CRABBY BILLS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at bar soiled

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at outside bar, used as dump sink

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat items. Eggs moved to another location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sets 47f, Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Mashed potatoes and Mac n cheese scoop handles touching product.

Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. End of Cooks line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stone crab sauce 47f, cooked rice 48f, grilled octopus 47f, lobster roll 46f, pico 47f, raw oysters cooking 49f, raw salmon 47f, raw chicken 48f, raw grouper 45f, all found in walk in cooler. General Manager states that cooler was fine in the AM. All items being moved to walk in freezer for quick chill. - From follow-up inspection 2025-04-07: Raw oysters 48f, cooked rice 45f, Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wall under scrape table. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Outside walk in cooler, end of cooks line, dish area. Repeat Violation - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler at outside bar. Repeat Violation - From follow-up inspection 2024-08-28: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender added cut fruit to a drink with bare hands. Discussed with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.sliced tomatoes 59f, held in assemble area. Staff added ice to product. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach bottle store next to bar mixes in oyster walk in cooler.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All areas need to have smooth non porous ceiling tiles in kitchen;storage areas.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing salmon packages not open. Opened by manager. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Dish area.

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

Basic - Dead roaches on premises. One dead roach observed in dish area. Cleaned and sanitized area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in breading area. Removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and coat on shelf in breading area next to food on shelf.

Basic - Floor area(s) covered with standing water. Dish area and end of cooks line.

Basic - Label for original container of raw shucked clams/mussels/oysters not maintained with product until last of product served. Shucked oysters in bar and mussels on cooks line need tag or copy of tag to be present with product. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Oyster reach in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Broccoli in bags not identified as washed must be stored below ready to eat items in walk in cooler.

Basic - Wood food-contact surface not properly sealed. New wood shelving in middle area needs to be sealed.

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. 0 ppm, changed bucket, now 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked bratwurst 49f, raw burger 49f, items moved to freezer for quick chill. Corrective Action Taken Repeat Violation

Basic - One hood filter missing baffle.

Basic - Covered waste receptacle not provided in women's bathroom. Middle area restroom. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. AC'd on routine dated 4/4/2023 Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked octopus. Items corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 50f,item put in freezer for quick chill. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Quaternary tabs stored above Food. Items moved. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in middle storage area.

Basic - Covered waste receptacle not provided in women's bathroom. Middle storage area restroom.

Basic - Employee with no hair restraint while engaging in food preparation. One employee. Corrected On-Site

Basic - Equipment in poor repair. Two hood filters missing baffles.

Basic - Standing water in bottom of reach-in-cooler. Outside bar keg cooler. Repeat Violation

Basic - Waste line missing at soda gun holster. Inside bar soda gun next to three compartment sink

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2023-04-05: AC'd on on routine dated 4/4/2023 Admin Complaint

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. End of three compartment sink. Repeat Violation - From follow-up inspection 2023-04-05: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish area. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dish area. Wall need repair in dish area under table. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Hood filters missing baffles at end of line over cook top. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom in employee break room. - From follow-up inspection 2022-09-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelf with rust that has pitted the surface. Bar walk in cooler. - From follow-up inspection 2022-09-21: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 115f, manager has employee reheating to 165f, checked product 15 minutes later now at 148f, Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Many employees missing hair restraints in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Oyster cooler.

Basic - Standing water in bottom of reach-in-cooler. Outside bar west keg cooler.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Missing 2 hood filters. 3 hood filters missing baffles.

Basic - Floor not cleaned when the least amount of food is exposed. End of cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens room. Ladies room.

Basic - No suitable facilities provided to store employee clothing and other possessions. Phones on work tables. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Waste line missing at soda gun holster. Outside bar.