- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour in dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 45°F, cheese 47°F, salsa 47°F in ice in container on server side of serving window in kitchen. Ice added by manager. Batter 48°af, 52°af in ice bins by cook line. Ice placed by manager.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters. **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. Milk in outside bar. Opened two days ago per bartender.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Cloth towels covering shucked oysters in walk in cooler. Removed by manager. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. By 3CS. Removed by manager. **Corrected On-Site**
- Basic - Single-service items stored on floor. Box of cups. Moved by manager.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By HWS on make line. Moved by manager. **Corrected On-Site**
- 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. Employee was dressing shrimp tacos with leafy greens without gloves. Verbally coached to correct procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 47°F, tomato 45°F, buttermilk 46°F. Slaw was in ice bin in kitchen. Buttermilk was in ice bin on make line. Tomatoes above reach in cooler make table. Ice added to both bins. Tomatoes placed further down in make table.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On salad prep table. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand wash sink in server station.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sign given. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sunset taco mix (shrimp) in RIC by dish machine labeled 2/7. Relabeled by manager. **Corrected On-Site**
- Intermediate - Water pressure lacking at fixtures that require the use of water. HWS by dish pit.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in server station.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over make table in kitchen. Moved by manager. **Corrected On-Site**
- Basic - Equipment in poor repair. Salad reach in cooler not able to hold proper temperature to store TCS items. All items in unit over 41°F. Thermometer showed 50°F. D not use until dun filming properly.
- Basic - Food debris accumulated on kitchen floor. Behind salad station.
- Basic - In-use tongs stored on equipment door handle between uses. On fryer. Moved by manager. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 45°F-47°F, tomato 47°F, chicken 45°F, cheese 47-50°F. Salad reach in cooler. Items have been in unit since open and will be placed on time as a public health per owner. Unit was turned down.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Advised manager of violation, discussed proper hand washing with dishwasher. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw seafood over milk in reach in cooler on cook line. Moved by employee. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shrimp under raw beef in reach in cooler on cook.ine. Moved by manager. **Corrected On-Site**
- 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 in bar opened 4/3 **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By back door.
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8/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In server station closet next to cups and sugar. Moved by manager. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. On handle of fry station. Moved by manager. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Spray bottle of water in server station. Labeled by manager. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. In kitchen. Moved by employee. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef at 47?F in reach in cooler. Sacked too high above cooling unit moved by manager.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Large ice machine in kitchen.
- 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 in reach in cooler by ice machine. Labeled by manager. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid in bar. Labeled by manager. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice. On cookline.
- Observed old labels stuck to food containers after cleaning. Clean dishes by dish machine.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over vegetables in walk in cooler. Corrected On Site.
- Observed single-service items stored on floor. Boxes of single service items on floor in outside storage area.
- Plumbing system in disrepair. Mop sink faucet is broken.
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10/30/2012 | Routine - Food | Administrative complaint recommended |
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