PAMPLEMOUSSE ON THE BAY

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

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and baked potatoes inside reach in cooler no date marked, as per operator for more than 24 hours prior. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Observed at cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in coolers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding). Coached operator on correct procedures.

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

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. Provided to operator via email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line.

Intermediate - No soap provided at handwash sink. Observed at front line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken inside reach in cooler no date marked, as per operator for more than 24 hours prior. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket at front line soiled. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and yellow rice held more than 24 hours not properly date marked at front counter. - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers throughout kitchen soiled. - From follow-up inspection 2025-08-13: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-08-13: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. The operator removed the splitter. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and yellowtail hamachi on the menu. As per the operator those items are severed raw. The operator put an asterisk next to the items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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 caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Form provided via email. The operator printed the advisory and posted it the dining room. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the soda machine. Repeat Violation

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

Basic - Ice bucket/shovel stored on floor between uses. The chef put the buckets on the ice machine. Corrected On-Site

Basic - Ice buildup in the walk-in freezer.

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. Form provided. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the front counter,

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - No Heimlich maneuver/choking sign posted. Form provided.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.