- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.(scoop in black pepper) **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(above slicer)
- Basic - No handwashing sign provided at a hand sink used by food employees.(hand wash sink next to 3 compartment sink )
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(fish in zip lock bags in food prep room)
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Mullet 46°F, ) from previous evening
- 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.(cook touched cooked fish to check temp with bare hands fish reheated to above 145°F, explained proper technique and alternative ways to check temp with a probe thermometer) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Mullet 46°F, )see stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. (Mullet 46°F, )
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee chewing snuff while preparing food.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.Slicer area
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in full bucket in back room of smoker.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Mullett in De boning process from refrigeration to prep to refrigeration. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.(cooks line)
- 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.
- Basic - Exterior door has a gap at the threshold that opens to the outside. ( smoke room)
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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.
- High Priority - Fish/Molluscan shellfish/crab recreationally caught offered for sale or service.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee used handwash sink as a dump sink.(sink in kitchen has a basket screen )
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.Spatula stored between the handle and prep table in the kitchen area.
- Basic - No handwashing sign provided at a hand sink used by food employees.Hand washing sink in the kitchen area.
- Intermediate - Equipment drain line draining into handwash sink in the kitchen area.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.Case of tomatoes on the floor in the walkin cooler.
- Critical - Observed food stored on floor.Raw salmon on a shallow plastic bread rack in the walkin freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Comminuted meat,fish spread,cole slaw at 47 Corrected On Site. Newly prepared product within thhe time allowed to reach 41 placed into cooler.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floor not maintained smooth and durable behind bar.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe beneath 3 compartment sink.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Smokehouse floor not maintained smooth and durable. Repair cracked floor tiles.
- Wet mop not hung to dry.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at smokehouse handwashing lavatory.
- Critical - No conspicuously located thermometer in kitchen cooler.
- Critical - No handwashing sign provided at smokehouse handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed interior of microwave soiled.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Smokehouse hand wash sink lacking proper hand drying provisions.
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8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[cup stored in bulk container ] Corrected On Site.
- Observed lowboy cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb.[rear prep room/2 compartment sink]
- Critical - Working containers of food removed from original container not identified by common name.[ie,salt/sugar?]
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4/20/2011 | 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 food being cooled by nonapproved method. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed cutting board grooved/pitted and no longer cleanable.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Vacuum breaker mising at hose bibb.[spigot in front of ice-maker]
- Lights missing the proper shield, sleeve coatings or covers.[Smokehouse]
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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10/25/2010 | 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. milk in reachin cooler
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue near storage shelves
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. smoked fish @ 88 F
- Observed gaskets/seals on wait staffcold holding unit in poor repair.
- Unwrapped single-service utensils not presented so that only the handles are touched. forks on shelf in kitchen.
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10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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