- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--observed open beverage on cuttingboard at cookline and food prep area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink at cookline used to thaw seafood.
- Observed utensils stored in crevices between equipment--knives stored between reach in coolers.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Observed required consumer advisory for raw/undercooked animal food not provided on menus.
- Critical - Violation: 53B-08-1 Observed no proof provided upon request of required employee food safety training.
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10/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink at cookline.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No Certified Food Manager for establishment.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable--wooden countertop next to handwash sink at cookline breaking apart.
- Observed cutting boards at cookline and in salad prep area grooved/pitted and no longer cleanable.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed interior of microwave soiled--cookline.
- Critical - Observed interior of reach-in coolera at cookline with buildup of foodlike debris.
- Critical - Observed no proof provided upon request of required employee food safety training.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--raw shrimp 51F, mussels 50F, and raw beef 49F in reach in cooler across from cookline. Corrected On Site.
- Critical - Observed required consumer advisory for raw/undercooked animal food not provided on menus.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls at cookline soiled with accumulated food debris.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--chowder 122F. Corrected On Site.
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8/12/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--precooked rice 50F and precooked crab cakes 52F in reach in cooler in hallway between dishwash room and cookline. Upon callback inspection crabcakes 49F, raw hamburger 49F, and precooked pasta 47F.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 53F in reach in cooler in hallway between dishwash room and cookline.
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1/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--precooked rice 50F and precooked crab cakes 52F in reach in cooler in hallway between dishwash room and cookline.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--anchovies 48F in salad prep reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 53F in reach in cooler in hallway between dishwash room and cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--ambient temperature 50F in salad prep reach in cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink--observed employee washing hands in three compartment sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee in dishwash area not washing hands before putting on gloves after cleaning dishes and then working with food.
- Observed gaskets/seals on cold holding unit in poor repair--reach in cooler across from fryers.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed flat grill at cookline with buildup of encrusted foodlike debris and grease.
- Observed buildup of foodlike debris and grease on and around flat grill, fryers, and hood filters.
- Observed build-up of foodlike debris on and around shelving underneath oven next to handwash sink at cookline.
- Observed utensils stored in crevices between equipment--knives stored between table and baine marie at cookline.
- Critical. Hand wash sink lacking proper hand drying provisions--cookline. Corrected On Site.
- Observed grease accumulated under cooking equipment--under fryers.
- Observed buildup of foodlike debris on floor along walls underneath equipment throughout kitchen and dishwash area.
- Observed wall soiled with accumulated food debris between three compartment sink and dishmachine.
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1/20/2011 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. No tag on fresh shellfish. Corrected On Site
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with no handle above top of food within a closed container--parmesan cheese in reach in cooler at cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee at cookline and employee at salad prep station not washing hands before putting on gloves.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed buildup of graylike substance in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing--handwash sink at cookline used to store plastic container.
- Observed buildup of foodlike debris on floor along walls underneath equipment in dishwash area and kitchen.
- Observed walls soiled with accumulated foodlike debris behind three compartment sink and underneath and around handwash sink at cookline.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
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