ATLANTIC GRILL AT LODGE

High Priority - - From initial inspection : High Priority - Live, small flying insects found In bar area; observed 5 flies near drain line. Warning - From follow-up inspection 2025-08-01: Observed 6 live flying insects behind bar area. Admin Complaint - From follow-up inspection 2025-08-04: Observed 6 live flying insects. Admin Complaint

Basic - - From initial inspection : Basic - Drain cover(s) missing. Drain cover is missing at 2 compartment sink. - From follow-up inspection 2025-08-01: Still missing. Time Extended - From follow-up inspection 2025-08-04: Time Extended

Basic - - From initial inspection : Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawing under running water is 83F. - From follow-up inspection 2025-08-01: Not observed. Time Extended - From follow-up inspection 2025-08-04: Not observed. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found In bar area; observed 5 flies near drain line. Warning - From follow-up inspection 2025-08-01: Observed 6 live flying insects behind bar area. Admin Complaint

Basic - - From initial inspection : Basic - Drain cover(s) missing. Drain cover is missing at 2 compartment sink. - From follow-up inspection 2025-08-01: Still missing. Time Extended

Basic - - From initial inspection : Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawing under running water is 83F. - From follow-up inspection 2025-08-01: Not observed. Time Extended

High Priority - Live, small flying insects found In bar area; observed 5 flies near drain line. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler; raw chicken over raw salmon. Raw shrimp over potatoes. Person in charge rearranged all items properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In tall reach in cooler; Ceasar dressing dated 7.17 today is 7.29. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; inside; Potatoes 61F, crab 45F; ( - Cold Holding) In reach in cooler next to ice machine; milk, heavy cream 47F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; inside; Potatoes 61F, crab 45F; ( - Cold Holding) On counter cooler; Batter 73F, tomatoes 67F; ( - Cold Holding) Small cooler; pooled eggs 52F, shell eggs 52F, ham, corn, mozzarella 54F, guacamole 53F, shrimp, scallops, crab 47F; ( - Cold Holding) Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Missing on hollandaise. Emailed time control to executive chef.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water in hand washing sink. Person in charge removed pitcher. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go soup container without handles used as a scoop in flour. Person in charge removed container. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The entire dining area has black mold like substance on/around them. Vents have condensation in dining area. Dining room smells of mold. Warning

Basic - Drain cover(s) missing. Drain cover is missing at 2 compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Grease under fryers. Debris under entire cook line. Floors throughout are soiled. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 1 pair of tong hanging from oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server side is soiled. Can opener is soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer is soiled with crumbs.

Basic - Stored food not covered. In reach in freezer ice cream not covered, hamburgers not covered. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawing under running water is 83F.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning - From follow-up inspection 2024-09-17: Time extended. Time Extended - From follow-up inspection 2024-09-19: Time extended. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at 0ppm. Warning - From follow-up inspection 2024-09-17: Dishwasher is down for service. The have 3 compartment sink set up and it tests at 200ppm quat. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning - From follow-up inspection 2024-09-17: Time extended. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tests at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; at front end of cook line; raw shrimp/crab over French fries. Person in charge moved shrimp and crab. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall at end of cook line; oysters 48F. In cooler overnight. In tall cooler; Butter 58F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall at end of cook line; oysters 48F. In cooler overnight. In reach in cooler; Crab meat 46F, tomatoes 46F, salsa 52F, beets 48F, hummus 46F, feta cheese 52F; ( - Cold Holding). Per person in charge on cool line less than 1hour. Person in charge moved to another cooler. In egg station; shell eggs 45F. Shell eggs were above fill line in cooler 1 hour. Person in charge removed shell eggs and placed inside cooler. In tall cooler; Butter 58F. Butter discarded. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 124F. Person in charge removed to reheat. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Bar soda nozzles are moldy. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks not secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and dining area have mold like substance growing in them. Warning

Basic - Drain cover(s) missing. Missing in dish room and next to 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cart with dirty dishes. Coast on top of soda boxes. Person in charge removed both. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor in dish room.

Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cookline.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Main cooler on cookline has ice buildup inside. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in salt. Person in charge removed spoon. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing signage on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ceviche over salad. Person in charge moved ceviche to bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oyster 47F Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1; feta, tomatoes, hummus 52F, crab meat, tomatoes/cucumbers 56F ; ( - Cold Holding) Reach in cooler #2; scallops 48F; ( - Cold Holding), shrimp, tomatoes 47F, waffle batter 50F; ( - Cold Holding) Server station; butter 54F; ( - Cold Holding). Added to time control. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 109F, clarified. Butter 109F; ( - Hot Holding)

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. In reach in cooler #2; cream not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles have black mold like substance inside. Can opener is soiled. Person in charge removed and cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Quart plastic container used as scoops in flour and sugar. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on prep table. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of reading glasses on prep table. Person in charge removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer has ice buildup inside.

Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is stuck on 220F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All ovens have food debris inside.

Basic - Plumbing system in disrepair. At server station; sink still runs when shut off.

Basic - Standing water in bottom of reach-in-cooler. Bottom of both reach in cooler on cook-line have standing water in bottom.

Basic - Stored food not covered. Bang bang shrimp in freezer not covered. Person in charge had covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Hash browns thawing at room temperature 54F.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle cell phone then go to put gloves on without washing hands 1st. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliver ; oysters, strawberry butter, lettuce, shrimp, Ceasar dressing 47F; ( - Cold Holding). All in cooler overnight. On line; Butter 83F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliver ; oysters, strawberry butter, lettuce, shrimp, Ceasar dressing 47F; ( - Cold Holding). All in cooler overnight. On line; Butter 83F; ( - Cold Holding) Admin Complaint

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 and the time removed from temperature control cannot be determined. Missing on hash browns, milk and 1/2&1/2, and butter. Person in charge time stamped. Corrected On-Site

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. Date missing on cream and milk. Person in charge dated both. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine has lime calcium in it.

Basic - Bowl or other container with no handle used to dispense food. Cup in flour. Person in charge removed cup. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge placed utensils on stove. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge is broken on dishwasher. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry; shrimp 57F, tomatoes, feta 56F, crab 57F; ( - Cold Holding) Sauté; eggs 44F, shrimp 47, butter 47F; ( - Cold Holding) Per person in charge items in coolers since 7am. Now 9am. Items pulled and placed inside walk in cooler. Corrective Action Taken Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Server hand washing sink used as a dump sink. Coffee is being pour in sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank near soda boxes is not secured. Person in charge secured. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board on cookline. Person in charge moved wet wiping cloth. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine gauge reads 0 on rinse cycle. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink on cookline.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At bar; wiping cloth sanitizer reads 0ppm. Bar person remade sanitizer and it tests at 200ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Person in charge moved sanitizer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In single door at end of cookline; Shrimp 53F, tomatoes, barrata 56F,berry butter 54F, bacon mayo 54F all item in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door at end of cookline; Shrimp 53F, tomatoes, barrata 56F,berry butter 54F, bacon mayo 54F all item in cooler overnight. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 133F ; ( - Hot Holding). Sausage gravy was reheated to 170F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cookline. Person in charge removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tile cracked in front of stove.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Reads 240F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Person in charge had cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At make on cookline

Basic - Stored food not covered. Shrimp, chicken not covered. Person in charge covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Soup thawing in sink. Person in charge turned water on. Corrected On-Site