THE DOCKS STOCK ISLAND

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2026-03-03: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Observed quaternary ammonium test kit available. Warning - From follow-up inspection 2026-03-03: Observed quaternary ammonium test kit available. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area. Warning - From follow-up inspection 2026-03-03: Ceiling not smooth, and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area. Also observed accumulation of dust above expo area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2026-03-03: No handwashing sign provided at a hand sink used by food employees. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator handled soiled dishes or utensils and then prepared food without washing hands. Coached employee on proper hand washing procedures.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to to ice machine.

Basic - Food stored on floor. Observed plastic bottles of water stored directly on floor inside walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and kitchen.

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-10: Still observed Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (61F - Cooling); butter (48F - Cold Holding); ceviche (48F - Cold Holding); cut tomatoes (46*F - Cold Holding) all items were put on ice and as per the owner were out of temp under 4 hourscalamari was transferred to walk-in cooler.m Corrective Action Taken

Intermediate - Bar Hand-wash sink used for purposes other than handwashing. Observed Strainers in handwash sinks at the bar

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

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

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

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

Basic - Cloth used as a food-contact surface. Terry cloth towel cover pasta Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician was called and unit was iced down. Corrective Action Taken

Basic - Food stored outside. Chest freezer stored outside under cover.

Basic - Standing water in bottom of reach-in-cooler on the end of cookline

Basic - Time/temperature control for safety food thawed in an improper manner.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored in thank you bags. Located in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper being stored on top of cooked rotini, potatoes and vegetables. Located in reach in cooler under stove. Chef rearranged. Corrected On-Site

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed raw oysters located in reach in cooler without tag. Advised manager and he added. Corrected On-Site

Basic - Food stored on floor. Observed cases of water being stored on floor in warewash and walk in cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar top in reach of customers. Manager moved behind counter. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and various sauces thawing in standing water. Located in 3 compartment sink.

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