- Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Also wet cloth out from solution, not in hand of staff member. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified correctly by common name. Shrimp container marked as scallops. Reach in cooler on cook line. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Spray bottle of sanitizer stored over napkins and condiment bottles, in the outside bar area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. Tomato seeds from yesterday.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (In food container in prep area and on server line) **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Missing drain plug at dumpster.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. (Diced tomatoes in drawer and pico in drawer) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. (Diced tomatoes 53°f and pico 50°f - manager discarded) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw shrimp over RTE potatoes) **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (Dispenser on end of cook line not working properly)
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside plastic wrap dispenser
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red bull in walkin **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes **Corrected On-Site**
- Basic - Equipment in poor repair. Reachin cooler on cook line at 50°. Repairman present and working on unit.
- Basic - Food stored on floor. Chips, limes Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Cook line hand sink
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry station cooler **Corrected On-Site**
- Basic - Open dumpster lid.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 57° on cookline
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 57 on cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 50°, top of reachin, rear cook line. Rice packets over top of pan and were moved below. Hamburger 47, chicken 50 in cook line drawers. Foods discarded. Refrig. Repairman on premises. Unit at 39° by end of inspection. Greek sauce at 81° on counter at cook line-iced down. Buttermilk 49, wings 45 in fry station cooler. Buttermilk 49, wings 45 in top of fry station cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line hand sink **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knives in wall holder **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dessert cooler **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Mike
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
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