- Basic - Floor tiles cracked, broken or in disrepair. By cook line
- Basic - Floor tiles missing. At entrance to walk in freezer.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. By bar area off the warewashing area
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- Basic - Floor tiles cracked, broken or in disrepair. By cook line
- Basic - Floor tiles missing. At entrance to walk in freezer.
- Basic - Food-contact surface not smooth and easily cleanable. By server station.
- Basic - Reach-in cooler gasket torn/in disrepair. By cook line . **Repeat Violation**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. By bar area off the warewashing area
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Waste line missing at soda gun holster.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at cook line **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. Bar flies
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer basic cooking temperature for fish :145 f, employee answered 137 f, employee could not answer minimum required temperature for cold holding product at reach in unit :41 f,
- Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling with water a WC bucket.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line **Repeat Violation**
- Intermediate - Refrigerated drawers 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. raw Corinna 53 f, raw shrimp 58f, raw salmon 56 f, raw corvina 48 f, raw squid 51 f, cooked diced shrimp 55 f, by cook line
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07/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris on drainboards or equivalent. Soiled ANC rusted.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves. At dry storage area
- Basic - Ceiling tile missing.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone and a watch on hop of prep table.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Floor tiles cracked, broken or in disrepair. By cook line
- Basic - Floor tiles missing. At entrance to walk in freezer.
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Cooked soup at walk in freezer
- Basic - Food-contact surface not smooth and easily cleanable. By server station.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar area **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. By cook line . **Repeat Violation**
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. By bar area off the warewashing area
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- 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, cos 100 ppm, chlorine. Technician came to the site during the inspection.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at cook line **Repeat Violation**
- High Priority - Food container stored in ice used for drinks. See stop sale.
- High Priority - Live, small flying insects in food preparation area. Bar flies
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw Corinna 53 f, raw shrimp 58f, raw salmon 56 f, raw corvina 48 f, raw squid 51 f, cooked diced shrimp 55 f located at cold drawers by cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs at 121 f, at hot holding unit. Manager transferred product to be reheated.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef burger over rte cut tomatoes
- High Priority - Toxic substance/chemical stored by or with food. Burn spray on top of prep table
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer basic cooking temperature for fish :145 f, employee answered 137 f, employee could not answer minimum required temperature for cold holding product at reach in unit :41 f,
- Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling with water a WC bucket.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cook line **Repeat Violation**
- Intermediate - Refrigerated drawers 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. raw Corinna 53 f, raw shrimp 58f, raw salmon 56 f, raw corvina 48 f, raw squid 51 f, cooked diced shrimp 55 f, by cook line
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with hand soap
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving.dry storage area
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.oyster cutting board **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used to separate the oysters in bin
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Coffee station hand washing sink
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler by warewashing area
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Waste line missing at soda gun holster. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit.butter at 113 f **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Brillo pad inside hand washing sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, coffee station
- Intermediate - No soap provided at handwash sink. At bar area, coffee station
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable. Oyster cutting board
- Basic - Floor tiles cracked, broken or in disrepair.by the cook line
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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 grabbed toasted bun to put spread sauce. Buns were discarded voluntarily **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm , quaternary **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher of water **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Bar area
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled dry wiping cloth in use.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Doors on ice machine
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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6/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Walk-in cooler gasket torn/in disrepair. Door
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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