- Basic - Bowl or other container with no handle used to dispense flour . **Corrected On-Site**
- High Priority - Evidence wastewater dumped onto ground at grease trap .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shucked oysters 51° F, crab meat 49° F, cheese 50° F, tuna salad 47° F in cooler drawer for less than 1 hour . Transfer to another cooler while cooler being repaired .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shucked Oysters
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4/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - AC air take not sealed attached to wall
- Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in flour
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxes of soda bags in boxes
- Basic - Ceiling tile missing.
- Basic - Floor area(s) covered with standing water. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Under prep sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small low boy on cook line
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler leaking from condenser Chef removed food from contamination from drip.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Prep table bottom shelves rusty
- Basic - Single-service items stored on floor.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Waste line missing at soda gun holster. Second service well
- High Priority - Ants observed on exterior of ice machine turned off
- High Priority - Mats hung over back railing Discussed with chef
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cut vegetables in reach in cooler **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink and at prep sink
- Intermediate - Employee used handwash sink as a dump sink. Ice in basin of hand wash sink in server station
- Intermediate - Soiled door to the ice machine **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Next to hand wash near walk in cooler
- Marked exit/path to marked exit blocked. For reporting purposes only. Front door area due to remodeling gift shop area
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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10/17/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture at the inside air condition. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line **Warning**
- Basic - Working containers of food removed from original container not identified by common name.oil bottle ad water bottles on the cook line not labeled. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 30 to 35 live roaches underneath a tabled in the back preparation area. Observed on the backside of the dishwasher machine 50 or more live roaches on the electrical wires. **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep area. **Warning**
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10/16/2013 | Routine - Food | Emergency order recommended |
- 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. **Corrected On-Site**
- Basic - Floor area(s) with standing water.
- Basic - Hood soiled with grease.
- Basic - Light not functioning. Along cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Prepared cole slaw found at 48F **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. Dishwasher changed out solution without checking air bubbles in line **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in restaurant
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French fries not under temperature control before cooking Provided time as a public health control forms
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw fish over sauces and nuts in WIC **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked potatoes WIC Raw shrimp over cooked rolls RIC **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in WIC Raw chicken over raw fish in pull out drawer RIC **Corrected On-Site** **Repeat Violation**
- 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. Cooler with cole slaw Keep monitored
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area hand wash sink
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5/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in seasoning.
- Basic - Covered waste receptacle not provided in women's bathroom. Observed receptacle with no lid in bathroom used by employees.
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Bottled drinks outside next to dry storage on floor.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk flour.
- Basic - In-use utensil stored in sanitizer between uses. Knife in preparation area stored in sanitizer solution. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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. Observed dish machine reading 0ppm chlorine.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw beef over raw fish in walk in cooler not in original closed packaging.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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4/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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