- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed *Deli salad 45° F, lobster salad 45° F, cut tomatoes 44° F in RIC at prep station next to can opener corrective action taken TCS food iced down and maintenance called. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed cooked onions on storage rack at 80°F cooked 30 min ago. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee breaking boxes and put on gloves and started working with food. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed at waitress station. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **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 *Deli salad 45° F, lobster salad 45° F, cut tomatoes 44° F in RIC at prep station next to can opener corrective action taken TCS food iced down and maintenance called. **Warning**
- Intermediate - Soda gun soiled. Observed at bar. **Warning**
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10/24/2014 | Routine - Food | Warning Issued |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed uninstalls in hand wash by cookline **Corrected On-Site**
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water. Placed into running dipper well. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In waiting area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed food containers stacked and stored while still wet
- Critical - Observed buildup of slime like substance on soda dispensing nozzles. Slime like substance and black buildup on soda head nozzles on soda fountain in server station
- Critical - Observed encrusted material on can opener. Off prep station
- Critical - Observed handwash sink used for purposes other than handwashing. Bartender indicated that hand sink is also used as dump sink behind the bar
- Observed soda gun holster with accumulated slime/debris. Slime like build up in soda gun holsters behind bar
- Critical - Thermometers not calibrated according to manufacturer's specifications. Thermometers 10?f off temperature
- Wet mop not hung to dry. Sitting in mop sink
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- 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 dishwasher handle dirty food wares and not wash hands before handling clean food wares.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic dressing cup being used to dispense diced tomatos at salad prep station reach-in cooler top.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed crab cake at 48 degrees in cookline reach-in cooler drawers closest to walk-in cooler
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed salad topping unit with ambient temperature of 50F, cold line. Also under counter unit with ambient temperature of 59F. Corrected On Site. Engineering on site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shrimps at 46F. Corrected On Site. Items placed on ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.b Observed pasta and crab cakes at 50F. Corrected On Site. Food removed and placed in working unit.
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10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed walk in cooler with ambient temperature of 45F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 45F in walk-in cooler.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed queso dip made last night at 63 degrees in walk-in cooler. Corrected On Site. operator threw away
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw fish stored behind sauteed veggies in cookline reach-in cooler drawer. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw beef observed stored over raw fish in cookline reach-in cooler drawer. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. dangling watches on multiple cookline employees engaged in food preparation
- 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 dishwasher handling dirty food wares then handling clean without washing hands inbetween tasks
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee take off gloves but not wash hands before putting on a new pair
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1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee improperly washing hands. switching gloves without washing hands.
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8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Complaint Full | Inspection Completed - No Further Action |
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