ANDY D`S

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw chicken stored above pickles in reach in cooler across from cook line. Operator corrected storage during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups stacked in wait station with moisture in between. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In front of walk in freezer and in front of dish machine.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed tongs on oven door handle. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Fan covers in walk in cooler with dust present.

Intermediate - Handwash sink not accessible for employee use at all times. Colander in hand washing sink behind bar. Bartender removed colander during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server station in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. No contact with food observed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Kitchen manager removed tongs during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for blackening seasoning. Operator removed scoop during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding chicken 131f.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding chicken at 131f 30 minutes. Operator discarded chicken on own accord. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in wait station with moisture in between.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed tong on oven door handle in kitchen cook line area. Operator removed tongs during inspection. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. - 1 small flying insect in kitchen. Owner states it came in through the drains after the clean out. Owner had an employee take care of it. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. - establishment serves both raw and IQF oysters. The fresh oyster tags are not marked.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - establishment only has the tags for the month of July. Inspector explained the proper procedures for maintaining the tags.

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. - establishment was using the regular consumer advisory verbiage and not the required one for oysters. Inspector gave a copy to the owner and he had several copies made and hung up on the walls in the dining room during the inspection. Corrected On-Site

Basic - Equipment in poor repair. - walk-in cooler gasket torn.