Jun 19, 2014 (Routine)

• Food separated and protected
  Raw eggs stored above other food items.(moved) (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  The ice cream freezer needed defrosting and cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board(s) needed resurfacing or replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gaps at drain(s)-prep sink, ware washer, ice machine.((lifted) (Corrected On Site)

Mar 18, 2014 (Follow-up)

• Proper cold holding temperatures
  Scallops and crab meat held at improper temperature. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  One cold holding unit observed not working and storing crab and scallops. Three pounds of scallops discard and crab meat prepared two hours prior moved to another unit. All items removed. A sign was posted stating the unit is out of order. Repair service has been requested. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal not installed. Electrical work has been performed to install the unit and GM provided an invoice for the unit to arrive tomorrow for installation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 11, 2014 (Complaint)

• Management awareness; policy present
  Documented employee health policy not present. Manager cannot identify big 5 foodborne illnesses. Current documents were presented to manager on site and big 5 illnesses and procedures for reporting were discussed. (Corrected On Site)
• Hands clean and properly washed
  Observed food handler change gloves and tasks and put new gloves on without a hand wash. One team member observed washing hands throughout inspection. Employees change tasks multiple times without glove changes and hand washes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No hand washing sign present at hand sink in bar, in mens employee restroom, or on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Paper towels not present at hand sink in bar, prep, and line. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Observed two hand sinks used for storage of equipment (Pans, pan of oyster shells). (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Mussels in reach in cooler on line are without a tag. Clams on bar line are without a tag.
• Required records available: shellstock tags, parasite destruction
  One bag of mussels in walk in cooler does not have a shellstock tag affixed to the bag. Shellstock was destroyed in the presence of the inspector. (Corrected On Site)
• Food separated and protected
  Raw burgers stored over whole meats in reach in cooler on line. Raw shrimp stored over ready to eat foods in reach-in. Raw burger stored over whole meats in walk in cooler. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Ice machine has mold growth present. Can opener has encrusted food debris on blade. Two dicers stored dirty in prep area. (Corrected On Site)
• Proper cold holding temperatures
  Potentially hazardous food on the line in cold wells and inside reach in at far end temp above 41 degrees. Items confirmed to be in the temperature danger zone for more than four hours were discarded in the presence of the inspector. See Inspector notes for inventory. Products inside the temperature danger zone for less than four hours were iced down and cooled to below 41 degrees immediately. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Multiple chemicals in spray bottles observed without labels. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Two containers of chowder observed cooling in walk in cooler with tight fitting lids. Soups are warm to the touch. Manager removed soups from large containers and chilled in ice bath. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Reach in refrigerator is holding temperature at 45 degrees. Food items inside reach in temp above 41 degrees.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handler in prep room is wearing bracelet and watch. (Corrected On Site)
• In-use utensils: properly stored
  Ice scoop stored in dirty water at ice machine(Corrected on site). Utensils stored in standing water on main line (Corrected on site). Utensils stored in standing water on line behind bar. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Multiple cutting boards have heavy ware and tare that make the surfaces rough and no longer easily cleanable. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Interiors of multiple cabinets on the line have thick food buildup. Heavy debris and buildup inside drawer unit on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Sewage & waste water properly disposed
  Garbage disposal is not present in facility. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor corner behind oven has heavy food buildup. Heavy buildup of dirt and debris on floors in bar, particularly behind pipes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Visible dust present on hoods over line, thick grease drips present over fryers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 04, 2012 (Routine)

• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. CUTTING BOARDS MUST BE FREE OF CREVICES, CHIPS OR STAINS TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 30, 2012 (Follow-up)

Mar 19, 2012 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  AN OPEN CONTAINER WAS CITED IN THE FOOD PREP AREA AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  ALL OPENED DRY FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE IN AT VISIT.1)CAN OPENER AND BASE CONTAINED RUST. 2) INTERIOR OF BOTH ICE MACHINES CONTAINED SLIGHT MOLD AND SLIME BEHIND THE DRIP PANEL. 3)INTERIOR OF REACH-IN FREEZER CONTAINED FOOD PARTICLES. 4)GASKETS ON REACH-IN UNITS CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW. SEVERAL COLD UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD TO ENSURE PROPER SANITIATION UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  GLASS DISH MACHINE AT THE BAR DID NOT HAVE SANITIZER AT VISIT. MACHINE MUST HAVE SANITIZER AT ALL TIMES TO ENSURE PROPER SANITIZATION OF GLASSES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  DRAINS CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT. ALL FLOORS AND DRAINS MUST BE FREE OF FOOD PARTICLES AND DEBRIS TO REDUCE ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)