- Basic - Bowl or other container with no handle used to dispense food. Portion cup inside the ranch sauce In Reach in cooler by cookline, manager moved **Corrected On-Site**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Plastic glasses stack up wet next to the soda machine in service area in dining room
- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used in Reach in cooler by deep fryer, gasket broken but not able to order a new one per manager
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch per manager on the top of speed rack in beer Walk in cooler
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touched the flour inside the flour bucket in dry storage room, manager moved **Corrected On-Site**
- Basic - Single-service items stored on floor. Open case of portion cup lid on the floor, dry stores groom. manager moved **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on the prep table by steam table, employee moved **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46°, raw chicken 46°, burger 45°, cooked vegetable, 46°, drawer cooler under the grill, ambient temperature of cooler 45°F, soup 45°F, Reach in cooler by steam table, manager moved all product to the Walk in cooler **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Homemade ranch dressing made 10/7, glass door Reach in cooler by service area manger follow the manufacturer recommend shelf life. Also the half / half open 9/9, bar reach in cooler. Manager voluntary discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. See stop sale. Homemade ranch dressing made 10/7, upright glass door Reach in cooler in service area, half / half open 9/9, bar Reach in cooler , manager voluntary discarded
- Intermediate - Employee used handwash sink as a dump sink. Soda found inside the hand wash sink In service area
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Drawer cooler under rah grill ambient temperature 45°F, food temped 46°F **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle per manager hang under the Three Compartment sink, manager labeled **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Grease, cookline
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink by grill without lid and straw **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 100°F, cookline **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Heavy cream 46°F, chicken 45°F, shrimp 44°F, cooked onion 46°F, raw bacon warp 46°F, ambient temperature 42°F, Reach in cooler by cookline, corrective action taken, move to Walk in Cooler
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical spray bottle used for salt water on oyster, oyster Walk in Cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grit popper 44°F, raw chicken 45°F, ambient temperature 43°F, Reach in cooler by deep fryer, corrective action taken, move to Walk in Cooler **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Container of raw chicken on top of container of raw shrimp, Reach in cooler by deep fryer. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket on top of draws cooler by grill next to all seasoning, also on the prep table in small room by dry storage room
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Heavy cream 46°F, chicken 45°F, shrimp 44°F, cooked onion 46°F, raw bacon warp 46°F, ambient temperature 42°F, Reach in cooler by cookline **Repeat Violation**
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Portion cups used in the cut tomatoes container and sauce container in the make table Reach in cooler **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Couple of CO2 tank not secured, by the oyster Walk in Cooler **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cups, open bottle water found on prep table with food and clean plates. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Cookline **Corrected On-Site** **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By the oyster Walk in Cooler
- Basic - Old food stuck to clean dishware/utensils. Several containers and lids under prep table by Dish machine
- Basic - Old labels stuck to food containers after cleaning. Several plastic containers on the shelf by Walk in Cooler
- Basic - Single-service items stored on floor. Several sleeves of cups in the open case, dry storage room floor **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee touch raw chicken, and change glove without first wash his hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter milk, heavy cream 46° Reach in cooler by cookline Open yesterday, corrective action taken, manager voluntary discarded
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of raw chicken, over bag of fries, Reach in freezer by cookline **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Containers of raw beef over container of raw fish, drawer under grills **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black build up on the top of inside where the ice dispense, bigger ice machine, prep area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Slight build up on the back side of nozzles, drink machine, dining room **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment put the first day of served instead **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open container of milk, heavy cream, open yesterday, throughout the store
- Intermediate - Handwash sink not accessible for employee use at all times. Tong storage in the Hand Wash Sink by the grill, also, bottles storage in the Hand Wash Sink in bar area **Corrected On-Site** **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand Wash Sink by the steamer by kitchen **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Air thermometer showed 48° and open buttermilk and heavy cream 46° in the Reach in cooler, Reach in cooler by grills **Repeat Violation**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. One LP tank in the prep area by the office, 4 LP tanks on the storage room right next to water heater room, enter from out side of building.
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Make table unit unable to maintain phf''s at 41''F or below ambient thermometer reads 49''F **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Batter cooler **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Oyster walkin cooler **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tag **Warning**
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7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup in applesauce in make table unit **Warning**
- Basic - Equipment in poor repair. Make table unit unable to maintain phf's at 41'F or below ambient thermometer reads 49'F **Warning**
- Basic - Food storage container/container lid cracked or broken. Chipped clear plastic lids, multiple containers **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Batter cooler **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Oyster walkin cooler **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Various phf's in make table unit 49'F-52'F ambient thermometer reads 49'F **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating lettuce **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various phf's in make table unit 49, batters on counter 78'F, batter in unit 54'F suggested time as a public health control **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 82-89'F, alto sham, corrective action rapidly reheated to 165'F **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Air freshner on shelf with clean utensils **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tag **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket **Corrected On-Site** **Warning**
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7/19/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Shelf under flat grill.
- Basic - Covered waste receptacle not provided in employee bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee . **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bulk bins. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. BAR
- Basic - In-use utensil stored in ice or ice water between uses. Scoops and tongs.
- Basic - Interior of microwaves soiled with encrusted food debris. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By oyster walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service items stored on floor in dry storage area.to go containers. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and old bay seasoning. **Corrected On-Site**
- High Priority - Cheese not properly protected from contamination. Bottom of a pan was directly set on uncovered cheese. Unpeeled unwashed onion on top of cheese. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To handle Gyro meat . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey in warmer 110?. Corrective action, reheated to 165?
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over cold cuts. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm quaternary.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. BAR
- Intermediate - Accumulation of slight black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler VENT soiled with accumulation of residue. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. BAR
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Melons cut Saturday. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Propane tanks (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- 41B-01-1 Observed sanitizer exceeding maximum strength in sanitizer bucket. over 500 ppm
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7/13/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. BAR Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Equipment stored in front of sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR, kitchen .Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. BAR-sanitizer in middle compartment. Explained correct procedure to bartender. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Lid on plastic container of gumbo in walk in at 90 degrees F. Corrected On Site. Lid removed, place in ice water bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter 61 degrees F. Corrective action, ice placed higher up around container. Other items placed in freezer to quick chill, mgr. stated temps good at opening.Temps at 39 at end of inspection.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon Milk, cheesecake, turkey, roast beef.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rotiss. chicken in walk in.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chemical sanitizer exceeds maximum strength. Sanitizer bucket at 500 ppm at cookline. Quat.
- Critical - Dishmachine not sanitizing. Chlorine 0ppm.
- Critical - Food debris on slicer machine. Slicer machine under blade sharpener, back of blade.
- Gap between hood filters. For reporting purposes only.
- Heavy grease buildup on fryers. Exterior.
- Old label stuck to clean equipment. Food containers on storage shelf.
- Critical - Potentially hazardous food hot held below 135F. Chicken 111F - 120F, green beans 115F, grits 127F. All reheated to 165F.
- Some hood filters with grease buildup.
- Critical - Two unlabeled spray bottles. 1-blue liquid, 1-brown liquid, 1 - yellow liquid.
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4/18/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Chemical sanitizer exceeds maximum strength. Sanitizer bucket at 500 ppm at cookline. Quat.
- Clean utensils stored in container with food debris buildup in bottom of container.
- Critical - Cold hold equipment incapable of maintaining potentially hazardous foods at proper temperature. Sliding doored reach-in cooler by walk-in cooler, ambient thermometer read 55F, food temped at 53F - 55F. Food was removed from cooler by manager. COS. Repeat.
- Dirty gaskets cold hold drawers. Cookline. Repeat violation. COS.
- Critical - Dishmachine not sanitizing. Chlorine 0 ppm. Discontinue use of dishmachine for sanitizing. Set up manual sanitization until dishmachine is repaired. Do not use dishes/equipment not properly sanitized.
- Food container with no handle use as food dispenser. Cookline. Repeat violation.
- Critical - Food debris on slicer machine. Slicer machine under blade sharpener.
- Critical - Food items stored on floor. Frying oil, soda fountain boxes.
- Gap between hood filters. For reporting purposes only.
- Heavy grease buildup on fryers. Exterior.
- Heavy grease on hood filters.
- Critical - Interior of microwave soiled. Black microwave in cookline.
- Critical - No backflow preventer at mop sink. Outside. Required AFTER splinter before hoses are attached.
- Critical - No soap and paper towels at handwash sink. Cookline and bar, employee restroom. COS. Repeat violation.
- Old label stuck to clean equipment. Food containers on storage shelf.
- Critical - Potentially hazardous food cold held at above 41F.Butter 55F, soup 55F, millk 53F in sliding doored reach-in cooler by walking cooler. Manager discarded product. COS. Repeat.
- Critical - Potentially hazardous food hot held below 135F. Items in hot box at chicken 96F, cheese sauce 107F. Food was brough back to temperature. COS.
- Critical - Stop sale issued. See stop sale form. Repeat violation.
- Critical - Tiny flies in kitchen. By soda boxes back door area.
- Critical - Two unlabeled spray bottle. 1 - blue liquid, 1 - brown liquid.
- Using peg boards for kitchen utensils. Unable to clean properly behind peg board.
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2/15/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler at prep line unable to maintain ambient temperature of 41F or below. Callback 02/15/12: ambient air thermometer reading 55F in sliding door reach-in cooler in cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41F. Chicken salad at 52F, mushroomsstuffed with crab at 46F, rice at 54F, boiled eggs at 49F, ham at 50F, turkey at 52F, tuna salad at 59F and seafood spread at 58F. All itmes were found in reach-in cooler prep unit. Callback 02/15/12: butter 55F, bisque 55F, milk 53F in sliding door reachin cooler in cookline.
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2/15/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Facilities to maintain product temperature
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Wholesome, sound condition
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9/23/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pkts in plastic container on ice. Ice only keeping bottom layer of pkts cold. Scallops, fish, calamari, chicken wings, oyster at 52-53 F in reachin cooler. See stop sale notice 4-1-11: At call back observed scallops, oysters, fish, and calamari at 46-47F.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fry station reachin cooler at 51 F. Unit was recently repaired. Manager discarded products in unit. UNIT IS NOT TO BE USED UNTIL ABLE TO MAINTAIN A FOOD TEMPERATURE OF 41 F OR BELOW Corrected On Site. 4-1-11: At call back observed seafood in reach in cooler being held at 46-47F.
- Violation: 23-07-1 Observed gaskets with dirt build-up. Reachin cooler by hotbox 4-4-11: Observed gaskets still soiled at call back.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Yellow liquid on cookline 4-1-11: At call back observed yellow liquid in chemical spray bottle at cookline. Manager discarded spray bottle.
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4/1/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fry station reachin cooler at 51 F. Unit was recently repaired. Manager discarded products in unit. UNIT IS NOT TO BE USED UNTIL ABLE TO MAINTAIN A FOOD TEMPERATURE OF 41 F OR BELOW Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. By hotbox .Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In back area
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door on cookline Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No quat test strips
- Observed gaskets with dirt build-up. Reachin cooler by hotbox
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dump sink, in server station.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup in salt and pepper mix
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pkts in plastic container on ice. Ice only keeping bottom layer of pkts cold. Scallops, fish, calamari, chicken wings, oyster at 52-53 F in reachin cooler. See stop sale notice
- Critical - Observed raw animal food stored over ready-to-eat food. Container of raw meat stored over cooked sausages in reachin on cookline. Raw meat over bouillon containers, and raw eggs stored over fruit and vegtables in walkin cooler
- Observed reachin cooler gasket torn/in disrepair. Make table on cookline
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter.
- Critical - Observed unlabeled spray bottle. Yellow liquid on cookline
- Plumbing system in disrepair. Handsink behind oyster bar, leaking underneath. Repaired during inspection Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice and chicken at 125 F in hotbox. Cook brought back upnto temp. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. Required at mopsink after splitter, on non-chemical side
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1/24/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reachin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood sauce 51-53F in reachin cooler. Manager discarded Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter in kitchen behind Oyster bar, and behind ice machine not dated. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. At both server stations in restaurant and behind bar. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer buckets
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7/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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