BIG FIN

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.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice in dry storage are, operator removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing tiles in raw bar area

Basic - Ice buildup in reach-in freezer

Basic - Waste line missing at soda gun holster. At bar area Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw calamari over cooked king crab in seafood walk on cooler 2) raw shrimp behind cooked lobster meat on cooks. Line Corrected On-Site Repeat Violation

Intermediate - Food-contact surface stained / soiled with food debris, mold-like substance or slime. Cutting board on salad station

Basic - In-use tongs stored on equipment door handle between uses. 1) salad station 2 broiler station Corrected On-Site

Basic - Light not functioning. Over steamer on cooks line

Basic - Old labels stuck to food containers after cleaning. Containers on clean items shelf in dish room Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for octopus in salad station Corrected On-Site

Basic - Waste line missing at soda gun holster At the bar

Basic - Wet mop not stored in a manner to allow the mop to dry. 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. Outside bar 0 ppm Changed bottle Then was 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked lobster on walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line garlic aioli (53F - Cold Holding) Less than four hours Placed more ice around for temperate control 20 minutes later 43F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored under counter across from expo Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener kitchen 2) soda gun at inside bar closest to oyster shucking room 3) ice machine 4) hand wash sink at bar soiled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times by drain pan at outside bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled by espresso station Corrected On-Site

Basic - Ceiling tile missing at oyster shucking room.

Basic - Clean dish shelves with rust that has pitted the surface In dish room

Basic - Covered waste receptacle not provided in employee women's bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils by hand wash sink by cookline. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. unwashed strawberries over drink mixtures and in walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle at bar sink

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 6-23

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

Basic - Clean bar utensils not stored inverted or in a protected manner at outside Corrected On-Site

Basic - Covered waste receptacle not provided in employee unisex bathroom in the kitchen

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Grated cheese in meat walk in cooler Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line cooler across from stove top Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under prep table across from expo line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Closest to dish room

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw tuna over ready to eat in reach in cooler

Basic - Ceiling/ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen prep area close to dish room

Basic - In-use tongs stored on equipment door handle between uses. Cooks line and pantry line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. End of cooks line. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cooks line. Corrected On-Site

Basic - Two Light not functioning above range stove hood at System in kitchen.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Heat sanitizing not reaching 160F

High Priority - Food with mold-like growth. See stop sale. Strawberry clam shell at dessert station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in reach in cooler in front of broiler, Items in cooler less than 4 hours, per operator. crab cake 57F -checked 46 seabass 59F -checked 38 beef slider 57F- 37 salmon 59F-32F Dessert cooler whipped cream 48F Operator returned items to freezer for temperature recovery Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and cream in reach in cooler. Corrected On-Site

Basic - Equipment in poor repair. Pull out reach in coolers on line.

Basic - Floor area(s) covered with standing water. In dish area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler for desserts.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on line

Basic - Plumbing system in disrepair. Pipe below three compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. Two faucets at three compartment sink.