PRIME 112

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb over 3 compartment sink area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored inside handwashing sink at bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over dishwasher area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dishwasher flooring area.

Intermediate - Equipment drain line draining into handwash sink. Observed coffee machine draining into HWS at cook line entrance.

Basic - Floor area(s) covered with standing water. Observed at walk in cooler entrance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout dishwasher area. Observed ceiling tiles soiled throughout dishwasher area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled at cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door at cook line. Chef removed them. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at the bar.

Intermediate - oyster tags not marked with last date served. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed the tongs. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at 0,00 ppms. The manager called for service and set up the triple sink with quaternary at 200 ppms. Corrective Action Taken

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

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Repeat Violation

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

Basic - Ice scoop handle in contact with ice. Observed at the cook line and bar. The manager inverted the scoops. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the cook line. The manager put up a sign. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email.

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. Form provided via email. Corrective Action Taken

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the ware washing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager had the top plate inverted. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at a temperature of 79°F. The manager poured out the water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guard soiled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a pan with utensils in a water temperature of 120° F. The manager poured out the water. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (48F - Cold Holding); As per the chef the item was placed in the reach in cooler less than 3 hours ago. The chef moved the item to the walk-in cooler for a quick chill. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some dated and others not dated.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stacks of plates not protected on the front line. The manger had them invert the top plate. Corrected On-Site

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn. Across from the triple sink.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed a plastic container of wing sauce on the floor in the cook line entrance. The manager removed it. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed next to the triple sink.

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled at the cook line and dessert area. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to dishwasher.

Intermediate - Handwash sink used for purposes other than handwashing. Observed colander stored inside hand wash sink sink. Manager removed item from inside hand sink. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed at kitchen area.

Basic - Food stored on floor. Observed o storage room soda syrup Bibb stored on the floor. Employee stored soda syrup six inches above floor. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on water at 90F, Employee put utensils container on top of burner to heat up. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler prep table in front of stove at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour no labeled at kitchen. Employee lab flour containers. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink, from coffee machine into hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave soiled. Observed soda gun soiled.

Intermediate - No chemical test kit provided when using sanitizer at ware washing machine or wiping cloths. No chlorine test strips provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, near coffee machine.

Intermediate - No soap provided at handwash sink, near coffee machine.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of sauce stored on floor on cook line. Operator removed. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at bar. Water was removed from glass of utensils. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees, near coffee machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top attached equipment above dishwasher soiled. Fan cover soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface, at wait station where coffee machine is located.

Basic - Waste line and holster missing at soda gun.

Basic - Water leaking from pipe and/or faucet/handle. Plastic used to try to repair.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings containing different spices/seasonings not labeled.