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08/11/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-103.11(I)(K) Person-In-Charge-Duties (Pf)
The inspector observed a lack of managerial control in properly maintaining and monitoring the following: the temperatures of time/temperature control for safety foods during cold holding, and the chemical concentration of the chemical sanitizer in the dish machine.
Corrective action: the inspector educated the person in charge on test strip use for the chemical sanitizer concentration and provided them with a refrigeration temperature log.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
Three employee beverages were observed on the dry storage rack above boxes of onions.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C)
The two hand washing sinks in the kitchen did not have proper signage to remind employees to wash their hands.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf)
The record keeping system in place for the oysters was not organized in chronological order based on date.
Corrective action: the inspector educated the person in charge on proper record keeping based on date.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed handling raw fish and then obtaining raw vegetables from a container.
Corrective action: discussed raw animal food handling during follow up inspection.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw brussels sprouts were stored under raw scallops and raw clams in the two-door refrigerator next to the grill line.
Corrective action: the brussels sprouts were moved to prevent cross contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of chlorine residual at the dish surface after the final rinse of the dish machine did not range between 50-200 ppm.
Corrective action: the person in charge primed the dish machine sanitizer to reach a concentration between 50-200 ppm.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
Cooked mango chutney (102° F) in the walk-in refrigerator did not properly cool from 135° F to 70° F in 2 hours.
Corrective action: the above item was discarded (see voluntary condemnation).
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items in the walk-in refrigerator measured greater than 41° F: 400 raw oysters (48°-49° F), crab cake sauce (47°-48° F), stone mustard (47°-48° F), creme brulee (47° F), mac sauce (47° F), marinara sauce (46° F), lobster bisque (47° F), cilantro lime sauce (45° F), chipotle sauce (44° F), mango bbq sauce (47° F), safron rice (46° F), liquid egg yolks (48°-50° F), sour cream (46° F), cream cheese (44° F), Alfredo noddles (47°-50° F), macaroni noddles (46° F), milk (46° F), buttermilk (49° F), raw beef fillets (48°-49° F), raw bacon (47° F), conch chowder (48° F), and clam chowder (52° F).
Corrective action: the cilantro lime sauce and chipotle sauce were moved to other refrigerator units in the kitchen to rapidly cool. The rest of the above items were discarded (see voluntary condemnation).
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Three buckets of sauce in the walk-in refrigerator were not properly date marked with a prepped-on date or discard date.
Corrective action: the inspector had a discussion with the person in charge on date marking requirements.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-201.11 Separation-Storage (P)
A container of quaternary sanitizer tablets was found stored above a food preparation area.
Corrective action: discussed with person in charge during follow up inspection.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The refrigerator units around the kitchen area were not provided with interior temperature measuring devices.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Bulk containers of flour, panko, and sugar were not labeled as to their contents.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
6-501.111 Controlling Pests (C)
Multiple fruit flies were observed in a box of red onions in the dry storage rack.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
In-use utensils were found stored in buckets containing warm standing sanitizer water throughout the facility.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-904.11 Kitchenware and Tableware-Preventing Contamination (C)
A bowl without a handle was found in a container of cooked rice in the two-door refrigerator next to the grill line.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-101.11 Surface Characteristics-Indoor Areas (C)
Multiple holes were observed on the wall above the cold top next to the grill line.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-305.11 Designation-Dressing Areas and Lockers (C)
A phone was observed on the oyster shucking station counter. A phone and a container of antacid tablets were observed on a shelf of clean dishes next to the ware washing area.
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02/28/2020
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: An employee was observed handling a raw oyster and then clean plates without first washing their hands. Corrective Action: Discussed proper handwashing procedures with manager to review with employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hot water of at least 100°F was not available at handsinks throughout the kitchen. Corrective Action: The mixing valves were adjusted to allow proper hot water.
Paper towels were not readily available at the mens restroom handsink. Corrective Action: Paper towels were provided.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: Shellstock tags were not labeled with the date of the last one sold and were not stored in chronological order. Corrective Action: Discussed requirements with the manager.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Cooked rice in the walk-in cooler, salsa in the grill line reach-in cooler, and chowders in the display case requiring date marking were not properly labeled. Several items throughout the facility were date marked with an 8 day discard date rather than the 7 day discard date. Corrective Action: Discussed requirements with the manager.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Chemical spray bottles by the dish machine and front counter were unlabeled as to their contents. Corrective Action: The bottle were properly labeled.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Soup bowls by the steam table were stored with their food contact surfaces exposed.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The caulking on the ventilation hood was torn. The cover for the bar ice machine was missing. The front cover for the large ice machine was missing.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The ventilation hood was soiled with dust and grease.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The floor edges throughout the kitchen were soiled with food debris. The ceiling in the kitchen was soiled with dust.
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08/30/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Hot water at the handwashing sinks at the grill line and at the dish machine area were less than 100°F. Corrective Action: The mixing valves were adjusted to provide hot water of at least 100°F.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: The shellstock tags for required items were not kept in chronological order.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The dish machine failed to produce a concentration of 50-200 ppm during the final sanitizing rinse. Corrective Action: The empty container of sanitizer was changed to allow the dish machine to produce a concentration within range.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cooked noodles were 50°F in the corner cold-top cooler. Coleslaw was 54°F in the left grill line cold-top cooler. Corrective Action: The amount of product was adjusted to be below the cold level line of the container to properly hold at 41°F and below.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A chemical spray bottle under the grill line area handsink was unlabeled as to its contents. Corrective Action: The chemical spray bottle was properly labeled.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: Containers of food were stored on the floor under the bar handsink drain pipe.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: The handle for the ice scoop at the bar ice machine was stored directly in the ice. Spatulas at the grill line were stored in a container of standing room temperature water.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: The foil lining the hot holding unit above the grill was not smooth and easily cleanable. The door for the ice machine at the bar was missing. The top cover for the large ice machine was missing.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: The ventilation hood filters and ventilation hood were severely soiled with dust and grease. The interior and exterior of equipment throughout the kitchen was soiled with food debris. The caulking on the 3-compartment sink was soiled with mold. The top of the dish machine was soiled with debris. The large orange floor fan was soiled with dust. The storage racks in the walk-in cooler were soiled with debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The atmospheric vacuum breaker for the mopsink faucet was broken.
The condenser unit in the walk-in cooler was leaking.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall above the 3-compartment sink was soiled with food debris. The floor behind the grill area was soiled with food debris. The floor edges throughout the kitchen were soiled with debris. The ceiling in the kitchen was soiled with dust.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Two filters were missing in the ventilation hood.
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01/25/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): The facility could not provide a certificate for a certified food protection manager on staff. Provided handout of accredited classes to facility.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): Procedures for clean-up of vomiting and diarrheal events were unknown. Provided example handout to facility to implement procedures.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C): Employee food was stored directly on customer food items in the dry storage area. An uncovered employee beverage was stored above customer food items in the dry storage area.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): The main grill line handsink was used as a dumpsink by evidence of food in the basin. A towel was stored on the lip of the main grill line handsink. The importance of designated handsinks was discussed with the manager to review with employees.
6-301.14 Handwashing Signage (C): Several handsinks throughout the facility did not have signs notifying employees to wash their hands.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: 3-203.12 Shellstock, Maintaining Identification (Pf): The date when the last shellstock from a container was sold was not recorded on several past tags/labels.
3-402.11 Parasite Destruction (P): Fish freezing documents were not available for required fish sold raw or undercooked.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf): Several items throughout the facility requiring date marking were not properly date marked. Provided handout to manager on date marking requirements.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf): A chemical spray bottle under the main kitchen handsink was unlabeled as to its contents. The chemical spray bottle was properly labeled.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-501.115 Prohibiting Animals (Pf): A dog was observed at the bar area and employees did not inquire about the dog being a service animal. Discussed importance of prohibiting animals and guidelines with manager to review with employees.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C): The door to the bar ice machine was missing. The top cover for the kitchen ice machine was missing.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf): Testing strips for the dish machine were not readily available at the facility.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The ventilation hood was severely soiled with grease. The hot holding unit above the stove was soiled with food debris. The caulking on the 3-compartment sink was soiled with mold. The door gaskets on the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C): The faucet on the main grill line handsink was not secure and leaking.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The ceiling in the kitchen was soiled with dust. The floor edges in the kitchen were soiled with food debris.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-202.12 Heating, Ventilation, Air Conditioning System Vents (C): A filter for the ventilation hood was missing.
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01/05/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved employee beverage containers were stored on or above food preparation surfaces throughout the kitchen. The beverages were moved to a designated spot, proper employee beverage container and storage solutions were discussed with management.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not available at the mens restroom hand sink. All hand sinks should be equipped with hot and cold running water under pressure. Follow up to be conducted within 7-10 days.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil was used to cover multiple equipments throughout the cook line.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: Caulking at the three compartment sink was not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cook line main reach-in refrigerator storage racks were soiled with food debris. Floors underneath the ice machine, dish machine and mixing station was soiled with food debris and grime.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The metal strip to the wall left of the cook line was not sitting flush against the stainless steel wall covering. Multiple holes were present on the wall above the three-compartment sink.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: The soda syrup station closet floor was cluttered with paper and various items.
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06/07/2016
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Shellfish tags were not being retained by the facility for the required 90 days and were not marked with the date last used.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A container of shrimp were thawing under cold water in the hand sink basin located next to the three compartment sink.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Cooked rice located on the bottom shelf of the speed rack in the kitchen cooling at room temperature was 126 F.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Several items stored in the cook line cold top refrigerator located next to the kitchen preparation sink were between 54-61 F.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water available at the mens restroom hand sink only reached a temperature of 86 F.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Tin foil was observed lining the cook line catch basins. The door gaskets on the pull out drawer refrigerators and the beverage air reach in freezer were torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood vents located above the grill were soiled with grease and dust.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Knives were stored in the gap between the cold top refrigerator located next to the preparation sink and the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The cold water handle on the hand sink located next to the three compartment sink was loose and not functioning correctly. A leak was present on the faucet base on the cook line hand sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in several walls located throughout the facility. The floor located below the cook line grill was soiled with grime.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: An employee phone and speaker was observed stored on the preparation table located adjacent to the fish display refrigerator.
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07/07/2015
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The menus and table menus were missing asterisks next to the consumer advisory statement, a disclosure statement on the consumer advisory and asterisks located next to the items that can be served raw or undercooked.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Shrimp (48°F), sliced lettuce (50°F) and pepper jack cheese (46°F) stored in the cold top refrigerator located on the cook line were above 41°F. The ambient temperature of the cold top refrigerator located on the cook line was 48°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not available at the hand sink located in the bar area.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: Stainless steel cleaner was stored next to single service utensils in the storage cabinet located across from the mens restroom.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Several door gaskets located on the pull out drawer refrigerators, reach in refrigerators and cold top refrigerators located in the kitchen were torn. Tin foil was observed lining the catch pans on the grill.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood vent covers located above the grill were soiled with grease and dust.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucets located on the cook line hand sink and the hand sink located next to the three compartment sink were leaking.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were present in the walls located above the three compartment sink and next to the reach in refrigerator near the grill.
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06/10/2014
Inspection, Routine
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: The owner stated that salmon is smoked at this residence.
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| 01d - Critical |
| Food Source: HACCP plan |
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Inspector Comments: The owner smoked salmon, then vacuum packaged it and offered it for sale to the public, without an approved HACCP plan.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage container was present on the blue cutting board by the seafood case, and two employee beverage containers were stored on top of the low temperature dishmachine.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Tuna steaks and fresh halibut steaks in the cold drawers beneath the grill were 47°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: An unwrapped box of frozen corn was present inside the single-door Beverage Air freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: An unapproved vacuum bag sealer and vacuum bags were present in the kitchen.
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| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
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Inspector Comments: The cook's line cold top refrigerator did not have a thermometer.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: The operator did not have chlorine or quaternary ammonia test strips.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bottom interior of the True single-door reach-in freezer was soiled with food debris.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The cooks' line cold top refrigerator door hinges were soiled with food residue.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cooking utensils were stored in a metal container with ambient room temperature water, near the grill.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Food debris was present on the floor beneath the shelves in the walk-in refrigerator.
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