BLACKWATER

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at hose connection at mop sink.

Basic - Equipment in poor repair. Gaskets torn on reach-in cooler doors at cookline.

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap below exterior door leading into kitchen.

Basic - Food storage container/container lid cracked or broken. One cracked plastic pan and two cracked plastic lids in warewash area.

Basic - Hole in or other damage to wall. Gap around pipes leading into wall behind fountain machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance. 2. Exterior of fryers soiled with grease. 3. Area round nozzles of fountain machine soiled with mold-like substance. Repeat Violation

Basic - Single-service articles improperly stored. Box containing single-use foam cups stored directly on floor in upstairs storage area.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of pico with date mark of 8/1 on shelf inside walk-in cooler. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2026. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left side of interior wall inside ice machine soiled with black substance, near deflector plate. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One in-use co2 tank not secured in bar area.

Basic - Equipment in poor repair. Gaskets on cooler doors at cookline torn.

Basic - Floors and/or ceiling not maintained smooth and durable. 1. Metal flooring inside walk-in cooler jagged and lifted up. 2. Absorbent and porous acoustic ceiling tiles in-use in dry storage room. 3. Unsealed plywood hatch on ceiling near dish machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors throughout kitchen and bar area soiled with grease and/or mold-like substance. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of salad cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken stored above pan containing raw grouper inside reach-in cooler at cookline. Employee moved chicken away from grouper during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing burn cream stored on lower shelf of prep table beside clean pan lids near warewash area. Manager removed the burn cream from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. Two sections of unsealed plywood on ceiling in kitchen near warewash area. 2. Rough textured ceiling tiles in dry storage room in back of kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles of fountain machine in bar area soiled with mold-like substance. Employee began cleaning the fountain machine during this inspection. Corrective Action Taken

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near cookline. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 06/01/2023. Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on wall beside ice machine in kitchen not inverted. Manager inverted ice bucket during this inspection. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor in bar area beside reach-in cooler. One dead roach on floor in storage area below wine rack. Both were cleaned up and discarded during this inspection. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood above grill soiled with grease. Ceiling in kitchen near cookline soiled with dust. Air vents throughout kitchen soiled with dust.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in bar area near three-compartment sink. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at cookline: tuna (47 - Cold Holding). Manager stated the tuna was held inside unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: tuna (47 - Cold Holding). Manager stated the tuna was held inside unit overnight. Stop sale issued.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels missing from handwash sink in warewash area. Manager replenished towels during this inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve shut off at handwash sink in warewash area. Manager turned on hot water line during this inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate inside ice machine in kitchen soiled with black substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in wait station soiled with mold-like substance.

Basic - Dead roaches on premises. One dead roach on floor in server station near fountain machine. One dead roach on floor in bar area below ice bin. Both were cleaned up and discarded during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf beside clean dishes in kitchen near cookline. Manager removed drink from shelf during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic storage containers wet nested on clean dish rack near walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Three tongs stored on oven door handles at cookline. Employee removed tongs from handles during this inspection. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Leaking water line below handwash sink in warewash area.

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. Employee handled dirty utensils in dish room then proceeded to handle clean utensils without washing hands. Manager had employee wash their hands and rehash utensils. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in bar kitchen. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked grits in reach-in cooler across from fryers. Manager moved grits from underneath bacon. Corrected On-Site 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. Butter on cook line no time mark. Manager placed proper time on item. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hot water side of mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from fryers stained. Deflector plate inside of ice machine next to kitchen entrance.

Basic - Bowl or other container with no handle used to dispense food. Container used to scoop croutons.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack across from air handler.

Basic - Food stored on floor. Shrimp chowder stored on walk-in cooler floor. Repeat Violation

Basic - Hole in or other damage to wall and ceiling. Hole in dish room ceiling. Hole in wall beneath hand washing sink in front of walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handles. Manager placed tongs on top of stove. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for mashed potatoes stored on prep table across from stove, 63F. Manager moved scoop to dish area. Corrected On-Site

Basic - Insect control device installed over single service items. Bug zapper installed over storage shelf with single service items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler next to cook line hand washing sink. Outside of ice machine. Area behind soda nozzles in bar area. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager returned buckets to dish area. Corrective Action Taken

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. Female employee came in from back door and began working on line without washing hands.

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. Male employee sprinkled cheese over dish then sent out to table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cookline: clams and muscles stored on shelf over cheese curds and pasta. Moved. 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 reach in make table near freezer pan of tomatoes date marked 4/17. In reach in cooler under pass thru: One pan of ham date marked 4/16. In walk in cooler: ham date marked 4/16. Todays date is 4/26.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in make table near freezer pan of tomatoes date marked 4/17. In reach in cooler under pass thru: One pans of ham date marked 4/16. In walk in cooler: ham date marked 4/16. Todays date is 4/26.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice bath on cookline: Egg wash 51F. Manager added ice. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In room under stairs.

Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets torn on reach in cooler. Broken container holding onions in salad prep table.

Basic - Food stored on floor. Soda on floor in fountain room.

Basic - In-use tongs stored on equipment door handle between uses. Four pair on handles. Moved all during this inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in bar area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cookline.

Basic - Old labels stuck to food containers after cleaning. One on pan of portioned green beans. One on plastic pan at clean dish shelf. Repeat Violation

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. At the cook line, eggs, Manager time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine at the cook line, some mold like substance on deflector plate, employee started cleaning. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table, employee moved. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At the cook line several tongs on oven handle, Manager moved all. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line and bar area, also at the bar area, no soap, employee provided.

Basic - Old food stuck to clean dishware/utensils. Container stored at the dry storage area with old food residue, manager moved to dish machine. Corrective Action Taken