- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed shallow half pans wet nesting on the drying rack.
- High Priority - Dented/rusted cans present. Observed dented can on the can rack, corrective action had operator move to office to be returned for credit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Reach-in cooler 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. Observed cooler number one across from oven , ambient temperature of 52°F.corrective action had TCS food moved to another cooler until fixed . **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- 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. Observed water bottle at bar area .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Observed dented cans in the rack. Discarded by operator . **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. Observed a cook handle cooked shrimp.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not in order.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed bins of shell stock in coolers with no tags.
- 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. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups, beans, chowders in walkin not cooled to 41?F. Some made 1/30, some 1/31. Discarded. See Stop Sale. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher. **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. Lettuce/tomato setups for burger garnish. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing and rinsing pans but not sanitizing at 3 comp sink. Third compartment set up with a chemical that no nearby staff are able to identify. Chemical is not bleach or quat. Emptied compartment and re-set up with bleach. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation. Four or more employees engaged in food prep, chef arrived 20 mins later. **Corrected On-Site**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. No correct knowledge of proper temps.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burger can be cooked to order. Advisory not on regular menu. Advisory is on daily special menu but burger is not a daily special. Sign posted. **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. Chicken in walkin. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Dead end of cookline.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken at 62 in reachin cooler with ambient air temperature at 40 degrees f. observed lobster at 51 degrees f and shredded cheese at 56 degrees f in reachin cooler with ambient at 39 degrees f. observed raw salmon at 49 degrees f and raw raw tuna at 57 degrees f in reachin cooler with ambient at 59 degrees f. observed raw fish at 48 degrees f in reachin cooler with ambient at 52 degrees f. observed raw salmon at 52 degrees f and raw clams at 50 degrees f in reachin cooler drawers under flat top grill with ambient air temperature at 50 degrees f. observed crab cake at 41 degrees f in reachin cooler drawers under fryer with ambient air temperature at 41 degrees f.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler drawers under fryer at 52 degrees f and reachin cooler drawers under flat top grill with ambient air temperature at 59 degrees f. This violation must be corrected by : 07-11-2012 . observed reach in cooler under flat top grill with ambient air temperature at 50 degrees f, 24 hour extension given on violation because parts are ordered and will artive on 7-12-2012
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7/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. observed chlorine sanitizer in 3 compartment sink at 0ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler drawers under fryer at 52 degrees f and reachin cooler drawers under flat top grill with ambient air temperature at 59 degrees f. This violation must be corrected by : 07-11-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed chicken at 62 in reachin cooler with ambient air temperature at 40 degrees f. observed lobster at 51 degrees f and shredded cheese at 56 degrees f in reachin cooler with ambient at 39 degrees f. observed raw salmon at 49 degrees f and raw raw tuna at 57 degrees f in reachin cooler with ambient at 59 degrees f. observed raw fish at 48 degrees f in reachin cooler with ambient at 52 degrees f.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw fish stored above vegetables in reachin cooler drawers under flat top grill.
- Observed soda gun holster with accumulated slime/debris. server station next to bar.
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7/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing 3 compartment sink at 0ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler under lettuce box with ambient air temperature at 47 degrees f . obsereved reachin cooler drawer under fryer at 50 degrees f. also obsereved reachin cooler drawer 53 degrees f. under grill. This violation must be corrected by : 04-12-2012 .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. observed scoop with handle in contact with seafood salad in reach in cooler drawer
- Critical - Observed buildup of slime on soda dispensing nozzles. obsereved slime like build up in soda nozzle holders behind the bar.
- Critical - Observed dented/rusted cans. observed dented cans not segregated in dry storage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle raw hamburger then remove gloves and directly put on a new pair of gloves without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. observed employee handle grilled cheesed sandwich, cooked hamburger and hamburger bun barehanded.
- Observed ice scoop with handle in contact with ice behind the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed shredded parmesian cheese at 48 degrees , shrimp at 51 degrees f, and hard boiled eggs at 50 degrees f in reachin cooler under lettuce box ambient air temperature at 48 degrees f. observed raw fish at 45 degrees f and scallops 44 degrees f in reachin cooler drawer under fryers with ambient air temperature at 50 degrees f. also obsereved raw hamburger at 45 degrees f and raw grouper at 46 degrees f in reachin cooler drawer under grill with ambient air temperature at 53 degrees f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. obsereved raw beef stored behind raw fish in reach in cooler drawer under grill. also obsereved raw hamburger above raw fish in reach in cooler drawer under grill.
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4/11/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A Manager certification test scheduled for November. On 12/12/11 callback, test sheduled for 1/09/2012, test confirmation provided order # 7029
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12/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager certification test scheduled for November
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9/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - No Certified food manager on site, 4 or more employees engaged in food preparation.
- Critical - No hot water available @ bar handsink
- Critical - Observed cantalpe @ 46 Degrees F in reach-in cooler (expo line) - ambient cooling 41 Degrees F within 4 hours
- Critical - Observed dead roach on top of dishmachine counter. Observed live roach on wall of dishmachine. Obsered 1 live roach on gasket of reach in cooler (cook line drawer). Also 2 live roaches on card board container by dishmachine.
- Critical - Observed employee whaisng hands with cold water also with no soup - cook line
- Critical - Observed paper towels missing - cook line handsink - COS
- Critical - Observed raw fish 2 48 Degrees F also crab meat @ 52 Degrees F - Cookline reach-in cooler
- Critical - Observed raw oysters (served raw) on bottom shelf - raw fish above thense containers. Keep tags in containers until last one is served and date tags
- Critical - Observed raw shrimp in standing water under preparation sink - COS
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9/2/2011 | Routine - Food | Warning Issued |
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES. OBSERVED WALK IN COOLER WITH AMBIENT TEMPERATURE OF 44 F. MUST FAX REPAIR INVOICE.
- Critical - COOKED POTENTIALLY HAZARDOUS FOOD NOT COOLED FROM 135 DEGREES FAHRENHEIT TO 41 DEGREES FAHRENHEIT WITHIN 6 HOURS. OBSERVED CLAM CHOWDER AT 49 DEGREES F AND BEAN SOUP AT 49 DEGREES F. CORRECTED ON SITE. ITEMS DISCARDED.
- Critical - OBSERVED HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING. OBSERVED SPOON AND TONG HANGING FROM HANDSINK, COOK LINE. CORRECTED ON SITE.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. OBSERVED RAW FISH AT 45 DEGREES F, REACH IN COOLER UNDERNEATH FRYERS. ALSO RAW FISH AT 43 DEGREES F IN COOLER. CORRECTED ON SITE. ITEMS ON ICE.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED IN AN IMPROPER MANNER. OBSERVED LOBSTER, SHRIMP AND FISH IN STANDING WATER. CORRECTED ON SITE.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo at 50F, and beans at 52F made yesterday. Food discarded. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee placing raw fish with gloved hand and then touching flour tortilla without washing hands or changing gloves.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handling dirty and clean dishes without washing hands.
- Critical. Observed employee improperly washing hands. Observed employee rinsing gloved hand in handsink.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths in wait station and cooking line.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed pan coating spray, oil bottle and tong in handsink, cook line.
- Critical. No handwashing sign provided at a handsink used by food employees, cook line and bar area.
- Critical. Hand wash sink lacking proper hand drying provisions, cook line and bar area.
- Observed personal care item stored with food. Observed pink lunch box inside reach in cooler by wait station.
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. calamari stored over potatoes reach in cooler.
- Critical. Observed food stored on floor. potatoes in walk in cooler.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open beverage in dishmachine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline.
- Critical. Observed toxic item stored in food preparation area. lubricant on preptable.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees. bar
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12/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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