STEAMERS CLAM BAR & GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained. Inside of ice machine lid near bar area soiled with black substance. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan containing salmon being thawed inside reduced oxygen packaging on shelf inside walk-in cooler. Employee at cookline opened all packages. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with food in prep area has bracelets on both wrists. Manager had employee remove bracelets during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at fountain machine near bar area. Wet nested drink cups on counter in server station. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Large clear plastic pan cracked on shelf at cookline.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below cookline rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline soiled with grease. Gaskets on keg cooler in bar area soiled with mold-like substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler in bar area.

Basic - Stored food not covered. Pan containing frozen hamburger patties not covered inside walk-in freezer. Manager covered pan with plastic inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Wall behind cookline soiled with grease. Hood above cookline soiled with grease. Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped without wearing gloves in server station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained. Deflector plate and inside of door to ice machine in kitchen soiled with brown substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic takeout bowl without handle stored inside container of sugar in server station. Employee removed takeout bowl from sugar during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf near fountain machine in server station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Gaskets on keg cooler in bar area soiled with grease and/or food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Metal vents above cookline soiled with dust. Conduit pipe near cookline soiled with dust. Decorative driftwood and chains hanging from ceiling in seating area soiled with dust.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler located in salad prep area. Blade of can opener on prep table next to dish area. Deflector plate in bar are ice machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in dining area wait station.

Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.

Basic - Ice bucket not inverted between uses. Ice buckets stored on ice machine next to office.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill. Gasket of reach-in cooler located in salad prep area. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then handled clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled raw oysters in kitchen with bare hands. Manager instructed employee to wear gloves. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on top of dish machine. Observed 3 rodent droppings on dry storage shelf in back of kitchen behind walk-in cooler. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepared raw fish and then proceeded to handle cooked fries without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen walk-in cooler: crab (53F - Cold Holding); butter (49F - Cold Holding); shrimp (50F - Cold Holding); sausage (49F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in salad prep area. Ice bin for kitchen ice machine. Soda gun nozzle in bar area. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided a consumer advisory for operator, operator posted consumer advisory at host stand. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop clams in kitchen walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to pass through window. Employee moved drink. Corrected On-Site

Basic - Food stored on floor. Oysters dated 7/27 on floor in kitchen walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Walk-in cooler gasket. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to pass through window. Manager turned containers over. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Gator stored on top of beer. Owner had employee move Gator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from grill: shrimp (48F - Cold Holding). Owner stated item thawed 30 minutes before being placed in cooler. Owner had employee place ice on item to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in front of cook line walk-in cooler. Dishes on clean dish rack. Mixer head of floor mixer.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink on cook line as dump sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop oysters in cook line walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above oven greasy. Pipe beneath hand washing sink next to dish machine. Gasket of reach-in cooler across from grill.

Basic - Water leaking from pipe and/or faucet/handle. Faucet for hand washing sink on cook line.