RUSTIC INN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage. Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee rubbed nose with bare hands then put on gloves and grabbed food container to set up line. Reviewed hand washing and gloves usage. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1. Raw bar; shucked oysters 50F at 11am cooling since 9:30am to 52F at 11:30am at this rate proper cooling will not occur. Operator placed items in walk in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Raw bar refrigerator ambient 50F Warning

Basic - Bowl or other container with no handle used to dispense food. 1. Bowl in bulk cheese located in prep four door reach in. 2. Bowl in bulk crushed garlic at cook line. Operator stored properly. Corrected On-Site Warning

Basic - Ceiling tiles and vents soiled with accumulated dust in bakery prep / salad station room. Warning

Basic - Cutting board has cut marks and is no longer cleanable throughout establishment. Warning

Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1. Raw bar; 12 broken shells Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Four door reach in cooler, employee beverage and food items stored over food items for customer consumption. Operator stored properly. Corrected On-Site Warning

Basic - Reach-in coolers shelving has rust that has pitted the surface throughout establishment. Warning

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The butter cups in the cold kitchen were placed out at 11:30. A time mark was applied. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the container of cooked vegetables, a bowl was stored inside and used to dispense the food. The bowl was removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the end of the cook line, the standing fan is soiled with dust.

Basic - Buildup of food debris/soil residue on equipment door handles. In the cold kitchen, the walk in cooler door handle has food build up

Basic - Equipment in poor repair. In the prep area at the end of the cook line. The 4 door reach in cooler has torn gaskets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line, electrical conduit and wires covered with dust and fan cover in prep area covered in dust.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine not reaching minimum temperature at the plate. The water reached 147F. The triple sink has been set up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on the cook line, an employee water bottle was on the work surface. The water bottle was moved to a lower cabinet. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler True next to the cookline, breaded shrimp (45F - Cold Holding); breaded fish (45F - Cold Holding). The item were brought to the cooler less than 3 hours ago. The items were moved to another cooler to chill and cold hold. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over steamed lobster in the three door cooler opposite oven, in the kitchen. Operator moved raw shrimp to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef burgers patties stored over raw shrimp in the 4 drawer unit under grill in the cook line. Employee placed shrimp in the top drawer and raw beef below it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table #3 opposite prep table, observed marinara (120-125F - Hot Holding less than 4 hours ago , operator reheated on stove to 190F during inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored over clean pots on the utensil rack in ware wash area. Operator removed bleach. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose under warewash sink across from produce walkin cooler.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed in the kitchen, chlorine sanitizer bucket by grill measured above 200ppm. Employee diluted solution and remeasured at 50ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per cook, establishment using 4 hour hold time for cooked onions, no written procedures provided. Operator filled out TPHC form during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees observed at the cook line in the kitchen preparing food without a hair restraint. Operator put on hairnet during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water 92F in the kitchen, next to the grill. Employee discarded water and replaced with water 135F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy buildup on hood filters in grill station in cook line. Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator will be using 3 compartment sink to sanitize dishes until unit is repaired. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (125F - Hot Holding) less than 4 hours ago in steam table in pasta station. Container with shrimp on top container on steam table. Operator removed container and placed in steam table to be reheated. Corrective Action Taken Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cooks answered cooking Temperatures for crab and fish incorrectly. Educate operators on cooking temperatures Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager Corrected On-Site

Intermediate - Oyster tag removed from original container prior to container being emptied in oyster station. Operator placed tag with oyster batch in oyster station. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in expo/ waiter station in kitchen. Operator covered Corrected On-Site

Basic - Ice buildup in entrance walk-in freezer #1.

Basic - No conspicuously located ambient air temperature thermometer in Hoshizaki freezer in kitchen. Operator provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in grilling / pasta station in cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At exterior spigot connection and at end of kitchen cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Employee replaced paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar hand sink. Employee replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown substance by high temp dish machine.

Basic - Covered waste receptacle not provided in women's bathroom. Women's restroom closest to raw bar. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line. Manager provided hair nets. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans heavily dented/ creased in dry store room.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Boxes of breaded raw clam strips above bags of fries at reach in freezer at cookline. Advised manager about proper storage.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breakers needed at hose connections in kitchen and exterior.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags properly date marked; not fully sorted at time of inspection.

Basic - Covered waste receptacle not provided in women's bathroom. Missing in front bathrooms closest to oyster bar.