DEE'S HANGOUT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread and marinara sauce in storage area reach in freezer. Manager moved chicken to bottom during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster station: oysters on half shell 46F at 4:05pm. Per manager oysters in cooler since approximately 10:30am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster station: oysters on half shell 46F at 4:05pm. Per manager oysters in cooler since approximately 10:30am. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Chlorix cleanup and soap stored over pans in steamer station. Manager removed chemicals at time of inspection. Corrected On-Site

Intermediate - Thermometer for measuring utensil surface temperature in hot water sanitizing dish machine not working/batteries dead.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. In prep area. Manager placed trash can in area during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled.

Basic - Reach-in cooler in steamer station, interior/shelves have accumulation of soil residues. Employee cleaned interior during inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Grease/residue on swinging doors to prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored on box of whipped cream in inside walk-in. Raw eggs stored over lemons in outside walk-in cooler. All eggs relocated at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed bags on grill station. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 49F in low 1 door cook line reach in, per employee item in cooler for approximately 1 hour. Voluntarily discarded at time of inspection. Iced: egg wash 49F in fry station. Per employee egg wash in location for approximately 2 hours. More ice added to ice bath during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in steam pot area. Restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in steam pot area. Restocked at time of inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed bags on grill station. See stop sale.

Basic - Interior of tortilla chip drawer has accumulation of grease/food debris. Washed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of bread drawers and dish cart soiled in sandwich station. Food debris on sheet pans on speed racks in walk-in cooler.

Basic - Reach-in cooler in steamer station, interior/shelves have accumulation of soil residues. Interior cleaned at time of inspection. Corrected On-Site

Basic - Standing water in bottom of cook line 1 door reach-in-cooler, and in tuna dip station reach in. Employees dried interior of reach in during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle soiled.

Basic - Cutting board has cut marks and is no longer cleanable. In expo area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender putting fruit in drink at bar with bare hands.

High Priority - Toxic substance/chemical improperly stored. Observed raid stored on shelf in kitchen above food.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date on tags in kitchen.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk held overnight with no date on gallon when opened.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table in back room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on handle of upright refrigerators in prep room.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs stored over lobster base chef moved eggs to bottom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam bowls in shrimp used as portioning. Chef threw bowls in garbage. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed two dirty knives stored on rack.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used on open top freezers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license June 1, 2023. Chef paid online and printed new license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over tuna dip in reach in cooler and raw shelled eggs over dressings in walk in cooler. Chef moved oysters to another cooler and eggs to bottom of shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in rice. Chef took bowl out and put in dish area. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pan and side of cooler. Chef removed knife. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label on hamburger set ups. Chef removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: raw shrimp 55F, raw chicken 64F, per manager less than 1 hour. Cooler was unplugged. Employee plugged in cooler and moved items to walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Chairs in front of oyster station hand wash sink. Items stored in prep area hand wash sink and sandwich station handwash sink. All items moved at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by salad station.

Basic - Bowl or other container with no handle used to dispense food. Pint container used as scoop in salsa in walk-in. Discussed with manager. Manager discarded pint container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelves over make tables on cook line. All drinks removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fan on grill station. Mold like substance on plastic curtains in beer cooler and inside walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some Cutting board cooking area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by the steamer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside,by the back bar area.

Basic - Floor area(s) covered with standing water, in the bar area.

Basic - Interior of both oven has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Observed seasoning not covered between the microwave in the oysters area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.