- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of bar cooler soiled.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Straws in dry storage room floor.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in drink station.
- Basic - Employee personal items stored in or above a food preparation area. Cellphones.
- Basic - Equipment in poor repair. Rusted shelving at low boy cooler at end of cookline. Rusted bottom shelving on prep table near ice machine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soiled reach-in cooler gaskets. Electrolux coolers in cookline and rear prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 52° F, beef 48° F, lamb sauce at 49° F, rice at 47° F, cooked lobster at 52° F, pasta at 50° F all foods at flip top cooler in cookline area. Stop sale issued.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical cleaners over clean utensils in dishwashing area shelving. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Propane over food prep table . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam tags not marked with last date served.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In bar area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 87° F in men's and ladies restroom.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut tomatoes at 49° F at cookline cooler. Cut about 2 hours ago.Placed in working cooler. Corrective action taken.
- Intermediate - Refrigerator 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. Cookline flip top cooler. Ambient temperature reading of 50° F on attached thermometer to cooler .
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty air conditioning vent covers. In rear prep area by freezers.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets. At Electrolux cooler at cookline.
- Basic - Stored food not covered in walk-in cooler. Soups and sauces.
- Basic - Utensils in poor condition. Rusted can opener and stand.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.
- 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. While prepping veggies for later use. Gloves worn. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over arugula at cookline cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Propane above prep area. **Corrected On-Site**
- Intermediate - Clams tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by cooler in rear prep area. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. On the floor at cookline and at bar. For reporting purposes only.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck on clean containers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Flip top cooler in cookline area unable to maintain potentially hazardous foods at 41° F or below. May not store potentially hazardous foods in this cooler until it has been repaired and can maintain foods at 41° F or below.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-contact equipment in poor repair. Lid to ice machine in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At TRAULSEN 4 door cooler and reach in freezer in cookline area.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At pasta and dessert storage freezers in rear prep area.
- Basic - Working containers of food removed from original container not identified by common name. Flour container. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sausage, cut tomatoes, beef , shrimp, calamari, lasagna and butter at 48° F at cookline cooler. Ambient air thermometer in cooler at 50° F. All foods removed from cooler and placed in working cooler. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used cell phone with gloves on and failed to change gloves and wash hands prior to continue prepping. **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. Dishwasher handled ice with her bare hands while filling up her cup with ice. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over veggies at TRUE freezer in rear prep area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Glass cleaner next to clean glasses at bar. **Corrected On-Site**
- High Priority - Two Live flies in kitchen.
- Intermediate - Clam/mussel not marked with last date served.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 90° F at HANDWASH sink near ice machine, 92° F at HANDWASH sink in bar and 95° F at HANDWASH sink in restroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at bar.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
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