CA] Utensils that are used for potentially hazardous food and will be reused shall be stored in one of the following methods: (1) In standing water that is maintained at or above 135F (2) In standing water that is maintained at or below 41F (3) Changed every 4 hours 2) Pressurized cylinders stored by the soda machine are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

Handwash sink located at the cook line was partially obstructed with trash bin stored in front of the sink. [CA] All handwash sink shall be kept unobstructed and easily accessible to allow employees to easily wash their hands when required. [COS] Employee relocated the trash bin.

Accumulation of black mold-like substance on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Potentially hazardous foods measured at improper cold holding temperatures. - In the food prep unit inserts across from the pizza oven: raw fish (55F), raw chicken (64F), raw calamari (57F), raw shrimp (57F), cheese with garlic (53F), and cooked potatoes (53F). - In the food prep unit located across the cook line: raw oysters (53F) [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the raw oysters were shucked 30 minutes ago and employee added ice on the oysters. Per employee, the other foods were prepared around 11:30am -12 pm and were voluntarily discarded. Minor violations: Potentially hazardous foods measured at improper cold holding temperatures. - In food prep unit located across from the grill: cut tomatoes, cheese, and diced ham measured at 47F. - In the drawer coolers under the the grill: raw salmon (48F), raw scallops (47F), raw beef patty (47F), noodles (46F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Food handler cards for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.