August 14, 2009 (Routine)

• 0550 - Corrected During Inspection Knives stored between the knife holder and the wooden shelf. In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Improper use of wet wiping cloths.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw shellfish, fish, and beef products, that may be served raw and/or undercooked
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 1060 - The nonfood contact surface of the rusty reach in refrigerator shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  Replace or resurface shelving. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The following items was observed in a state of disrepair and damaged:-Preparation refrigerator and 3 door reach in in the kitchen with excessive condensation / standing water in bottom - signs units need maintenance-Kitchen exhaust hood is soiled, and kitchen is excessively hot
  -Have maintenance done on both refrigeration units to prevent units breaking down and out of temperature foods.-Have exhaust fan and system, ducting etc. cleaned and maintenance done to ensure unit is working. If problems found, repair unit.
• 2000 - Corrected During Inspection Utensils stored just in front of the hand sink paper towel dispenser and where they are in contact with the prep table leg and stove.
  Utensils moved during inspection. Store utensils where they will not be in contact with surfaces that are not cleaned and sanitized and not subject to splash from handwashing.
• 2350 ii - 2 unused open pipes in back room behind kitchen.
  Ensure pipes are capped.
• 3170 - Part of the wall is missing under the dish sink in the bar area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 15, 2008 (Routine)

• 0060 - Critical There is only 1 food service employee that has a valid Health Card. It is a Local Policy that all food service employees have Health Cards.
  Health Cards may be obtained at the Suffolk Health Department on Tuesdays, from 9Am - 11AM and Thursdays, from 2PM - 4PM.
• 0430 - The Oysters are not stored in their original container.
  Retain molluscan shellfish in its original container until preparation for service or immediately before a sale.
• 1320 - Repeat There were no thermometers located in the server reach-in and in the upright freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1400 - The ice bin at the servers station is not properly sloped to eliminate pooling water from the ice.
  Alter or replace the waste collection compartment so all accumulated moisture due to melting ice completely drain.
• 1900 - Corrected During Inspection Critical When tested, no sanitizing agent was found in the sanitizing sink.
  Provide a sanitizing agent at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is open and does not self-close.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Repeat Effective methods are not being used to control pests; evidence of rodent activity (droppings).
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Hire a professional exterminator.
• 3440 - Critical Bait Bags on floor; Rodent bait station is not covered and tamper-resistant
  Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

December 12, 2007 (Routine)

• 0830 - Critical Repeat Several food containers in the refrigerator are without "use by" dates and Hollandaise Sauce is "out of date".
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1780 - Critical Mold growing on ice machine baffle plate.
  Clean and maintain interior of ice machine to prevent growth of mold.
• 1800 - Filter on front of ice machine is not clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Repeat Clean pots & pans were not observed stored in an inverted position on storage shelf.
  Store pots & pans in an inverted, self-draining position that protects from contamination and allows air-drying.
• 2930 - Back door is open, there is no self-closing device on the door coming into the back area..
  Install self-closing, tight-fitting door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3170 - Wall in kitchen is damaged and covered with tape.
  Repair wall with a material that is conducive to cleaning. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 11, 2007 (Routine)

• 0440 - Critical Repeat Inadequate record keeping system of shellfish tags.
  Use 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. Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0820 - Critical Food cold holding at improper temperatures, chicken salad 45, crab salad 46, potato salad 44, chicken and rice soup 44, in reach in. Have unit service to maintain foods at 41 degrees or below.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1320 - Repeat The temperature measuring device located in chest freezer is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1800 - The nonfood contact surface of the front of grill on air conditioner has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2000 - Clean pots and pans were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3270 - Critical Methods are not being used to control pests. Mice droppings and debris on floor in corner of enclosure where salad prep unit is stored. Also in corner next to wire rack maintain areas.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Corrected During Inspection Critical Containers of chemicals not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

March 07, 2007 (Routine)

• 0440 - Corrected During Inspection Critical Inadequate record keeping system of shellfish tags.
  Use 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.
• 0440 - Critical Tags missing from the shucked oyster containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1060 - The nonfood contact surface of the cloth towel upon which the glassware is stored is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the reach-in prep unit, the chest freezer, nor the upright reach-in freezer
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1750 - Corrected During Inspection Single-service items were observed reused for food storage.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

November 15, 2006 (Pre-Opening)