STUART BOATHOUSE

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. Observed dish washer handle soiled dishes then proceed to put away clean dishes at dish pit without washing hands Observed dish washer wash hands after properly Corrected On-Site Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee attempt to wash hands at same time as another employee, in the process employee proceeded to rub hands for approximately 5 seconds. Advised employee of proper hand washing for employee to wash hands properly Corrected On-Site Warning

High Priority - Live, small flying insects found Observed approximately 5 small flying insects flying and landing on walls above prep area in kitchen Employees attempted to kill and remove small flying insects, began to clean and sanitize areas at time of inspection Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cole slaw sauce made on 5/20 Dairy sauce made on 4/18 Inside walk in cooler See stop sale Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cole slaw sauce made on 5/20 Dairy sauce made on 4/18 Inside walk in cooler See stop sale Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings on floor of upstairs bar Upstairs Bar is closed off and not operating, no customers in bar or dining area upstairs. No food preparation taking place upstairs. Operator swept removed and sanitized areas at time of inspection Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar Operator provided paper towels Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink hot water shut off temporarily when dish machine is running Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 10 dead small winged insects inside electrical trap device stored floor of prep area in kitchen Observed voluntarily discarded trap outside of restaurant Corrected On-Site Repeat Violation Admin Complaint

Basic - Old labels stuck to multiple clean food containers after cleaning on storage rack Warning

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor of upstairs dry storage closet - From follow-up inspection 2026-05-01: Observed approximately 5 rodent droppings on floor of dry storage closet Observed 2 rodent droppings on plastic food container lid at dry storage shelf Operator removed and sanitized area Time Extended Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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. Observed server use handle to scoop and directly touch ice with hands while pouring ice into Cup

High Priority - Live, small flying insects found Observed approximately 5 small flying insects flying above bar and over top glasses, clean equipment Observed approximately Observed approximately 5 small flying insects flying around dish pit and landing on clean food equipment and dish pit surface area. Observed approximately 3 small flying insects flying into and terminated by electronic trap device. Observed approximately 10 small flying insects flying above food prep area next to walk in cooler landing on kitchen walls, prep tables and sealed bag of potatoes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat sauces at flip top reach in cooler at cook line Operator removed.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor of upstairs dry storage closet

Intermediate - oyster tags not marked with last date served.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 20 dead small winged insects trapped inside electric trap at prep area in kitchen Corrective Action Taken

Basic - Food stored in a prohibited area. Observed closed bag of potatoes stored directly under electronic insect trap with dead insects present. Operator removed Corrected On-Site

Basic - Food stored on floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary ammonium to 400 pm at time of inspection Corrective Action Taken Warning

High Priority - Observed Server handled soiled dishes and then picked up plated food at cook line window without washing hands. Advised operator to review proper hand washing procedures with employee to wash hands. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 7 days after opening/preparation. See stop sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food Observed ready to eat cooked corn made on 11/6 marked with a date that exceeds 7 days after opening/preparation. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); cooked pasta (50F - Cold Holding) inside opened flip top reach in cooler. Per operator, items not prepared or portioned today and left out of temperature for approximately 3 hours. Operator placed food in walk in cooler to chill Corrective Action Taken Warning

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed partially cooked chicken at bottom of ranch in cooler, per operator, chicken is cooked to 135F then cooled until served. Per operator not on regular menu and only used as a special item. Establishment does not have approved written procedures for non continuous cooking. Emailed operator documents of proper approval for written procedures. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes inside bottom of reach in cooler (64F - Cooling at 1:00 since 10:30-67F at 1:30) At current rate of cooling items will not each 41F within 6 hours. Operator placed in walk in cooler to bring down temperature. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at pantry prep station Warning

High Priority - Live, small flying insects found Observed 6 flying insects by dessert station buzzing around and landing on shelf over flip top cooler, 1 buzzing around sushi station, 3 buzzing around at upstairs bar. Advised operator to kill and remove flying insects and sanitize areas where flying insects were observed. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped raw shrimp over fully cooked chicken wings at walk in cooler. Raw fish over cut zucchini noodles at sushi station. Operator stored all products properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Brussels made 6/1, cooked rice made 5/31 at walk in cooler. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp at service window: banana beurre blanc (91F - Hot Holding); citrus beurre blanc (99F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator. ; over cook range: mashed potatoes (126F - Hot Holding); steam well: marinara (127F - Hot Holding); chicken stock (133F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Advised operator to reheat products to 165+F Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken wings at 85F at 11:00. Per operator, items began cooling at 10:00. Items 79F at 12:00. At current rate of cooling, items did not reach proper temperature from 135F to 70F with in 2 hours. Operator place items in freezer to quick chill. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces at low boy reach in cooler at prep station. Manager stored properly. Corrected On-Site Warning

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. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cole slaw (48F); cooked rice (49F); cheese blend sauce (49F) , calamari (49F) - cold holding. Per operator, items not prepared or portioned today, items out of temperature for more than 4 hours. See stop sale. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in back prep station. Warning

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed sanitizing solution for wiping cloths not free of food debris and visible soil at prep area near walk in cooler. Manager replaced with fresh solution Corrected On-Site Warning