- Basic - Light not functioning. Walk-in freezer.
- Basic - Plumbing system in disrepair. Water dripping from walk-in cooler fan unit, seafood walk-in cooler.
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08/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Exterior bar with glassware exposed to contamination from outside elements.
- 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**
- Basic - Floor tiles cracked, broken or in disrepair. Side cook line.
- Basic - In-use utensil stored in sanitizer between uses. Knives On cook line and in walk-in cooler.
- Basic - Light not functioning. Walk-in freezer.
- Basic - Plumbing system in disrepair. Water dripping from walk-in cooler fan unit, seafood walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 45° potato 45° shrimp 45° raw fish 45° in seafood walk-in cooler.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. At main bar. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk-in cooler. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dish station. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Walk-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. Foods 45° ambient 43° in seafood walk-in cooler.
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6/9/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile grid/support structure in prep area rusted.
- Basic - Leaking pipe at plumbing fixture. Under prep sink in kitchen. Under building at drain lines.
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep room.
- Basic - Stored food not covered in walk-in cooler. Dressing, sauce. **Corrected On-Site**
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. By steam unit.
- 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. Bleach bucket empty at bar dish machine. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Discarded by manager, leftover rice in warmer.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room.
- Intermediate - No soap provided at handwash sink. Prep room.
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8/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Salad cooler, line drawers and one line cooler not maintaining potentially hazardous food/time/temperature control for safety foods at 41 or less.
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6/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Salad cooler, line drawers and one line cooler not maintaining potentially hazardous food/time/temperature control for safety foods at 41 or less.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep room.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Pellet feed letter not available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Line drawer fish, crabcake 51; line cooler chicken dumpling, tuna burger 54; salad cooler tuna, eggs, melon 45. All stocked from walk-in cooler less than 4 hours ago, all removed for storage/chill.
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6/11/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of foods.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Salad cooler, line drawers and one line cooler not maintaining potentially hazardous food/time/temperature control for safety foods at 41° or less.
- Basic - Fan cover in prep room has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in undrained ice. Shrimp, oysters at raw bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in bucket.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep room.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Clarified butter 109° on line for 2 hours.
- 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. At bar, bucket empty. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Pellet feed letter not available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Line drawer fish, crabcake 51°; line cooler chicken dumpling, tuna burger 54°; salad cooler tuna, eggs, melon 45°. All stocked from walk-in cooler less than 4 hours ago, all removed for storage/chill.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by steam table on cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. At bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaners.
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6/10/2013 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. Cook line hand wash sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler. Overhead cooler at coffee station.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sinks.
- Basic - Waste line missing at soda gun holster.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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