- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tray of eggs batter in the walk in cooler floor. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 38°F. Tuna fish 40°F. Cheeses 39°F. Baked beans 41°F. Fish 40°F at the prep area cooler. Corrective action taken. Manager placed all TCS food on ice and called the repairmen .
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 47°F. Mango sauce 52°F. Crab salad 50°F. Tomatoes 50°F at the prep area cooler. Corrective action taken. Manager placed all TCS food on ice and called the repairmen .
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes, crab, noodles etc in walkin cooler 44-45F, ambient temp 42F in walkin cooler. Oysters at 46F in walkin cooler. **Warning**on callback 2/3/14 observed ribs at 46°F in walkin cooler, ambient temperature at 51°F.
- Intermediate - Walk-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. Walkin cooler holding seafood ambient temp 51F, all fish on ice upon arrival. **Warning** on callback 2/3/14 observed ambient temperature of walkin cooler at 51°F, all on ice except commercial dressings, canned crab meat , ribs, and crab cakes ribs 46°F, crab cakes 44°F
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2/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on side of stove. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in men's room ( employee) and bar handsink. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes, crab, noodles etc in walkin cooler 44-45°F, ambient temp 42°F in walkin cooler. Oysters at 46°F in walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage and potatoes at 92°F holding on stove, corrective action taken sausage and potatoes being reheated to 165°F. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Raw oysters received on 1/27/14 now at 46°F in walkin cooler, walkin ambient 51°F . See stop sale. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. **Corrected On-Site** **Warning**
- Intermediate - Walk-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. Walkin cooler holding seafood ambient temp 51°F, all fish on ice upon arrival. **Warning**
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2/1/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Waste line missing at soda gun holster.all soda dispensing units at the bar
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.slushy machines
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease.hood filters,
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.house keeping associate scooping ice with a plastic cup used for individual use
- Critical - Observed unlabeled spray bottle.waitstaition
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No handwashing sign provided at a handsink used by food employees.food prep handsink
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed cutting board grooved/pitted and no longer cleanable.
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9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.o ppm ,dishmachine ,clorine used
- Floors not maintained smooth and durable.several broken floor tiles in food prep area
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back rear exit door in office area.larger open gap at bottom of door
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.improperly dispensing ice with a plactiic cup, service worker
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws at bar
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hot water not provided/shut off at employee hand wash sink.at handsink
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.salads in reach in cooler
- Critical. Observed employee improperly washing hands.changing gloves without washing hands
- Critical. Food-contact surfaces not cleaned after being contaminationed.cutting board
- Observed utensils stored in crevices between equipment.knives stored between reach in cooler and processing table
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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