- Basic - Uncovered food stored near sink exposed to splash. In bar, lemon, lime wedges stored adjacent to handsink.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor. **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. Inside bar, glass washer.
- High Priority - Toxic substance/chemical stored by or with food. spray cleanser stored by dry foods in back prep area. **Corrected On-Site**
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machines. **Repeat Violation**
- Intermediate - Clam/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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11/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink by the walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait staff area
- Basic - Soda gun holster with accumulated slime/debris. Bar
- Basic - Waste line missing at miss soda gun holster in outdoor bar
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Steak, burger cooler cross from the charbroiler
- Intermediate - No soap provided at handwash sink. Bar area
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Box of oil next to fried chicken prep station. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers in dish washing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door next to beverage walk in cooler.
- Basic - Food stored in back prep area not covered.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In storage area next to wait station.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Onions in walk in cooler at 67f for 2 1/2 hours. Corrective action: product placed on a sheet pan and placed in walk in freezer for temperature recovery.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken portioned in day bags at 58f to 61f for 2 hours in reach in cooler next to walk in cooler. Corrective action: product placed in walk in freezer for temperature recovery.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink next to dumpster. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. All 3 ice machines next to bag in the box sodas
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag on Oysters in walk in cooler removed. Operator states it will be used in within 24 hours.
- Intermediate - Cutting board(s) stained/soiled. In back prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onions at 67f for 2 1/2 hours in Walk in cooler.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Dicer had onion particles. Back prep table.
- Intermediate - Water filter not changed according to manufacturer's instructions. Water filter dated 12/4/12.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Container of vegetable oil outside walk in cooler. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.dishmachine in outside bar area tested 0 ppm chlorine after 4 runs. Operator primed device.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes in wait station area along the wall ,under ice temped 46°f. Product was not in the process of preparation or cooling. Corrective action: operator submerged product under ice and placed more ice around it to chill. **Corrected On-Site**
- Intermediate - Blue ice scoop container was soiled at the bottom near managers office. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.Flour bin
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 44 in wine cooler
- High Priority - Toxic substance/chemical improperly stored. On bar area hand sink ledge **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Wine cooler temperature 44
- Intermediate - Cutting board(s) stained/soiled. White board
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Salt for water system Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken,cheese 46-47F in red bull cooler, voluntarily discarded by mgr
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushrooms 109F less than 2 hours, held outside of temperature control. Heated to 165F for continued hot holding
- Critical - Red bull cooler incapable of maintaining potentially hazardous food at proper temperatures.Do not store potentially hazardous foods in this unit until maintaining 41F or colder
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water, icemaker scoop
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4/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine tested below 50 ppms after several cycles. Do not use dishmachine for sanitizing. Setup manual sanitizer until dishmachine is repaired.
- Critical - Handwashing sanitizer lacking at handwashing lavatory. Warewashing/preparation area Corrected On Site.
- Critical - No oyster warning sign with required language provided. Need to add another advisory in outside bar
- Observed attached equipment soiled with accumulated grease. Vent over icemakers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Icemaker scoop.
- Observed square white cutting board on cookline grooved/pitted and no longer cleanable.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 51F, sour cream 54F for less than 1 hour per operator, moved to cooler for temperature recovery to 41F immediately Operator may use time plan.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.Bar area, tested zero ppms, do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired
- Violation: 23-05-1 Observed residue build-up on underside of blender at bar area Corrected On Site.
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9/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Bar area, tested zero ppms, do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Outside bar tested zero ppms. Do not use dishmachine until plans are approved.
- Critical - No handwashing sign provided at a handsink used by food employees.Women's restroom
- No plan review submitted and renovations in progress.Facility has added a dishmachine in an area unapproved for warewashing. This violation must be corrected by : 9 8 11.
- Observed attached equipment soiled with accumulated dust.Vents over icemaker area
- Critical - Observed buildup of slime in the interior of both right ice machines Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.In missing dust caps surface
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 51F, sour cream 54F for less than 1 hour per operator, moved to cooler for temperature recovery to 41F immediately Operator may use time plan.
- Critical - Observed raw animal(clams)food stored over ready-to-eat food.(shrimp and cooked mussels) in walk in cooler Corrected On Site.
- Observed residue build-up on underside of blender at bar area Corrected On Site.
- Observed white cookline cutting board grooved/pitted and no longer cleanable.
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7/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 44F in walk in cooler. Advised to ice product.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 53F on cookline for 3.5 hours, operator discarded.
- Observed 2 cookline cutting boards grooved/pitted and no longer cleanable.
- Critical. No handwashing sign provided at a handsink used by food employees.Server's area by expo line Corrected On Site. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.Outside bar and server's area. Corrected On Site.
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10/13/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 45F in bar reach in cooler less than 2 hours, moved to effective refrigeration
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter 118F less than 1 hour reheated to 135F minimum for continued holding
- Critical. Observed food being cooled by ineffective method.Potatoes cooling in quantity over 2 inches deep and covered in walk in cooler 1
- Critical. Walk in cooler 1 incapable of maintaining potentially hazardous food at proper temperatures.Food temperature marginal at 42-43F. Advised to lower temperature to 41F or colder.
- Critical. Bar reach in cooler incapable of maintaining potentially hazardous food at proper temperatures.Milk temperature 45F. Advised to lower temperature to 41F or colder.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.One reads 40F in icepoint
- Missing soda gun holster at bar service station
- Critical. Vacuum breaker mising at hose bibb.At exterior bar
- Critical. No handwashing sign provided at a handsink used by food employees.Server station by restrooms
- Critical. No handwashing sign or soap provided at a handsink used by food employees at outside bar
- No suitable facilities provided to store employee clothing and other possessions.Back packs stored over food in dry storage area
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Bulk deli meats in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sour cream 46F.(backne cooler) Advised no double pan for better cold transfer
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Conch fritter batter 54F. Advised no double pan for improved cold transfer. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fish dip 44F, boiled eggs 45F,seafood salad 44F. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Pick up cooler food temperatures 44-45F. Advised to liwer temperature to 41F or colder.
- Critical. Observed raw animal food stored over ready-to-eat food.Beef fritters over baked goods in walk in freezer. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.Bar, 2 3-bays, tested zero ppms chlorine. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Sanitizer bucket empty. Corrected On Site.
- Observed utensils stored in crevices between equipment.Butcher knife at pickup cooler Corrected On Site.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Food temperatures in right cookline cooler ranging in temperature from 47-50F. Manager states thst this foid has not been out of temperature for more than 4 hours. Advised to relocate foods to effective cooling unit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Hush puppy batter 76F, conch fritter batter 56F. Advised to relocate to effective refrigeration for temperature recovery.Do not double pan foods.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Krab ranch dressing 56F over hours.
- Critical. Observed food being cooled by nonapproved method.Foods cooling placed into deep containers for cooling. Advised.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Cooked onions 109F and chicken 58F after cooling 4 hours. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Right cookline traulsen unit, food temperatures 47-50F. Advised to lower temperature to 41F or colder.Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over fish in ach in cooler Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, walk in cooler condenser fan unit drain pan has hole allowing water to drip.
- Critical. Observed buildup of slime black moldlike substance in the upper interior of ice machine.Left machine
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing.Warewashing area, used as a dumpsink
- Critical. Observed handwash sink used for purposes other than handwashing.Outside bar,used as a dumpsink
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7/2/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 1/13/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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