DOCKSIDE WATERFRONT GRILL

Basic - - From initial inspection : Basic - Cutting boards have cut marks and are no longer cleanable. - From follow-up inspection 2026-06-10: Cutting boards have cut marks and are no longer cleanable. Operator has ordered new cutting boards. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of the 3-door reach-in-cooler in the cold line. - From follow-up inspection 2026-06-10: Standing water in bottom of the 3-door reach-in-cooler in the cold line. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken in walk-in cooler at 44F cold holding.

Intermediate - Handwash sink not accessible for employee use at all times. Observed soiled pan in hand wash sink at cold station on cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg and milk batter at fryer station at 57F cold holding. Employee stated batter was made at 10am. Operator voluntarily remove item from use and disposed of it. Repeat 11-5-24 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg and milk batter at fryer station at 57F cold holding. Employee stated batter was made at 10am. Operator voluntarily remove item from use and disposed of it. Repeat 11-5-24 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 11-5-24

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups used as scoops in spice blends and crumbled cheese at cooks line.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed herbed garlic butter at cooks line cold holding temperature 71F. Operator stated it was put out 4 hours prior. Operator voluntarily disposed of butter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed herbed garlic butter at cooks line cold holding temperature 71F. Operator stated it was put out 4 hours prior. Operator voluntarily disposed of butter. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed not all tag were properly date marked.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nest pans at clean pan rack.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand wash sink at dishwasher area. Observed operator remove bucket.Repeat 10-17-23 Corrected On-Site Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed oysters and mussels removed from original container and portioned into pans in Walk-in cooler and cooks line without copy of tag or way to identify which container they came from.

Basic - Food storage container lids cracked or broken at clean pan rack.

Basic - Food stored on floor in Walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove and wash knifes. Repeat 10-17-23 Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at multiple hand wash sinks.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored food contact surface up at prep area by dishwasher. Repeat 10-17-23 Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in hand wash sink at dishwasher area. Operator removed container. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and fresh chop garlic in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils at prep table stored with food contact surfaces up. Observed operator arrange items for proper storage. Repeat 3-13-23 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter at cooks line at 72F. Operator stated it had been take out of cooler about 2 hours prior. Observed operator place butter in ice bath and observed butter at 40F temperature at end of inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner on shelf above prep table. Observed operator remove stainless steel cleaner. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sinks at dish area with sanitizer bucket in sink and hand wash sink at front wait staff area with glass in hand wash sink. Observed operator remove all items from hand wash sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator Employee Health Agreement Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Observed cardboard on bottom shelf of reach-in cooler in prep area. Observed operator remove cardboard. Corrected On-Site

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. Observed reduced oxygen package fish in Walk-in cooler and cooks line not removed from packaging after thawed.

Basic - Food storage container/container lid cracked or broken. Observed crack and chip plastic container at prep table. Observed operator remove broken container.Repeat 10-24-22 Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed case of fish on floor in Walk-in cooler under racks.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under cutting boards at prep table. Observed operator remove wet wiping cloths. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cooking utensils and whisks in plastic tub with food contact surface up. Observed operator remove wash and store all utensils correctly. Repeat 10-24-22. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef over scallops in draw cooler at grill. Observed employee arrange items in proper storage order. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. Observed cracked and chipped plastic containers at shelf by dishwasher area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils at prep area by dishwasher with food contact surface up. Observed operator have employee place utensils handle side up. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans in hand sink at cooks line and dishwasher areas. Observed employee remove pans from sinks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line. Observed employee remove beverage. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage on cooks line.

Basic - Food stored on floor. Observed cases of oysters stored on floor in Walk-in cooler. Repeat Violation

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean pans on pot and pan rack at dish area. - From follow-up inspection 2022-04-28: Observed some containers with old labels stuck to them Time Extended

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. Sever touched dirty apron without washing hands. Operator had had employee to wash hands. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener blade on the prep table. Operator cleaned the can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due plan stored inside. Operator removed the pan from inside the hand washing sink.

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched in the container of sugar.