WATERFRONT

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. Operator reran machine to 50 ppm at time of inspection Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at cook line hand wash sinks Operator placed proper signs Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed with all clams, mussels and oysters..

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitation bucket in hand sink at cook line Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at Flip top refrigerator

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 80 F. Operator place container on grill. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed spraying bottle with Lea on juice not labeled . Operator labeled. Corrected On-Site

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. Observed dishwasher machine chlorine sanitizer at >10 ppm. Operator provided fresh sanitizer, retested machine to 100 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at down stairs bar. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of floor cleaner at upstairs stairs bar. Operator labels items properly. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic food containers on floor of dish pit area. Operator stored properly. Corrected On-Site

Basic - Observed at cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in, cooked rice (48F - Cold Holding) Per operator, product not prepared or portioned today. See stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in, cooked rice (48F - Cold Holding) Per operator, product not prepared or portioned today. See stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over French fries reach in freezer on cook line. Both products not in commercial packaging. Raw oysters over cooked crab salad walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion and bacon jam (80F - hot Holding) Observed in pan on counter on expo line. Per operator, out of temperature for 4+ hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onion and bacon jam (80F - hot Holding) Observed in pan on counter on expo line. Per operator, out of temperature for 4+ hours. See stop sale.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Fresh shellfish tags not in chronological order. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass Reach in cooler cook line: spinach dip (cheese) (46F - Cooling) at 3:00 since 2:40 - 46F at 3:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in freezer. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle no label at bar. Operator labeled properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam well cook line: butter (128F - Reheating) at 11:00 since 10:30 - 126F at 11:20 Per operator, butter removed from cooler and placed directly into steam table for reheating. At current rate of reheating product will not reach 135F within 2 hours. Operator returned to stove reheat to 135F+. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time control for jalapeño butter with no written plan. Time stamp was in place. Sent time control procedure to operator. Operator filled out time control procedure. Corrected On-Site

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. Observed lack of oyster consumer advisory on menu or otherwise conspicuously posted in restaurant. Operator printed and posted oyster consumer advisory. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical in spray bottle with no label. Operator labeled correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line/corrective action taken/operator installed paper towels. Corrective Action Taken

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. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep area/kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Prep area/kitchen

Basic - Food stored on floor. Fruit mix container/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - Light not functioning. Walk in freezer.

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. Dishmachine sanitizing at 0/ppm chlorine

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/cookline/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cookline

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/kitchen

Basic - Light not functioning. Walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Ready-to-eat deli meats in Reach-in cooler. Removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 44f in bottom Reach-in cooler.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. According to manager, reheated was completed for rice, beans in Hot hold already, rice 126f beans 122f. Less than 2 hours from reheat start. Both returned to stove top, reheat verified over 165f after 20-25minutes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple cleaner spray bottles not labeled.

Basic - Plumbing system in disrepair. Missing pipe under Hand wash sink at server side of kitchen cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Quaternary sanitizer bucket, empty bucket at fill station, was replaced, verified 400ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust by some ac vents. Warning - From follow-up inspection 2021-07-28: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen cook line areas. Warning - From follow-up inspection 2021-07-28: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Water dripping from ceiling seam in one Walk-in cooler. Warning - From follow-up inspection 2021-07-28: Time Extended