THE CHART HOUSE

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black mold like substance on ceiling in liquor room. Repeat Violation - From follow-up inspection 2026-04-14: Observed ceiling in the liquor room in the process of being repaired at the time of this inspection. Time Extended

High Priority - Pesticide-emitting strip present in food prep area. Observed pest sticky trap in soup area over butter. Operator discarded pest strip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed black cod at 50F and beef tenderloin at 48F. Operator stated items had been in drawer on cook line for approximately an hour. Operator put ice packs on items and moved them to a different cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed window cleaner on the shelf next to salad bar station. Operator removed cleaner. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located outside at bottom of the stairs with black mold like substance. Operator cleaned and sanitized the areas. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing in dining room. Observed ceiling in liquor room with black mold like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent the food preparation area with black mold like substance.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove mold missing in line room. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle in employees rest room without a cover.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed molding forms in standing water on cook line. Operator removed forms for cleaning and sanitizing. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in 3 door reach-in cooler on cook line. Operator replaced thermometer. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a maintenance hammer on top of single door flip top make station at the end of the cook under microwave. Employee removed hammer. Corrected On-Site

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor in ice machine area and in mop sink area. - From follow-up inspection 2025-04-15: Observed floor in ice machine area with standing water at the time of this inspection. Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed mop sink in disrepair. - From follow-up inspection 2025-04-15: Observed mop sink in disrepair at the time of this inspection. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cooks line and in reach in coolers in bar area. - From follow-up inspection 2025-04-15: Observed standing water in reach-in cooler on cooks line at the time of this inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted pitted shelf in waitstaff area under rolls. Warning - From follow-up inspection 2024-12-27: Observed shelf rusted and pitted in waitstaff area. Operator stated new shelf is on order. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed damaged floor with missing sealant at entrance to dry storage area. Warning - From follow-up inspection 2024-12-27: Observed floor at entrance of dry storage area not smooth and cleanable with missing sealant at the time of this inspection. Operator stated work order has been put in. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed 6" x 6" inch hole in wall in dry storage area behind can rack. Warning - From follow-up inspection 2024-12-27: Observed hole in wall in dry storage area at the time of this inspection. Operator stated work order has been put in for repair. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed missing light shield in walk in cooler. Warning - From follow-up inspection 2024-12-27: Observed missing light shield in walk I cooler at the time of this inspection. Operator stated light shield is on order. Time Extended

High Priority - Toxic substance/chemical improperly stored. Observed a canister of approved insecticide stored above food in dry storage. Operator removed the bottle. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles containing chemicals in the back prep station. Operator emptied the bottles. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black buildup up on the server ice machine. Operator emptied the machine and cleaned it. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dish machine.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the women's restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks throughout the establishment placed on and above food prep areas. Operator removed the drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones on food prep areas in the establishment. Operator removed the phone. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed a fly trap over the server food prep area. Operator removed the trap. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm quaternary. Operator corrected it to 200ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean equipment without washing their hands. Employee washed their hands and sanitized the equipment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked mushrooms in the reach in cooler on the cook line. Manager placed the mushrooms below the shrimp. Raw scollops stored over cooked crab in the walk-in cooler. Manager removed the crab. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee cleaned the slicer. Corrected On-Site

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

Basic - Bathroom facility not clean. Employee mens and women bathroom. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.

Basic - Floor soiled/has accumulation of debris. Floors in the dry storage area soiled.

Basic - Hole in or other damage to ceiling 1x3 foot hole in the ceiling in the dry storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on the cook line soiled. Employee cleaned the microwave. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium reading 00ppm. Manager replaced the sanitizer new reading 200ppm. Corrected On-Site Repeat Violation

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. Bar area 0ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.ground beef over shrimp Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken base 61 and cream sauce 59 in ice bath butter blend (68F) ; cut tomatoes (56F - Cold Holding); mango tomato salsa (57F - Cold Holding); sour cream (56F - Cold Holding); shredded cheese (49F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Cooks line Corrected On-Site

Basic - Bathroom facility not clean. Ladies employee restroom

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on the floor Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk-in-cooler

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in reach in cooler on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not in order. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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. Emailed form to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can and cooler stored in front of hand washing sink in prep area. Operator removed items. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Buffet items held on the Time as public health control, no written plan.

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

Basic - Equipment in poor repair. Observed hood filters soiled on the cook line.

Basic - Food stored on floor. Observed box of corn stored on the floor in walk in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on buffet line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around the soda nozzles in wait station soiled.

Basic - Waste line missing at soda gun holster. Observed in bar area both soda guns no waste line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw lobster at frontline reach in cooler. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple butter cups 63°F at wait station. Operator informed of using time as a public health control in the future.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 126°F at warmer holding unit. Operator reheated the food item to a minimum of 165°F within 2 hours at stove. Corrected On-Site Repeat Violation

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 - Food-contact surface soiled with food debris at multiple make tables.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the bar handwash sink to be inoperable. The operator stated that it's on order to be repaired.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water in a container at cookline handwash sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Observed at cookline handwash sink.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator the consumer advisory for raw oysters.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of residue build up in the interior of the ice machine/bin. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed at bar handwash sink.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Observed ice for consumption at ice bin at bar next to handwash sink.