June 15, 2009 (Routine)

• 3-305.11(A)(2) - A case of beverages was stored on the bar floor where it is subject to splash, dust or other contamination.
  Store beverage containers on shelves at least six inches off the floor to avoid exposure to splash, dust or other contamination.
• 3-602.11(A) - Food in bulky containers stored in walk-in refrigerator were not labeled.
  Food packaged or transferred to bulky containers in a food establishment shall be accurately labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
• 4-203.12(A) - The ambient (air/water) temperature measuring device was not provided for one upright reach-in refrigerator.
  Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be provide for all refrigeration units.
• 4-601.11(A) - Critical The can opener and the can opener holder were found unclean with heavy accumulation of dried food items.
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.13 - The nonfood-contact surfaces of the kitchen food preparation had accumulations of grime and debris.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(A) - Carry-out paper goods were found stored in public hallway leading to rest-room, and clean utensils at the bar were stored too close to a hand washing sink and thus exposed to wastewater splashes when using the sink.
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Also a splash guard is needed between the bar hand washing sink and the clean utensils drain board of the three-compartment sink.
• 4-904.11(B) - Food handling utensils between uses were stored in a container of water that I was informed was initially hot, and an ice scoop was store in the bar ice bin with the handle touching the ice.
  Food serving utensils such as spools, forks and tongs shall be stored in food with handles off food, ice or in a sanitizing solution.
• 5-501.13(A) - Observed leaking trash compactor outside.
  Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leakproof, and nonabsorbent.
• 5-501.15(B) - The grease collection container outside had spills and heavy grease accumulation on the outer surfaces of the unit.
  Receptacles and waste handling units for refuse such as grease container shall be kept clean so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
• 6-301.12(B) - Observed that there was no paper towel dispenser at the bar hand washing sink.
  Provide a paper towel dispenser or system that continuously supplies the user with a clean towel to allow employees to properly dry their hands after handwashing.
• 7-201.11(A) - (CORRECTED DURING THIS INSPECTION): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of Febreze Extra Strength was stored on the ice maker.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

July 24, 2008 (Follow-up)

July 22, 2008 (Follow-up)

July 21, 2008 (Routine)

• 3-203.11(A) - Repeat The molluscan shellfish are not stored in their original container. Mussels removed to food container tags not available
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. Very few current shellfish tags available.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-302.11(A)(4) - Critical Repeat Some foods in refrigeration unit are not covered.
  Cover stored food.
• 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use.Cookiing utensils in warm water at 125 F Tongs hung on oven handles exposing them to possible contact wth clothing.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Wet wipe cloth observed on work surfaces.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Several containers of food observed stored on floor of walk-in refrigerator.
  Store all items at least 6" off floor.
• 3-305.12(I) - Corrected During Inspection Produce like onions stored in box with mixer parts and other food preparation equipment.
  Do not store food and equipment in the same container
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See list of temperature above.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-101.19 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. Shelf near three vat sink is covered with worn and soiled aluminum file.
  Remove the foil and keep the shelf clean.
• 4-202.16 - Milk crate(s) found used for the following purpose(s): off floor storeage.
  Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
• 4-301.11 - The reach in refrigerator on the line is operating well above the required 41 F or lower (Observed temperature of 57 F)
  Remove foods and have unit serviced or repaired to enable it to maintain all food at 41 F or less.
• 4-301.12(A) - There are insufficient sink stoppers for proper operation of the three vat sink.
  Obtain and use sink stoppers.
• 4-501.12 - The cutting boards along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-603.14(A)-(B) - Repeat Observed employee ineffectively washing ware in center sink with no rinse or sanitizing. There was no water in any sink and there was a need for at least two sink stoppers. Employee not aware of procedure to set up and use sinks including requirement to wash and sanitize sink before use. Soiled items from previous day were on the sinjk.
  Instruct and demonstrate proper method to set up the three vat sink for washing, rinsing and asnitizing.
• 6-305.11(B) - Eye glasses, business card and pen observed on cutting board in kitchen.
  Remove items and wash and sanitize the cutting board.

July 21, 2008 (Follow-up)

January 15, 2008 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Employee observed slicing apple to garnish salad then eating a secton and placing the rest of the apple slices on the salad using bare hands.
  Food employees must not eat in the kitchen. Raw ready to eat food must be handled with utensils or gloves.
• 3-301.11(B) - Corrected During Inspection Critical Employee adjusted position of ice cream with bare hand. Employee placed apple slices on salad with bare hands.
  Do not touch ready to eat food with bare hands.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs stored over live shell fish, Raw beef observed over strawberries.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Critical Repeat Sauce in walk in refrigerator and pasta items in reach in freezer as well as foods in prep unit are not covered.
  Cover foods while in storage.
• 3-304.12(A)-(F) - Corrected During Inspection Ice cream scoop with recidual ice cream observed sitting on tray of raw shell eggs. Tongs hung on stove and oven handles where they can come in contact with employee clothing.
  Return ice scoop to ice cream or dipper well if available or wash. Do not store on egg tray which could have bacteria from the eggs. Store tongs in a manner that will protect them from clothng contact.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Seafood item sitting in water with top exposed above the water. No water flow into the container.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-101.11(B) - Corrected During Inspection Pitchers stored in cloth lined container that is absorbant and can soak up water and food particles.
  Remove cloth from storage container.
• 4-501.11(B) - Shelving in the walk in refrigerator is rusted and difficult to clean effectively.
  Replace the rusted shelves.
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of food. Containers saved for reuse..
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(A) - Critical Some shelving in the walk inrefrigerator is soiled.
  Clean and sanitize the shelving to remove food residue. Food residue on shelves shortens the life of shelving due to reaction with the metal surfaces.
• 4-603.14(A)-(B) - Corrected During Inspection Repeat Employee using two vats to wash dishes.
  Set up and use three vat sink properlly to ensure proper washing and sanitizing.
• 4-903.11(B) - Corrected During Inspection Repeat Clean takeput containers were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.

July 23, 2007 (Routine)

• 2-301.15 - Corrected During Inspection Employee when being told to wash hands washed them in the mop sink next to the hand sink.
  Use the hand sink for washing hands.
• 3-203.11(A) - Repeat The molluscan shellfish are not stored in their original container. Clams and mussels stored in same non original container.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Eggs stored over vegetables and sauces.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Several foods on shelves in walk-in refrigerator are uncovered. Uncovered pasta in freezer. Plastic bag of calimara dripping on fish below.
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: Food contian4rs of hard to identify foods are not labeled for identificatrion.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-501.11(B) - Repeat Beverage drink gun holder at bar does not have a drainage hose.
  Attach hose to allow holder to drain to sink.
• 4-502.13(A) - Corrected During Inspection Manufacturer containers were observed reused for the storage of foods. Sugar stored in lobster base container.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-601.11(C) - Corrected During Inspection Repeat Wine cooler at bar has about 1/4 to 1/2 inches of water with brown cloudy growth. There is build up of hand grime on refrigerator handles.
  Check the cooler for proper drainage to prevent bottles of wind from sitting in the water. Clean handles as needed and encourage more frequent hand washing to prevent the build up of dirt on the handles.
• 6-501.12(A) - The hoods have an accumulation of dust.
  Clean the hoods frequently to prevent buildup of dust.
• 7-102.11 - Critical Spray cleaner bottles are not labeled for identification.
  Label containers of cleaners and other chemicals.

January 30, 2007 (Routine)

• 2-402.11(A) - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. Dish washer
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-203.11(A) - Corrected During Inspection The molluscan shellfish are not stored in their original container.
  Molluscan shellfish (oysters, clams, mussels) may not be removed from the container in which they are received other than immediately before sale or preparation for service.
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered pan of rice in walk-in refrigerator.
  Foods shall remain covered at all times.
• 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance: Sugar container and flour.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 4-501.12 - The cutting board(s) along the prep line. are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(C) - The back side of some refrigerator door handles have a build up of hand grime.
  Clean the door handles frequently.
• 4-603.14(A)-(B) - Corrected During Inspection Person washing ware is not clear on proper setup and use of the three vat sink for warewashing.
  Instruct the employee in the proper use of the three vat sink.
• 4-903.11(B) - Stored items under prep counters stored with food contact surfaces exposed.
  Onvert these items to prevent accidental contamination from above.
• 4-904.13(A) - Preset tableware was observed unprotected from contamination.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.

November 16, 2006 (Pre-Opening)

• 3-603.11(B) - Critical The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. (scallops and salmon)
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 4-501.11(B) - The door gasket of the 2 door Beverage Air sandwich prep is damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 6-101.11(A) - The ceiling tile located in dry storage room and bar is absorbent and not easily cleaned.
  "Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
• 6-303.11(B) - Observed that inadequate lighting was provided in the consumer self-serviuce areas, reach-in refrigertors, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. (light out in 2 door Beverage Air freezer)
  Increase the lighting to provide a minimum of 20 foot candles in these areas.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. raw wood exposed in some areas on shelving behind the bar, in the dining area and in the dry storage room2. Gap observed between the wall and FRP panel behind the 3-vat sink 3. Small hole observed in wall in the dry storage room4. Caulking missing around sinks in the rest-rooms5. Dimmer plate cover missing on wall behind the bar.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.