THIRSTY TURTLE SEAGRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook when switching gloves between tasks. Educated cook.

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. Dishwasher handle soiled dishes then handled sanitized dishes from dishwasher. Educated dishwasher.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled Eggs in 3 door cooler. 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. In reach in cooler Cheese dip 1/13/25, in Walk in cooler mango salsa 12/21/24. Cook disposed of. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna 9 each , Tuna 2 each, Salmon 3 each

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 110f out less than 1 hours advised to rapid chill. Employee placed back in walk in

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Operator provided paper towel roll. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored, and pots in dish area not inverted 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. Tuna and Salmon.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on dish dry rack and phone on shelf in prep area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from triple sink.

Basic - Food stored on floor. Wing sauce in storage room.

Basic - Ice scoop handle in contact with ice. Rear and front bar. Operator properly stored. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At grill. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At all sinks. Emailed to operator. Hand washing sing needs to state employees must wash hands.

Basic - Single-service articles improperly stored. On floor in storage room and at rear bar.

Basic - Stored food not covered. Rice in 3 door cooler. Cook disposed of it. Corrected On-Site

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

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

Intermediate - Handwash sink used for purposes other than handwashing.sink on Cookline. Dump sink. Ice in sink. Educated cook Corrected On-Site

Basic - Employee eating while preparing food. Drink in reach in freezer. Educated cook Corrected On-Site

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

Basic - Food stored on floor. Ice. Walk in freezer Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Make table #2

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves , but no hand washing.

Basic - Employee with no hair restraint while engaging in food preparation. Main cook on line.

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

Basic - Stored food not covered. Items in reach in freezer. Multiple food items at fryer station cooler and in 3 door 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. Sanitation 0 ppm at first test. Informed Manager. Change out bucket of Solution. Sanitation 100 ppm on second test . Corrected On-Site

Basic - Accumulation of debris on dish racks , dish machine area. Repeat Violation

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

Basic - Floor not cleaned when the least amount of food is exposed. Wall area in mop sink has black substance buildup.

Basic - Garbage can soiled. Multiple garbage can's soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Hood vents on cooks line.

Basic - Soiled dry wiping cloth in use. Located multiple in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of mushrooms stored over RTE food in walk in cooler. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, change task, no hand washing.

Intermediate - Handwash sink used for purposes other than handwashing. Used for food disposal, at cooks line. Hands wash sinks need to be cleaned due to buildup.

Basic - Accumulation of debris on dish wash racks, black soil on outsides.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled door handles on multiple reach in coolers. Spilled whipped cream inside reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage plastic cups at back bar area.

Basic - Food stored on floor. Case of ground beef on floor in walk-in cooler. Informed manager. Corrected On-Site

Basic - Garbage can soiled. Multiple garbage/trash cans heavily soiled.

Basic - Nonfood-contact surface soiled with grease, food debris. Gray bus tubs for dishes.

Basic - Stored food not covered. In multiple cooler locations: reach in freezer and 2 reach in coolers. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms in walk-in cooler. Informed manager. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on lunch menus Warning - From follow-up inspection 2023-05-15: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wing batter (54F - Cold Holding) now utilizing time as a public health control Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Y splitter at mop sink

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard dirty Repeat Violation

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy and instructed on how to fill out Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Bags of ice in freezer

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

Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked shrimp Corrected On-Site

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.cleaning chemicals store over closed hot sauce Repeat Violation - From follow-up inspection 2021-12-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by yellow hose going into a can on the cook line by batter station. Side bar hand sink not accessible due to liquor rack blocking access. - From follow-up inspection 2021-12-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Sliced guard soiled. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - Hood filters soiled. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in contact with the ice. - From follow-up inspection 2021-12-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl in cooked rice. - From follow-up inspection 2021-12-14: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (44°F - Cold Holding); fish (45°F - Cold Holding); hot dog (56°F - Cold Holding); chicken (45°F - Cold Holding); clams casino (44°F - Cold Holding) chicken wings (47°F - Cold Holding); chicken breast (48°F - Cold Holding); fish (46°F - Cold Holding); shrimp (48°F - Cold Holding) Manager documented temperatures approximately 1 hour ago One cooler got unplugged to plug in fryer machine manager plugged back in Manager rapidly chilled product in freezer ** Corrected On-Site** Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Near tooth picks and condiments Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. For some employees

Basic - Bowl or other container with no handle used to dispense food. Pan in rice no handle

Basic - Food stored on floor. In walk in cooler and in dry storage area

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

Basic - Ripped/worn tin foil/ cardboard used as shelf cover. Under cooks table