Ember & Iron

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Garbanzo beans on rack in back corner of prep area in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm after employee ran multiple containers through machine. Machine primed and ran multiple times and retested at 100ppm, employee began to rerun containers through machine. **Corrected On-Site**

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. Food handler in prep area switching from preparing food and handling clean equipment with bare hands to scratching face and hair without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Undercooked smoked salmon stored over cooked beef in walk in cooler, salmon moved. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. curry sauce (123F - Cooling, after 40 minutes 119F) in walk in cooler in large plastic covered container surround by other large plastic containers, chef put chill stick in sauce and made space around container, sauce was made less then 1 hour. **Corrective Action Taken**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef tartare and smoked salmon dip on menus, employee marked all menus during inspection. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. **Repeat Violation**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw beef and precooked pork(Canadian Bacon) that stays inside vacuum bags more than 48 hours for storage only, without an arrived HACCP plan. **Warning**