BOSTON LOBSTER FEAST

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dry dish storage

Basic - Food storage container/container lid cracked or broken. At dry dish storage

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions stored over steak

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to triple sink. Operator replaced. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed white buckets by clean dish racks stored on floor. Operator moved to pallet. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket next to bowl with seasonings on shelf under prep table, operator moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Obres de cut vegetables stored under unwashed lemons and melons in walk-in cooler. Operator rearranged. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed several lids and containers in clean dish shelves cracked. Operator went through dishes and discarded broken dishes. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of brown sugar and granulated sugar not labeled. Operator labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Reviewed correct process with employees Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Powder sugar bin without label. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Both in the kitchen and dishwasher area water temp between 70-75F Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine expired from 7/2021

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor area(s) covered with standing water. In the kitchen cook line

Basic - Light not functioning. One light out on the hood

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - operator removed drink Corrected On-Site

Basic - Unwashed fruits stored over cut and washed fruit salad in walk in cooler - manager corrected issue Corrected On-Site