Nov 29, 2021
Routine - Food
Inspection Completed - No Further Action
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed on chicken broth in walk in cooler. Repeat Violation
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: fresh clams 44 °F, oysters 44 °F, raw chicken 44 °F, fresh garlic 44 °F, cooked onion sauce 44 °F, inspector advised operator to place all Potentially hazardous foods in reach in chest freezer to rapid cool. 2nd temp at 6:31 pm cooked onion sauce 36 °F, fresh clams 41 °F, fresh garlic 26 °F, raw chicken 43 °F Corrected On-Site
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink on cooks line. Inspector went over the importance of using the hand washing sink. Observed employee wash hands in hand washing sink. Corrected On-Site
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves soiled in walk in cooler. Surface rust on dry dish storage shelf.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table by hand washing sink Employee water bottle. Observed employee remove during time of inspection.
14-11-4
Basic - Equipment in poor repair. Observed torn metal plates on sides of exterior of walk-in cooler. Reach in freezer chest gaskets torn.
36-17-5
Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in multiple parts of the dish washing room.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris exterior of grill sides soiled. Hood barrier over oven on cooks line soiled with grease. Soiled reach in cooler gaskets on cooks line.
29-49-6
Basic - Standing water in bottom of reach-in-cooler. Observed on cooks line.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease behind kitchen equipment. Floors soiled with grease behind oven on cooks line. Floors soiled dish machine area. Wall soiled behind three compartment sink.
29-11-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand washing sink by three compartment sink in dish washing room. Repeat Violation
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0 pm. Retested at 100 ppm Corrected On-Site