- Basic - Equipment in poor repair.....preach in drawer below stove and flip top reach in cooler across from stove in cook line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Floor tiles missing..and stored water on it in dishwashing area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface....across from fryer, cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......ham, Canadian ham, cheeses, cheese blinzes, spinach 50° to 51° in reach in drawer below stove ,food being held less than 4 hours ,time marked on food and lemon butter sauce , marinara sauce, butter, pasta , heavy cream 49° to 50° in flip top reach in cooler across from stove in cook line .food being held more than 4 hours. Stop sale issue. Corrective action taken. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler........raw crab cake above ready to eat salsa, cheese in cook line. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. .....shell eggs with broken eggs in cook line . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can in cook line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......some food evidence ( lobster meat, cut lettuce) in hand washing sink, cook line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.....across from fryer in cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... Lobster salad wrong date marked in reach in cooler next to fryer in cook line. **Corrected On-Site**
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface......utensils storage room. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottle, beer in reach in cooler in kitchen . **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture......3 compartment sink. **Warning**
- Basic - Old labeled in food containers . **Warning**
- Basic - High Priority - Dead roaches on premises.....one dead roach in utensils storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces 45°, 46° in reach in cooler across from stove in kitchen . Food moved to freezer. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sea food above ready to eat spinach deep , cooked in onion in reach in cooler in kitchen. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 fresh and 7 dry rodent droppings on shelf and underneath shelf in dry food storage room. **Warning**
- High Priority - Rodent rub marks present along walls in dry food storage wall. **Warning**
- High Priority - Thermotape failed to turn black all surface to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - /oyster tags not marked with last date served.....only was marked **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Equipment drain line draining into handwash sink....bar. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked... Pasta , sea food salad, krab salad in dairy walk in cooler and sauces in reach in cooler in kitchen. **Warning**
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10/31/2013 | Routine - Food | Warning Issued |
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ... Ice scoops stored atop soiled ice bins.
- Critical - No conspicuously located thermometer in holding units.
- Observed food debris accumulated on kitchen floor. ... Under equipment and shelving throughout.
- Critical - Observed soil buildup inside ice bins. ... Both ice machines.
- Critical - Observed the accumulation of dead insects or other pests, in control devices. ... In kitchen ceiling light fixtures.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. --- cocktail bar.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed dead roaches on premises. --- 2 dead behind ice machines.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- cook line. --- Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. --- atcocktail bar
- Observed utensils stored in crevices between equipment. --- knives on cook line. --- Corrected On Site.
- Observed wall in disrepair. --- rear of dry food storeroom.
- Observed waste line passing through bar "Handsink"
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- decomposed food residue build-up on handles of refrigeration equipment.
- Critical - Observed buildup of slime in the interior of ice machines.
- Critical - Observed handwash sink used for purposes other than handwashing. --- in kitchen, used as dumpsink.
- Observed wall in disrepair. --- in rear arwa of dry food storage.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with self-closing doors. employee bathroom by kitchen.
- Critical - Handwash sink not accessible for employee use at all times. cookline handwash sink blocked y garbage container. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. handwash sink in prep area next to walk-in cooler/Office blocked by crates. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach-in cooler on cookline across grill.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Certified Food Manager (Dino Santacroce) came in at end of inspection. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bartender cutting lemons,fruits. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelf.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on cookline at 56-60 degrees and sliced ham at 50 degrees on cookline. breakfast served from 7 am to 11am. ham and eggs must be discarded at 11am after breakfast service. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw oysters over condiments,diced onions,garlic etc in reach-in cooler on cookline. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastasalad, shrimpsalad in walk-in cooler.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. Everest reachin cooler on cook's line.
- Observed cutting board grooved/pitted and no longer cleanable. cook's line.
- Critical. Handwash sink not accessible for employee use at all times. blocked by racks.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Observed unlabeled spray bottle. Bar
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Ireach in cooler by cook line Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair- Reach in cooler handle.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers by dishroom Corrected On Site.
- Observed hole in wall. By dry storage room.
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5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. thermolabels
- Observed single-service articles improperly stored. takeout containers Corrected On Site.
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11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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