- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of floor of walkin freezer especially under shelving **Warning**
- Basic - Gaskets/seals on holding unit in poor repair on reachin cooler under breading station. **Warning**
- Basic - Grease accumulated under cooking equipment under main cookline , and between equipment. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine sanitizer in dishmachine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, cheese, shrimp etc in drawer coolers under cookline as well as in standing cooler at end of cookline at 46-48°F, all TCS foods moved to other units or placed on ice, corrective action taken **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of both ice machines in kitchen. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has approximately last 60 days and tags from 2013 are present **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near bar. **Corrected On-Site** **Warning**
- 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. Reachin cooler under cookline as well as reachin cooler at end of cookline ambient temperatures 47-48°F. **Warning**
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07/09/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish and chicken at 48-50°F in reachin cooler under grill. Bags of ice placed on top of product. Oysters in reachin cooler in front wait pickup area at 47°F, oysters buried in ice, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and oysters over cooked crab and vegetables. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Reachin cooler under cookline at 45°F ambient temperature, door not being closed full when used.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Plumbing system in disrepair. Prep sink missing faucet. **Warning**
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9/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between tables across from cookline. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Exterior of ice machine rusting. **Warning**
- Basic - Plumbing system in disrepair. Prep sink missing faucet. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine sanitizer in bar 3 compartment sink. **Corrected On-Site** **Warning**
- 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. 0 ppm chlorine sanitizer in dishmachine . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, crab, cheese, hotdogs etc in walkin cooler at 44-45°F , corrective action taken Attached Walkin freezer opened to allow for rapid cooling. Also oysters at 44-48°F in reachin cooler, oysters voluntarily discarded . **Warning**
- 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. Walkin cooer ambient temperature 44-45°F, freezer door propped open to bring temperature to 41°F until unit can be repaired. **Warning**
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9/18/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sinks used by food employees. **Corrected On-Site**
- 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.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cups used as scoops. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees in bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice in bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Onions, and fish, etc at 44F-48F in walkin cooler , door open for extended period of time for delivery as per management . Walkin cooler ambient temperature within accepted parameters and falling.
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8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bags of crab stored on floor in walkin freezer . Corrected On Site. Crab voluntarily discarded.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking from water bottle on cookline. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by office used to hold hose. Corrected On Site.
- Observed knives stored in crevices between equipment across from cookline . Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw clams and crab patties over cooked crab in reachin cooler across from cookline. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm in sanitizer bucket in bar. Corrected On Site. Repeat Violation.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Did not wash between glove changes. Repeat Violation.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food with mold-like growth. Peppers in walkin. Corrected On Site. Voluntarily discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Butter in steam table at 110 degrees F. Corrected On Site. Butter moved to working steam table.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing in sanitizer buckets. Repeat Violation. Corrected On Site.
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2/15/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0ppm in bar 3compartment sink, tested both chlorine and quaternary sanitizer .
- Equipment or utensils not designed or constructed in a durable manner. Plastic cup used to scoop alfredo sauce from reachincooler under cookline. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. Boxes of food on floor in walkinfreezer . Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped gloved hands on apron then handled tortilla without changing gloves .
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cup in butter on cookline . Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. At bar handsink . Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. Box of bread on floor in walkincooler .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over creamers in walkincooler . Corrected On Site.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cup in butter on cookline.
- Critical - Exit blocked.
- Critical - Failed to wash hands before putting on gloves.
- Critical - Missing handwash sink at women restroom.
- Critical - Open beverage container.
- Sanitizer concen in bucket @ 0ppm.
- Critical - Unlabled sauce bottle.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer level tested at 0ppm.
- Critical - Handwash sink not accessible for employee use at all times. Handsink across from dishmachine full of cleaning supplies. Repeat Violation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At handsink across from dishmachine . Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands between.
- Critical - Observed encrusted material on can opener. Heavily soiled with dried food debris . Repeat Violation. Corrected On Site.
- Observed floor area(s) covered with standing water. Rusty colored Standing water in rectangle box under hot water heater.
- Critical - Observed food stored on floor. Bags of food stored on floor in walkinfreezer .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink across from dishmachine being used to hold a large amount of cleaning supplied including steel wool, and large bottle . Repeat Violation. Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small plastic cus used to scoop white sauce from reachin drawer cooler under grill. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter hels in ice bucket on cookline at 47F. Ice filled up. Corrected On Site.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop in flour bin handle touching product.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink across from walkincooler used as dump sink. Fragments of shrimp and buildup of residue on sink surface . Also handsink by dishmachine used to hold cleaning supplies.
- Critical. No handwashing sign provided at a handsink used by food employees. At handsink by coffee maker. Also in bar
- No copy of latest inspection report.
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11/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 3compartment sink in bar
- Critical - Hand wash sink lacking proper hand drying provisions. At handsink across from dishmachine Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Handsink in bar full of menus. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee change gloves without washing hands
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Oberved employee washing hands in prep sink by dishmachine .
- Critical - Observed food stored on floor. in walkinfreezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in bar used to hold menus, Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed employee scoop ice with cup. Corrected On Site.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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