CARBONE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled. Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Clam tags not marked with last date served. 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. Form provided and posted. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed dated on the bag missing the time. The date indicates it was done yesterday.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a shelf with clean dishes.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice bucket stored inverted between uses. The chef inverted the buckets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef had it cleaned during the inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2025-04-14: Intermediate - Clam tags not marked with last date served. Warning Time Extended - From follow-up inspection 2025-04-24: - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2025-04-14: Intermediate - Clam tags not marked with last date served. Warning Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. Warning - From follow-up inspection 2025-04-14: Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. Warning Time Extended - From follow-up inspection 2025-04-24: - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. Warning - From follow-up inspection 2025-04-14: Basic - Floor tiles missing and/or in disrepair. Observed the grout below the tiles throughout the kitchen. Warning Time Extended

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 the dish washer touching dirty dishes and then removed clean dishes without washing hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a chest freezer in front of the sink and an extension cord on the sink located at the dessert prep room.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container with potato starch. The chef removed it. Corrected On-Site

Basic - Ceiling tile missing. Observed next to the dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cups on a shelf above a prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice bucket stored not inverted between uses. The chef inverted the buckets. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed at three different locations.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled in the protein and dairy coolers.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink from a water bottle at his preparation station and continued to work without washing his hands.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water bottle on a cutting board. The cook discarded it. Corrected On-Site

Basic - Ice buckets not stored inverted between uses. The chef inverted the buckets. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed the tongs. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Sign provided and printed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. The manager removed the bowl. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn in the pasta preparation room and cook line.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. The manager had the guards cleaned. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on blade of mixer and an accumulation of flour surrounding clean mixer bowl, at dessert station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located across from mop sink at kitchen area. Chef provided paper towel. Corrected On-Site 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. Establishment offers raw oysters, which is verbally offered to customers, oyster consumer advisory not posted or displayed. Emailed oyster advisory signage to Chef. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food located in a container of flour, at dry storage area. Chef removed plastic container stored in flour bin. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots/ containers not kept inverted located on storage rack across from kitchen three compartment sink. Observed large clean plastic containers stored on kitchen floor across from kitchen warewashing area.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of portioned pasta and feta cheese, stored on floor of walk in cooler, under storage shelves. Chef removed food containers from floor of walk in cooler. Corrected On-Site

Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths provided at the time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at corner handwash sink near front kitchen cookline/food prep area. Observed no paper towel at handwash sink located at barista station at kitchen area.

Intermediate - No soap provided at handwash sink located next to kitchen warewashing area.

Basic - Bowl or other container with no handle used to dispense food located in flour container at dry storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large clean plastic containers stored on kitchen floor next to storage shelves near warewashing area.

Basic - In-use tongs stored on equipment door handle between uses located on oven door handles at cookline.