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11/17/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: All of the hand sinks lacked hot water (at least 100°F) at the kitchen and bar (priority foundation). Corrective Action: The hot water was repaired by the end of the inspection.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A bottle of liquor at the bar was adulterated with an insect (priority). Corrective Action: The liquor was discarded.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments: The oyster tags were not marked with the date when they were last sold or served. The oyster tags were not kept in a record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or lab from when they were last sold or served. Oysters in the drawer refrigerator were not stored with a label or tag identifying their certification number to ensure they are not comingled (priority foundation). Corrective Action: Shellfish tag and storage information was provided to the operator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Cut cantaloupe and watermelon were date marked with a discard date of 11/08/2021 in a refrigerator and were not discarded as of 11/17/2021 (priority foundation). Corrective Action: The food items were discarded.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: The following foods on the menu were not marked with a consumer advisory: oysters in the half shell, scallop sashimi, big eye tuna tartar, and All USDA Prime steaks (priority foundation). Corrective Action: Discussed added the * to those food items on the menu with the operator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: Butane fuel was stored on a preparation table and under a preparation table next to food (priority). Corrective Action: The butane was moved to an appropriate location.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments: Clean glasses were stored next to a hand sink in the kitchen and were not protected from contamination (core).
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01/24/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
The hot water at the hand washing sink located in the server station area measured 81° F after continuous use.
Corrective action: re-inspection needed.
6-301.14 Handwashing Signage (C)
All hand washing sinks located in the facility did not have proper handwashing signage.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The facilities menu did not contain a disclosure statement despite the facility serving raw and/or undercooked animal foods.
Corrective action: re-inspection needed.
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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 spray bottle of sanitizer was unlabeled as to its contents on the shelf beneath the cook line hot holding table. A spray bottle of an unknown clear chemical was unlabeled as to its contents behind the bar. A spray bottle of sanitizer was unlabeled as to its contents on one of the front server stations.
Corrective action: the two spray bottles of sanitizer were labeled as to their contents and the clear unknown chemical was discarded by the person in charge.
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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(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
A stack of single use coffee filters were stored with their food contact surface facing upwards on top of the coffee machine in the service area. Two stacks of single use cardboard take out boxes were stored with their food contact surfaces facing upwards on the food preparation table located in the server station area.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.12 Fixed Equipment, Elevation or Sealing (C)
The caulking located at the hand washing sink in the middle restroom was missing.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: 5-501.17 Toilet Room Receptacle, Covered (C)
In the facilities three restrooms the trash cans did not have lids despite women using the facilities.
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