- Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in outside sink **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. WIC fan covers
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Residue build up on outside of equipment and excessive food build up in motor of cookline cooler
- Basic - Light not functioning. Walk in freezer and raw meat walk in cooler **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted, soiled material on slicer.back of blade
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep area. Cooler also full of standing water CB: RIC cleaned - back filters still require cleaning
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio beef offered on menu and not listed as raw
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3/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. WIC fan covers
- Basic - Bowl or other container with no handle used to dispense food. flour container and ice bin **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Ladles above 3CS - raw shrimp prepared underneath - risk of contamination
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Employee restroom
- Basic - Food debris accumulated on kitchen floor. Around dishwash area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Residue build up on outside of equipment and excessive food build up in motor of cookline cooler
- Basic - Food placed in soiled container/equipment. Container of food stored on top of trash can
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in ceiling. Wine storeroom
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
- Basic - Light not functioning. Walk in freezer and raw meat walk in cooler **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.dry storage
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Oyster bar
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish - kitchen
- Basic - Single-service articles not stored inverted or protected from contamination. Chemical store **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets. Prep area
- Basic - Uncovered food stored near sink exposed to splash. Handsink next to open ice bin - no splash guard
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. Walk in cooler
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mussel broth
- High Priority - Dented/rusted cans present. See stop sale. Clam chowder **Repeat Violation**
- High Priority - Dipperwell faucet bent downward eliminating required air gap.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap. Observed employee rinsing hands only - improper hand wash **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Wooden sheets used for cooking food in oven - non sealed absorbent wood
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab bisque 46?, crab cakes 45?, batter 45?, batter 69?, potato salad 45?, crab 45?, potato balls 69?, egg wash 65?, butter 59?, scallops 61?, shrimp 65?, scallops 61?, crab cakes 47?, raw fish 47?, sour cream and whipped butter 47?, cheese topped bread 71?, house butter 65?,. Baked potato condiments: sour cream 54?, butter 59?, cheese 59?. Half and half 61?. Bar: half and half 61?, egg whites 62?, clarified butter 85?, butter 60?, shrimp 68?, cream based sauce 50?, oysters 50-56? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Butter/flour sauce **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter and sour cream **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp and lobster fritters 115?, baked potato 130?, ranch 87? (house made with dairy products) **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw pork WIC **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac batter dated 2/27
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed washing single use gloves **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper reheating of sauce
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sheila shine next to mixer and linens **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline gauge thermometer
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 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. Cookline cooler at 59? **Warning**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.back of blade
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Batter at cookline did not cool over a 2 hour period - recommend using time as PHC
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep area. Cooler also full of standing water
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio beef offered on menu and not listed as raw
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel wet in dispenser at handsink in walk in cooler, server station **Repeat Violation**
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3/25/2013 | Complaint Full | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing BAR. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit RIC R33. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. SHAVING CREAM IN KITCHEN AREA.
- Observed build-up of dust on VENT COVER.
- Observed build-up of dust or dirt on HOOD VENTS.
- Observed build-up of mold-like substance on WALL surface.
- Observed build-up of mold-like substance on surface of gaskets for RIC R37.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dishmachine not operational.
- Waste line missing at soda gun holster. IN BAR.
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed inside floor drain with slimy/mold-like build-up. At bar
- Critical - Observed small flying insects in bar area. Under ice bin, around drain.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.hood
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No oyster warning sign with required language provided.
- Critical - Observed cloth napkins used as bread liner stored in open air at bar
- Observed gaskets with slimy/mold-like build-up.
- Critical - Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
- Waste line missing at soda gun holster.
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4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. AT the bar with dairy product in storage. Corrected On Site.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Stuffed cheese olives, open cocktail mixes.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.food stored under waste lines at handwash sink.
- Critical. Observed interior of reach-in cooler soiled with accumulation of residue and glass at both chest reach in coolers.
- Critical. Hot water not provided/shut off at employee hand wash sink. At outside handwash sinks by icemachine .
- Critical. Observed the presence of insects, rodents, or other pests.Ants in kitchen area.
- Observed debris accumulated on kitchen floor.
- Carbon dioxide/helium tanks not adequately secured.
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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