THE WHARF

High Priority - - From initial inspection : High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon complaint inspection observed grease on ground between grease traps. Repeat on Violation 04/04/2024. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-16: No grease on ground by grease traps. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and shucked oysters. Operator placed date mark on items. - From follow-up inspection 2024-04-16: All items time stamped. Time Extended

High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon complaint inspection observed grease on ground between grease traps. Repeat on Violation 04/04/2024. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 46f, salsa 45f, pico 46f, sour cream 56f, held more than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 46f, salsa 45f, pico 46f, sour cream 56f, held more than 4hrs. items held less than 4hrs: corn pico 50f, lettuce 53f, pico 50f. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork 129/133/131f held less than 4hrs.

Intermediate - Clams/mussels/oysters tag missing required information.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station on cook line. Operator placed items at station. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and shucked oysters. Operator placed date mark on items.

Basic - Bowl or other container with no handle used to dispense food. Small cup inside ready to eat items. Operator removed items.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils. Dirty pans stored with clean utensils on shelf on 2nd floor.

Basic - Floor area(s) covered with standing water. 2nd floor front of ice machine.

Basic - Floor not cleaned when the least amount of food is exposed. Throughout floor on 2nd floor in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Juice boxes on floor inside walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature for utensil in standing water 113f,

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to entrance of kitchen.

High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon complaint inspection, enter through access underneath building and observed grease on ground coming from grease trap right side of building. Warning

High Priority - Sewage/wastewater backing up through floor drains. Upon complaint inspection observed stationary sewage above floor drain. Floor drain located underneath equipment where cold hold station for raw fish, chicken and shrimp, left side of fryer station in kitchen. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water for hand washing station on cook line adjacent stove top grill in kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. Back kitchen

Basic - Standing water in floor drain/floor drain draining very slowly. Hand washing station next to salad bar in kitchen.

Basic - Water draining onto floor surface. Water draining from drain line of three compartment sink in kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Sand build up underneath ice machine in kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook cooling: items held over night- yellow rice 46f, pasta 48f, cooked beans 45f. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. following items held more than 4hrs: shrimp 48f, pollock 54f, crab cake mix 56f. Cook cooling: items held over night- yellow rice 46f, pasta 48f, cooked beans 45f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. following items held more than 4hrs: shrimp 48f, pollock 54f, crab cake mix 56f. chicken 50f, fish 49f, gator 60f, oysters 44f, mussels 44f,less than 4hrs . tomatoes 70f, cheese 66f, spinach dip 68f, Warning

Basic - Floor area(s) covered with standing water. Next to ice machine in kitchen.

Basic - Old food stuck to clean dishware/utensils.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler back kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed items inside standing water Observed items thawing at room temperature