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03/15/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.12 Hand Drying Provision (Pf)
Soap and paper towel were not available at the hand sink in the bar area.
Corrective Action: Soap and paper towel were placed at the hand sink.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not provided at the hand sink in the ware washing area.
Corrective action: Manager contacted maintenance.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Employee at the cooks line was observed handling raw breaded fish then proceeding to nudge cooked shrimp onto a plate with their gloved hand.
Corrective Action: Employee was advised on cross contamination when handling both raw and cooked foods.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Employee at the cooks line used tongs to pick up raw lobster, then proceeded to use the same tongs to handle cooked fish.
Corrective Action: Employee was advised to use different tongs on raw and cooked items.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items in the reach in refrigerator on the cooks line were above 41 degrees F: cooked grits 48 degrees F, cooked mac and cheese 44 degrees F, precooked mushrooms 47 degrees F.
Corrective Action: Manager moved the items to the walk in refrigerator and contacted maintenance.
Cooked noodles in the walk in refrigerator were at 56 degrees F.
Corrective Action: Manager placed the noodles into two separate containers.
Frozen yogurt beverage mix in the bar area was at 60 degrees F.
Corrective Action: Employee placed the mixture in an ice bath.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Chocolate milk in the reach refrigerator at the front of the kitchen was not marked with a discard date.
Corrective Action: Manager discarded the milk.
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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 bin in the dry storage area was not labeled with a common name.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments:
4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
A single use bowl was stored and being used to scoop flour from a large food container in the dry storage area.
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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 shelf inside of the reach in refrigerator across from the fryer was soiled.
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02/26/2020
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P)
An employee was observed entering the kitchen then donned a pair of gloves and touched salad, without first washing their hands.
A cook line employee was observed touching raw fish and crab legs, then touched clean kitchen utensils and continued with food preparation without removing their gloves and washing their hands.
Corrective Action: Provided education on proper handwashing procedures.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
A container of raw crab was stored directly above lemons in the walk in refrigerator.
Corrective Action: The crab was moved to an approved location.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-703.11 Hot Water and Chemical-Methods (P)
The kitchen warewashing machine did not reach a surface temperature of 160°F or greater.
Corrective Action: The repair company was contacted prior to the end of inspection, the three compartment sink will be used to wash, rinse, and sanitize.
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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)
Shredded cheddar cheese measured 64°F, and sour cream measured 50°F at the baked potato station.
Corrective Action: Both items were moved to an approved refrigeration unit to be rapidly cooled to 41°F or below.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
A container of half and half stored in a bar refrigerator was not date marked, and was held past the expiration date of 2-20-20.
Corrective Action: The item was voluntarily discarded.
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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 pouch of chemicals and a bottle of degreaser were stored above uncovered clean glasses to the right of the mop sink.
Corrective Action: The glasses were moved to an approved location.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: 4-801.11 Clean Linens (C)
A kitchen oven mitt was excessively soiled on the cook line.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf)
A high heat measuring device was not provided for the facility's high heat dish machine.
Corrective Action: Provided education on high heat measuring devices.
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02/28/2019
Inspection, Routine
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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)
Door gaskets on all cook line refrigerators were soiled with food debris.
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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 floor underneath the storage racks in the back kitchen dry storage room was soiled with food debris.
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08/28/2018
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: The handsink at the bar had drink containers thawing in it. Corrective Action: Discussed handsink usage with the employee and manager.
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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: Frozen yogurt mix in an ice bin at the bar was 51°F. Corrective Action: The drink mix was placed in the refrigerator behind the bar.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The temperature at the dish surface after running a piece of equipment through the dish machine was less than 160°F. Corrective Action: reinspection required. All dishes need to be sanitized in the three compartment sink until the dish machine is reaching the proper sanitizing temperature (160°F) at the dish surface.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The handsink near the drink dump area in the warewashing area was unable to have hot and cold water working at the same time and the hot water was too hot (great than 110°F) to wash hands. Corrective Action: Reinspection required.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The sprayer in the warewashing area hung below the flood rim. Corrective action: reinspection required.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle in the chemical storage room was unlabeled as to its contents. Corrective Action: The spray bottle was appropriately labeled.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board on the cook line was deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The inside panel of the door on the line reach-in refrigerator was broken.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gasket on the reach-in freezer on the cook line was soiled with food debris.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain under the wareashing machine contained debris causing the floor to flood.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the shelves in the dry storage area were soiled with debris. The floor under the equipment in the warewashing area was soiled with grime.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the vent hood was not functioning.
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08/14/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee beverage was observed next to a cutting board on a food preparation table on the grill side of the cook line. An employee beverage was observed on a food preparation table in the back of the kitchen.
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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: 1 1/2 cups of grilled shrimp were measured at 76°F cooling in the four door (glass door) reach in refrigerator overnight thus not reaching below 70°F in two hours and below 41°F in the following four hours (total six hours of cooling).
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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: A stainless steel pan of alfredo sauce was measured at 45°F in the cold top refrigerator on the cook line.
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| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
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Inspector Comments: A mouse, dead, and mouse droppings were observed in the small ware closet adjacent to the back door.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A spray can of Easy Off cleaner was stored next to clean dishes on the shelves on the cook line.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Two bottles of cooking oil were stored on the cook line unlabeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cutting board on the cook line was grooved and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed in the single door reach in refrigerator on the left side of the cook line. The chemical closet door was in disrepair.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking behind the sprayer hose sink in the ware washing area was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Aluminum foil was observed being used as liner for a shelf behind the burners on the cook line. The material is not easily cleanable throughout the day. The ventilation hoods were soiled with grease and debris. The top of the dish machine was soiled with debris.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Dishes located on the shelf above the triple sink were stacked wet.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The drain line connected to the triple sink was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
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Inspector Comments: The dumpster lids were observed open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Holes were observed in the wall, FRP, at the end of the cook line adjacent to the four door reach in refrigerator.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Two gaps were observed at the bottom corners of two exterior doors thus not preventing the entrance of pests into the facility.
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01/28/2016
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A dead winged insect was present inside a bottle of vermouth liquor at the bar.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: Observed an employee in the kitchen retrieve a container lid from the floor with gloved hands, then proceed to remove their gloves and don a new pair of gloves without washing their hands in between glove changes.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A sprayer with a shut-off was installed on a hose directly downstream from the utility faucet atmospheric vacuum breaker (beneath the warewashing area hand sink).
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Cooked shrimp was being cooled inside a tightly covered plastic container in the reach-in refrigerator at the cooks' line.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A plastic pour bottle at the kitchen wait station was in disrepair.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The one-door reach-in refrigerator door gasket, at the cooks' line, was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The warewashing area sink caulking was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A cutting board, on the storage shelf, was soiled with dried on food debris. A knife utensil, inside the wall mounted storage unit, was soiled with dried on food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Clean dishware was stacked while wet on the kitchen storage shelf.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Coffee filters at the wait station were stored uncovered.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cooks' line hand sink hot water faucet was leaking. The warewashing area hand sink caulking was in disrepair. The three-compartment sink cold water faucet was leaking.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light shield in the walk-in refrigerator was cracked. Light bulbs in the dry storage room were not operational.
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10/16/2015
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A red bell pepper, inside the walk-in refrigerator, was spoiled with a black mold-like residue and stored with wholesome bell peppers.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A wire whisk was stored inside the cooks' line hand sink basin. A beverage cup was stored inside the warewashing area hand sink basin.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two employees at the cooks' line were observed drinking from uncovered beverage cups.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Overstocked chopped lettuce at the cooks' line cold-top refrigerator measured 51°F. A large container of raw bay scallops, which was stored directly on top of a large tub of ice on the kitchen food preparation table, measured between 45°F to 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 cooks' line hand sink.
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03/04/2015
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The "empty date" of fresh oyster tags were not being recorded on all applicable tags.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Fruit flies were observed in a bottle of rum and a bottle of vodka at the bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelves were rusty in the small reach-in refrigerator housing crab legs on the cook's line.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets were torn on the small reach-in freezer to the left of the fryer on the cook's line.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The door gaskets were soiled in the small reach-in freezer to the left of the fryer on the cook's line.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes were stacked wet and nested on the drying racks.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of the bread crumb scoop was stored in contact with the product.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking around the server's line hand sink was permanently stained.
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