BOAT IN THE MOAT

High Priority - Dented/rusted cans present. See stop sale. Observed one can of spaghetti sauce on the can rack dented, owner removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw pork over chicken salad in the reach in cooler in the main part of the kitchen, owner moved pork to the bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed pine sol and Lysol on the shelf with pots and pans, owner moved the bottles. Corrected On-Site

Basic - Food stored on floor. Observed two cases of diet coke on the floor in the dry storage, owner moved to shelf. 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. Observed BBQ Pork Meat in two pans that has exceeded seven days and dated for 10/4/25 in the kitchen reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on the white guard in the ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed two microwaves with food debris in them.

High Priority - (null) Observed on the kitchen counter: Butter chips (67F - Cold Holding). Operator stated they were out for approximately 1hr and placed them in a reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer buckets at 400ppm chlorine. Operator remade to 100ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed their current license not displayed.

High Priority - Container of medicine improperly stored. Observed a container of toothpaste stored with clean dishes in the back prep kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer buckets at 200ppm chlorine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employee personal items stored above/with food products in the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint handling food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter cups (47F - Cold Holding) stored in vegetable cooler not at 41F or colder. Operator moved to another location to cool to 41af with in 4 hours.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing substance not labeled. Operator labeled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food debris in corners of interior of microwave.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed cracks on Wooden floor that open to the outside.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at drink prep area sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken pot pie (101F - Cooling) after 1.5 hours. Operator placed in microwave to reheat to 165F and will then hot hold.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at back dishwash and waitstaff dirty dish drop off filled with strainer and ice and straws. No handwashing available. Placed strainer in adjacent mopsink and cleared handsink for hand washing only. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink used as dumpsink as evidenced by cut lemons and ice in sink.

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. Inspector provided form at inspection via email.

Intermediate - No soap provided at handwash sink at t back prep. Corrected On-Site

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

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour, sugar at back prep with no common name label.

Basic - Food not stored at least 6 inches off of the floor. Bottled water on floor at dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on handsink. operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer over 200ppm strip turned black. Corrected to 100ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touching sandwiches with bare hands while plating foods. Explained regulations and Reffered to AOP standards. Cook washed hands and placed gloves on.Corrected On-Site Corrected On-Site

Basic - Food stored on floor. Observed. Bottled water stored on floor in back storage area. Manager will create shelving to store items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Observed can opener blade at prep table. Operator cleaned and sanitized the equipment. Corrected On-Site

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Observed at 99°F. Operator corrected to a minimum of 110°F. Corrected On-Site

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed ketchup box at dry storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Old labels stuck to food containers after cleaning. Observed at dish shelf. Operator removed the old labels. Corrected On-Site

Basic - Utensils not stored inverted or in a protected manner. Observed next to stove at prep table. Operator inverted the utensils. Corrected On-Site