Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
Observed residue build-up on nonfood-contact surface. mop sink
Observed single-service items stored on floor.
Critical. Hot water not provided/shut off at mop sink. Corrected On Site.
Critical. No handwashing sign provided at a handsink used by food employees. by ice machine
Critical. Hand wash sinks lacking proper hand drying provisions. Repeat Violation.
Critical. Observed live flies in kitchen.
Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. exterior doors propped open. window with no screen open
Critical. Observed toxic item improperly stored. insecticide, WD40, propane stored over drink bottles, clean linens Repeat Violation. Corrected On Site.
Routine - Food
Inspection Completed - No Further Action
Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical. Violation: 35A-01-1 Observed non-service animals in the food establishment or on premises. Cat on deck.
Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. New refrigerator on deck.
Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment. Willi Smith
Call Back - Admin. complaint recommended
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters 67, chicken wings 58 (kitchen) & ham sandwiches 54 degrees (reachin cooler) Repeat Violation.
Critical. No conspicuously located thermometer in holding unit. refrigerator/freezer
Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chicken
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Using a plate to scoop flour/breading.
Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook went to outside storage, returned to kitchen and began preparing food without washing hands.
Critical. Observed employee improperly washing hands. Failed to wash hands before putting on gloves.
Critical. Observed employee improperly washing hands. Less than 20 seconds.
Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical. Prep surface not sanitized after contamination and prior to use. Cook dumped food out of container rinsed the container out with water and then put lettuce in it.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of grease on nonfood-contact surface. Hood filters
Observed build-up of heavy grease on nonfood-contact surface. Cooking equipment
Critical. Hot water not provided/shut off at employee hand wash sink. Sink on deck
Critical. Handwash sink not accessible for employee use at all times. Trays blocking handwash sink in kitchen.
Critical. Hand wash sink lacking proper hand drying provisions. outside on deck
Critical. Handwashing cleanser lacking at handwashing lavatory. outside on deck
Critical. Observed non-service animals in the food establishment or on premises. Cats on deck. Observed cat walk from deck, through the bar and back onto the deck.
Observed grease accumulated under cooking equipment.