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16: 4-501.114 Chlorine sanitizing solution used was not at an acceptable concentration when checking the bar dish machine (1st floor). No sanitizer was found hooked up to the machine.
Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. The sanitizer bottle was refilled and the dish machine produced chlorine to 100 ppm.
28: 7-102.11 Observed a few spray bottles with no labels.
Corrective Actions: Please ensure spray bottles are labeled with at least the common name. The spray bottles were labeled during the inspection.
43: 3-304.12 In-use utensils improperly stored between use. Observed utensils in water that was not above 135 F.
Corrective Actions: 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 135°F and the container. Utensils were removed>
55: 6-501.12 Observed a few fans with accumulation of dust. The ice machine air filters have dust accumulation as well.
Corrective Actions: Please increase the cleaning frequency for the fans and air filters. This will help prevent contamination.
This visit was made to conduct a routine health inspection. Please note:
-Ensure that every single shellstock tag is date-marked. The tags should be kept with the shellstock until the last item is sold.
-Periodically check the sanitizer level for the dish machines.
-Ensure spray bottles are labeled with at least the common name.
-Increase the cleaning frequency for the fans on the cookline.
*Repeat observations may be subject to civil penalties*
| Description | Temperature | State of Food |
| 2 door glass lowboy (1st floor bar): milk | 41 °F | Cold Holding |
| Saute prep unit: scallops (36 F), risotto (38 F), short rib (37 F) | Cold Holding | |
| 2 door prep unit (roof top): ceviche (37 F), oysters (37 F) | Cold Holding | |
| WIC: veggies (15 mins-124 F), octopus (30 mins-49 F) | Cooling | |
| WIC: collards (41 F), cooked chicken (41 F), burger (41 F) | Cold Holding | |
| WIC (2nd floor): raw oysters (37 F), milk (38 F) | Cold Holding | |
| 2 door glass lowboy (1st floor oyster bar): oysters | 38 °F | Cold Holding |
| Sheet tray: carrots (1 hour) | 88 °F | Cooling |
| Fry prep unit: coleslaw (34 F), shucked oysters (37 F), raw fish (38 F) | Cold Holding | |
| Salad prep unit: coleslaw (36 F), lettuce (38 F) | Cold Holding | |
| 2 drawer under grill: squid (42 F), raw fish (43 F) | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 1st floor bar dish machine (originally at 0 ppm) | chemical | 100 | chlorine | |||
| 2nd floor 3 comp sink | chemical | 50 | chlorine | |||
| 1st floor kitchen dish machine | chemical | 50 | chlorine | |||
| 1st floor 3 comp sink | chemical | 200 | quaternary ammonium | |||
| 2nd floor dish machine | chemical | 50 | chlorine | |||
| 3rd floor dish machine | chemical | 50 | chlorine |
| Description | Temperature |
| 2 door glass lowboy (1st floor bar) | 41 °F |
| 2 drawer under grill | 41 °F |
| Saute prep unit | 35 °F |
| WIC | 41 °F |
| WIC (2nd floor) | 37 °F |
| 2 door glass lowboy (1st floor oyster bar) | 37 °F |
| 2 door prep unit (roof top) | 37 °F |
| Salad prep unit | 36 °F |
| 4 drawer prep unit (2nd floor)-no food | 40 °F |
| Fry prep unit | 36 °F |
| 2 door prep unit (roof top) | 37 °F |