AVIZE, LLC

Variance obtained for specialized processing methods — Inspector Note: Observed no documentation onsite for a proposed variance for dry aging and reduced oxygen packaging of the meat and fish. CA: PIC to write up the documentation of procedures for the variance and justification for submission to the health authority.

Thermometers provided and accurate — Inspector Note: Observed no thermometers to measure the ambient temperatures of the units at both bars. Observed minimal thermometers to measure the ambient temperatures of the cold holding units in the main kitchen. COS PIC placed thermometers in the units.

Insects, rodents, and animals not present — Inspector Note: Observed various bugs and fruit flies in the establishment. CA: Advised PIC to ensure pest control is sufficient enough to control their presence.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed no reminder statement for trout carpaccio and venison tartare served in the establishment. CA: Advised PIC to place a reminder statement on the menu for all foods served raw and undercooked.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed a vacuum sealing machine and vacuum sealed meats, including salmon, beef, and duck. These items stay in the packaging for 7 days. Observed a dry ager containing duck stored for 7 days. CA: Advised PIC to obtain a HAACP and variance for dry aging and reduced oxygen packaging.