Aug 4, 2021
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (52°F - Cold Holding); blue cheese (54°F - Cold Holding); cut leafy greens (62°F - Cold Holding) in reach in cooler for approximately 2 hours. Operator put items on ice. Corrective Action Taken
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pan of shrimp stored in hand wash sink in kitchen. Operator moved item for proper storage. Corrected On-Site Repeat Violation
14-45-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves holding clean pans above oven and stove. Operator discarded items. Corrected On-Site
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of oven. Operator moved items for proper storage. Corrected On-Site
38-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield by dish machine.
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in kitchen. Provided operator with printable sign via email.