- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Observed heavy water inside servers reach in cooler.
- Basic - Equipment not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In produce cooler.
- Basic - Green Cutting boards has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. At storage area. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Observed uncovered soy sauce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw seafood stored over ready to eat crabmeat and cooked lobster. In fish cooler. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Observed an open container of half and half milk with no date mark. In servers reach in cooler. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. tuna poke not detailed **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water **Corrected On-Site** **Warning** CB: recommend using cups with lids and straws for employee and not storing drinks in coolers or shelving above food or clean equipment
- Basic - Soda gun holster with accumulated slime/debris. Bar **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm (in WC bucket and from automatic dispenser) **Repeat Violation** **Warning** CB: quat over 400ppm from dispenser - recommend preparing manually to achieve concentration of 200-400ppm
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5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee restroom **Warning**
- Basic - Ceiling tile missing. Prep area and above WIC and dry goods storeroom **Repeat Violation** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean utensils stored in sanitizer solution **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. Flour bins **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at oyster bar **Warning**
- Basic - Nonfood-contact equipment in poor repair. RIC door not tight fitting or sealed at oyster bar RIC **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Bar **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On plates and platters - storage shelves - frontline. Shelving under handsink at oyster bar **Warning**
- Basic - Soiled reach-in cooler gaskets. Prep kitchen RIC **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. Crab soup **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm (in WC bucket and from automatic dispenser) **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry food bins **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. 1 beet **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Honduran Wahoo may be served undercooked atb135? as informed by chef. Purchased fresh (origin may be wild or farm raised). Fish must be aqua cultured (proof of aquaculture and parasite free feed required), or fish must be filled cooked to a minimum of 145? for 15 seconds. This violation must be corrected by 5/20/13 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blocks 66? - stored overnight at room temp **Corrected On-Site** **Warning**
- 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.crab soup 44-45?, grits 44? **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw oysters above cooked roast beef WIC **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Bacon gast (corn starch based) 3/13, blue cheese butter 3/7 **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - grits, crab soup. Butter - improper cold holding **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Sanitize using dip method in 3 compartment sink - manual prep of quat sanitizer required due to dispenser not at accurate concentration and test strips will need to be obtained. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Red hose connected at 3 compartment sink faucet and mop sink splitter **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters **Warning**
- 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. Reach in coolers at oyster bar at 49-55?. As informed by chef, the coolers and oyster bar are currently not in use - area used for display only. DO MOT USE COOLERS IF INCAPABLE OF MAINTAINING 41? OR BELOW **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bowl and food debris in handsink **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oyster bar handsink **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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3/20/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Seafood reach in cooler at cookline at 48F. Do not store TCS foods unless capable of maintaining 41F or below - use other coolers on cookline.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Dirty rice base [containing cooked ground beef] 49F - prepared day before. Corrected On Site. Discarded.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Repeat Violation. Corrected On Site.
- Equipment and utensils not properly air-dried. Clean plastic food containers. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Dishwash area. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Employee restroom.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing gun - bar. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling and air vents soiled with dust.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Produce cooler. Corrected On Site.
- Observed hole in ceiling. Above seafood walk in cooler; dry storage.
- Observed leaking pipe at plumbing fixture. Under handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter for customers stored in wait station [small bowls] - less than 1 hour. Recommend using time as PHC. Cookline reach in cooler: fish 46F, raw shrimp 49F [cos - discarded].
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for sanitizer bucket. 0ppm. Corrected On Site - 200ppm.
- Critical - Quaternary ammonium sanitizer not at proper temperature. At 129F - manufacturer requires solution be prepared at 65-75F. 0ppm quat sanitizer obtained using water at 129F from automatic dispenser.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Improper cooling - dirty rice base. Corrected On Site. Discarded.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Repeat Violation.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. Dish area hand sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed equipment in poor repair. Cracked lexans.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Green scrubbing pads stored in hand sink in dish area.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb. Incorrectly installed at mop sink.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tileS missing.IN DRY STORAGE AREA
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 PPM AT BAR
- Critical - Hand wash sink lacking proper hand drying provisions. AT BAR Corrected On Site.
- Observed attached equipment soiled with accumulated dust. FAN GUARDS IN BOTH WIC
- Observed cutting board grooved/pitted and no longer cleanable. LONG WHITE CUTTING BOARD
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ON COOK LINE Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. COFFEE FILTERS Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. SORTED BY MONTH NOT DATES
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer the buckets.
- Observed build-up of grease on nonfood-contact surface. Cooking stoves.
- Observed build-up of grease on nonfood-contact surface. Light grease build up on the hood filters.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed dirty knife stuck in the clean knife holder.
- Critical - Observed potentially hazardous food thawed at room temperature. Butter left out on the prep table at room temperature to thaw. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oysters tags. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Rock salt/seasoning container on the shelf before the cookline.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,mushrooms over prepared horseradish Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices,plastic containers
- Critical. Observed soil buildup inside ice bin.
- Equipment and utensils not properly air-dried.
- Critical. Vacuum breaker mising at hose bibb,y connector at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions,fish box Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions,dishmachine area
- Critical. Handwashing cleanser lacking at handwashing lavatory,fish box Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting,service area.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw tuna over pizzas in the freezer.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Equipment and utensils not properly air-dried.
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2/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name,condiments
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,mushroom over ready to eat.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods,raw shrimp over crab legs in walk-in freezer.
- Observed employee with no beard guard/restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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