QUINNS

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There is a 51 ounce can of chopped clams with a severely dented rim on a shelf with undamaged cans. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler on the right hand side at the entrance to the cook line, salmon (46F - Cold Holding); Beef (47F - Cold Holding). Operator removed items from the drawer cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside multiple soda guns at the bar.

Basic - Damaged/spoiled/recalled food not properly segregated. There is a 51 ounce can of chopped clams with a severely dented rim on a shelf with undamaged cans. See stop sale.

Basic - No handwashing sign provided at a hand sink used by food employees. There are no handwashing signs at any of the handwashing sinks at the bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler there are raw shell eggs stored above cut lettuce. Operator movd the eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler at the entrance to the cook line, Beef (46F - Cold Holding); hotdogs (47F - Cold Holding). Operator iced out of temperature items. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In the triple sink Triple Sink (Quaternary >500ppm). Operator adjusted the sanitizer concentration to 200ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags are not narked with the last date sold. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with the oyster advisory which was placed at the hosts stand. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. There is a bowl with no handle inside a container of cooked cous cous in the salad station. Operator discarded the cous cous. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. There is an ice scoop stored on top ow wet towels on top of the ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. There are no hand washing signs at either handwashing sink at the bar.. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some of the clam and oyster tags are not marked with the last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand wash sink at the bar. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance around the ice chute in the ice machine in front of the dish pit.

Basic - Ice scoop handle in contact with ice. There is a ice scoop with the handle in contact with the ice at the bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife between the steam table and a make table. Operator removed the knife. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There are no hand washing signs at either hand wash sink at the bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There are employee drinks in multiple coolers in the pantry area. Operator removed the employee drinks. Corrected On-Site

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. A cooked handled burger buns with their bare hand. Educated the cook on proper handling of ready to eat foods. Cook washed their hands, put on gloves and replaced the buns. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw oysters are stored over fully cooked stone crab claws. Operator moved items to proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand washing sink at the bar. Operator provided towels. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with the oyster advisory, operator posted the advisory at the host's stand. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a one quart to go container inside a container of dry pasta in dry storage. There is a plastic drinking glass inside a ice bin in the service area.

Basic - In-use ice scoop stored on soiled surface between uses. There are two ice scoops on a soda fountain drain board. Operator moved the ice scoops to proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the broiler door handle.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the pantry area there is a uce cream scoop in 75F standing water. Operator removed the ice cream scoop from the standing water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at either hand sink at the bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler behind the hot line raw shrimp is stored over ready to eat stone crab claws. Operator moved items to proper storage order. 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. In a glass door drink cooler at the end of the bar milk (54F - Cold Holding). Operator discarded the milk.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a glass door drink cooler at the end of the bar milk (54F - Cold Holding). Operator discarded the milk. See stop sale.

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. Sanitizer Bucket (Quaternary 500ppm). Operator changed out sanitizer buckets. Quaternary sanitizer bucket 209ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Behind the bar in two ice bins there are plastic drink cups. Operator removed the drink cups. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. An employee with no hair restraint is preparing food. Inspector spoke with the employee. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 83F standing water by the grill. Operator drained the water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the double door upright cooler raw ground beef is stored over raw fish. Operator moved items to proper storage order. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the flat top grill handle. Operator moved items to proper storage. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The high temperature Dishwasher (Temperature 145F). Operator can wash in the dish machine but must sanitize in the triple sink until the dish machine is repaired. High temperature dishwasher 161F. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. There is a spray hose hanging in the sink in the dish washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the service area, Dairy (46F - Cold Holding). Operator moved the milk to another cooler until this cooler can be repaired. This us a repeat violation from 7/12/2021. Corrective Action Taken Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose attached to a faucet in n the dish washing area with no vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the right hand soda gun in the service area at the bar.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the dish washing area was used as a dump sink. This is a repeat violation from 7/12/2021. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. The hand washing sink next to the pantry does not exceed 88F after running the hot water for four minutes.

Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks under the bag in box storage. Operator secured the carbon dioxide tanks. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the handle of a cart. Operator removed the tongs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut watermelon 44°F cold holding in the front counter service table, Raw beef 48°F cold holding, raw chicken breast 47°F cold holding in drawer cooler in front of range. Operator iced out of temperature items. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in service area used to fill a water pitcher.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in a container of 121°F water on the cook line.