Mar 29, 2023
Routine - Food
Call Back - Complied
22-41-4
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. Reading 0. Primed 3 times. Setting up triple sink - From follow-up inspection 2023-03-29: Triple sink is being utilized Time Extended
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-03-29: Time Extended
14-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.soufflé cup being used to dispense dressing 2. Cracked containers corrected on site 3. Ice build up in walk in freezer 4. Gaskets missing on ice machine - From follow-up inspection 2023-03-29: Time Extended
36-73-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Drain by stove is heavy soiled 2. Floor tiles missing going into walk-in cooler - From follow-up inspection 2023-03-29: Time Extended
16-46-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-03-29: Time Extended
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-03-29: Time Extended
14-06-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Butcher block is no longer sealed - From follow-up inspection 2023-03-29: Time Extended
Mar 28, 2023
Routine - Food
Warning Issued
22-41-4
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. Reading 0. Primed 3 times. Setting up triple sink
35A-05-4
High Priority - Roach activity present as evidenced by live roaches found. 1live roach on wall behind prep table, manager killed
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (121F - Hot Holding); cooked rice (94F - Hot Holding) out of temperature for more than 4 hours
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles (49F - Cold Holding); gator tail (51F - Cold Holding); grouper (47F - Cold Holding); raw scallops (48F - Cold Holding); raw shrimp (48F - Cold Holding)mahi-mahi 51° cold holding. All were put into service less than 4hours ago. Recommended rapid chill. Rechecked noodles now at 41°, gator tail 40°,grouper 41°, scallops 41, mahi-mahi 40° Corrected On-Site Warning
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (121F - Hot Holding); cooked rice (94F - Hot Holding) been in hot holding for more than 4 hours
01C-05-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
02C-03-5
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. Heavy cream Corrected On-Site
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Bottles of cleaner in sink on cooks line Corrected On-Site
01C-01-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 4 cases of oysters shucked and commingling
14-01-5
Basic - Bowl or other container with no handle used to dispense food.soufflé cup being used to dispense dressing 2. Cracked containers corrected on site 3. Ice build up in walk in freezer 4. Gaskets missing on ice machine
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys over prep table.
36-73-4
Basic - Floor soiled/has accumulation of debris. Drain by stove is heavy soiled 2. Floor tiles missing going into walk-in cooler
10-08-5
Basic - Ice scoop handle in contact with ice. 2. Tongs on oven door
16-46-4
Basic - Old labels stuck to food containers after cleaning.
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
08B-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado with stickers next to diced tomatoes, unwashed mushrooms over American cheese in walk-in Corrected On-Site
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
14-06-4
Basic - Wood food-contact surface not properly sealed. Butcher block is no longer sealed