DRY DOCK GRILL

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine. Operator cleaned and sanitized the area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used as scoops in crab on cook line in 4 drawer reach in cooler. Operator removed cup. Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach in bar area. Operator removed and cleaned area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle on cook line. Operator removed the tongs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns in bar area with black mold like substance in gun spout. Operator removed spouts and cleaned and sanitized them. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense pest or in 4 drawer reach-in cooler on cook line. Operator removed solo cup. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in spinach dip in 4 drawer reach-in cooler on cook line. Operator removed scoop. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil in soda gun at upstairs bar area. Operator removed and cleaned soda gun. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed in covered waste receptacle in employees bathroom.

Basic - Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Operator removed scoop. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between crack of cutting board in salad preparation area. Operator removed knife for cleaning and sanitizing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over cooked pasta in the reach in cooler on the cook line. Chef removed the pasta. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in several plastic food containers on the dry storage shelf. Chef removed the containers to be sanitized. Corrected On-Site

Basic - Floor area(s) covered with standing water in the salad preparation area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensils to be sanitized. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed can of bug repellant in kitchen on servers table. Chef removed bug repellant. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface. Chef removed drink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse on shelf in kitchen.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing chemicals in the wait staffs prep area. Operator labeled the bottle. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the line in 85F degree water. Operator removed the utensils. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel. Observed employee on the cook line wipe hands on soiled towel then used clean utensil . Educated employee hands must be washed. Employee washed hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in prep area wearing gloves while rubbing forearm/ back of hand against nose area without changing gloves. Employee then touched clean equipment. Educated employee to wash hands and change gloves. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed 2 bottles of cleaner stored on shelf in the bar area next to condiments. Operator removed cleaners from shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose at dish machine with no vacuum breaker.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards through out the kitchen with deep cuts. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on cutting board at cook line. Employee removed beverage from cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic tubs on shelf across from ice machine wet nesting. Operator removed plastic tubs to be cleaned and sanitized. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face and neck area then handled clean equipment without washing hands. Employee washed their hands. Instructed employee and manager on proper hand washing protocol. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink next to the ice machine. Chef placed soap at the hand washing sink. Corrected On-Site

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

Basic - Food stored in a location that is exposed to splash/dust. Container of shrimp stored next to the hand washing sink on the cook line. Chef removed the container. Corrected On-Site

Basic - In-use utensil on the cook line stored in sanitizer between uses. Chef removed the utensils to be cleaned and sanitized. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Fan guards soiled in the first floor walk-in cooler.

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. Observed dish machine in bar area ,that washing glasses only ,sanitizer chlorine 00ppm. Operator send glasses to kitchen to be washed in properly sanitizing dish machine. Operator called service to fix bar dish machine. Service came. Dish machine fixed during inspection. New reading chlorine 100ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes and then put gloves on without washing hands, and start handling clean dishes. Instructed employee and manager on proper hand washing protocol.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tenderloins stored over bread in walk-in freezer. Operator placed tenderloins underneath bread. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of lobster mix stored in walk in cooler date marked 07/28. Operator discarded product.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of lobster mix stored in walk in cooler date marked 07/28. Operator discarded product.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine upstairs by the dry storage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in freezer. Operator separate food. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in the hand washing sink on the cook line. Manager removed the pans. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area covered with standing water. In the cook line area.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe below the hand washing sink on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns at bar soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, upstairs by dry storage.

Basic - Cloth used as a food-contact surface. Observed wiping cloth soiled used to clean grill. Employee discarded wiping cloth. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable, all on cook line.

Basic - Employee eating in a food preparation or other restricted area. Observed five drinks located through cook line and salad prep area. Educated employee.