Capt'n Charlie's Reef Grill

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg separated egg whites stored above container of pickles, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects found In kitchen approximately 5 small live flying insects above 2 compartment sink landing on walls, discussed with operator to eliminate flies and clean and sanitize areas, In kitchen at dessert preparation area approximately 2 small live flying insects flying around landing on counter top, discussed with operator to eliminate small flying insects and clean and sanitize areas. In kitchen Approximately 3 small live flying insects at beer station landing on beer dispenser spouts, discussed with operator to eliminate flying insects and clean and sanitize areas. In kitchen Approximately 3 small live flying insects at lunch cook line, landing on soda cooler and wall, discussed other operator to eliminate flying insects and clean and sanitize areas. **Admin Complaint**

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. Employee handled cooked French fries with barehands, discussed with operator who educated employee and had employee wash hands. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with hand and without washing hands employee handled container of Mac and cheese sauce, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority - Toxic substance/chemical improperly stored. At to go counter spray bottle of sanitizer stored above straws, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw scallops (58F - Cold Holding); raw shrimp (59F - Cold Holding); sliced cheese (54F - Cold Holding); diced sausage (55F - Cold Holding); ; raw fish (59F - Cold Holding); raw lobster (56F - Cold Holding) per operator products not portioned or prepared today, see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler raw scallops (58F - Cold Holding); raw shrimp (59F - Cold Holding); sliced cheese (54F - Cold Holding); diced sausage (55F - Cold Holding); ; raw fish (59F - Cold Holding); raw lobster (56F - Cold Holding) per operator products not portioned or prepared today, see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach crawling on wall into ceiling tiles, discussed with operator to eliminate roach and clean and sanitize area. **Admin Complaint**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station ice cream scoops stored in 97F water discussed with operator who removed scoops. **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line male table - bottom unit - shucked oysters (48F - Cold Holding) not portioned or prepared today removed from walk in cooler 2 hours prior- operator moved to freezer for chill. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons clam chowder (56F - Cooling) in 5 gallon plastic mayonnaise tubs, cooked rice (46F - Cooling) held in a deep metal container, glass door reach in - fried potatoes (47F - Cooling) - operator states all were held overnight and more than 6 hours - see stop sale. **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in margarine dated 11/02. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 gallons clam chowder (56F - Cooling) in 5 gallon plastic mayonnaise tubs, cooked rice (46F - Cooling) held in a deep metal container, glass door reach in - fried potatoes (47F - Cooling) - operator states all were held overnight and more than 6 hours - see stop sale. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - fresh garlic in margarine (70F - Cooling) 12:20pm ambient cooling since 10:00am recheck 20mins 69F. Operator moved to shallow containers and put on walk in freezer. **Corrective Action Taken** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared two days prior - operator date marked. **Corrected On-Site** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Walk in cooler - Scoop handle in beans and rice container - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with oil not labeled. **Repeat Violation** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At dinner line reach in cooler underneath flip top opposite stove: raw shrimp stored over open can of clam juice, Raw chicken stored over cooked pasta noodles, operators moved both items to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At kitchen dishwashing area approximately 5 live small flying insects landing and crawling on clean utensils, approximately 2 live small flying insect's landing on clean dinner plates. Operator removed container holding utensils. Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink spray bottle containing table cleaner not labeled, operator labeled bottle as containing table cleaner. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Working containers of food removed from original container not identified by common name. At cook line several squeeze bottles containing vinegar, sesame oil and brandy not labeled, operators labeled all bottles correctly. **Corrected On-Site** **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado still has sticker attached, operator chose to discard avocado. **Corrected On-Site** **Warning**

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area, operator spoke to employee who then stopped eating. **Corrected On-Site** **Warning**

Basic - Bowl or other container with no handle used to dispense food. At brow sugar storage bowl with no handle used as scoop, operator replaced with a scoop with handle. **Corrected On-Site** **Warning**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. **Warning** - From follow-up inspection 2024-06-05: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler(dinner cook line) marinara (ingredients added) 50F cold holding; chorizo 50F cold holding. Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. **Warning** - From follow-up inspection 2024-06-05: Reach in cooler(dinner cook line) marinara (ingredients added) 50F cold holding; chorizo 50F cold holding. Per operator, not prepared or portioned today. Per operator, products held in cooler overnight. See stop sale. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures. **Warning** - From follow-up inspection 2024-06-05: Same. **Time Extended**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit. **Warning** - From follow-up inspection 2024-06-05: **Time Extended**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler: Gorgonzola créme sauce dated 5/23, Roasted pepper sauce dated 5/19, BBQ sauce with cooked onion 5/17, see stop sale. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler: Raw shrimp over ready to eat cut herbs Raw chicken over cooked pasta At bar area reach in cooler: Raw fish over cooked mushrooms Raw scallops over spinach. Operator moved all items to achieve proper storage. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 small flying insects in dish washing area landing on dishes, approximately 1 small flying insect observed in dry storage area. Advised operator to remove flying insects from restaurant. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler: cream corn (50F - Cold Holding); cheesecake (46F - Cold Holding); coleslaw (51F - Cold Holding); heavy cream (50F - Cold Holding), Lobster/shrimp portion (54F - Cold Holding) Per operator, not prepared or portioned today. All products held in cooler overnight. see stop sale. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam/mussel/oyster tag not marked with last date sold, educated operator on tag procedures. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At stand up reach in cooler by dish area: cut tomatoes at 11:25 cooling since 11am (56F - Cooling)-54F at 11:47 improper cooling, operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table can opener blade soiled with black mold like substance, operator moved can opener to dish area to be washed. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. At bar area hand sink and at prep area hand sink food items in sink, operator removed. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At cook line spray bottle containing bleach and water not labeled. Advised operator to label all chemicals **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. At cook line in squeeze bottles, cooking oil, margarine removed from original containers not identified. Operator labeled containers properly. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Clams/mussels/oysters removed from original container for long-term storage. At cook line reach in cooler clams stored with no tags, Operator provided tags, educated operator on proper shellfish tag procedures. **Warning**

Basic - Standing water in bottom of reach-in-cooler. At cook line reach in cooler and at bar area reach in cooler has standing water in bottom of unit. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage area spray bottle containing chemical cleaner not labeled, operator labeled bottle correctly. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle. 2 hand washing sinks on the lunch line are leaking.

Basic - Food stored on floor. At walk in cooler 2 boxes of raw shrimp stored on floor, operator removed items from floor and stored properly. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. At dry storage area container of flour has small metal bowl with no handle as a scoop. Operator removed bowl from product. **Corrective Action Taken**

Basic - Working containers of food removed from original container not identified by common name. At cook line squeeze bottle containing cooking oil not labeled, operator labeled. **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw **Warning** - From follow-up inspection 2024-02-27: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight, see stop sale **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler make line grill chicken 47F - cold holding, lobster 47F - cold holding, salmon 47F - cold holding, fish kabobs 47F - cold holding operator stated that none of these items were prepared or portioned today and all were held in the unit overnight. **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sell undercooked fish fresh salmon per operator. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects landing on dishes in the dishwashing area. Approximately 8 small flying insects on a lemon wedge by handwashing sink in bar area. **Warning**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed poster to operator **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Only observed tags for 60 days **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals raw **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

High Priority - Dented/rusted cans present. At can storage rack; dented #10 size can of roasted red peppers. See stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At prep table; Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. At front counter; hand wash sink used to store utensils. Operator removed. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. At front counter; spray bottle containing all purpose cleaner not labeled. Operator labeled. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. At cook line make top reach in cooler(s); standing water in bottom.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Proper Hot and Cold Holding Temperatures

Approved Thawing Methods Used

Equipment Adequate to Maintain Product Temperature

Food Contact Surfaces Clean and Sanitized

Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store container with cleaning utensils. Operator removed. **Corrected On-Site**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu offers Classic Caesar Salad served with dressing made with raw shell eggs and description does not inform consumer of raw ingredient. Operator posted additional advisory informing consumer of raw ingredient in Classic Caesar Salad. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing cleaning chemical not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line double door low boy stainless reach in; interior bottom shelf has accumulation of soil residues.

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line; in-use wet wiping cloth used under cutting board. Operator removed. **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. At breadcrumb storage container; scoop handle laying in breadcrumbs. Operator removed. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; open employee beverage container on cutting board. Operator removed. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. At lunch cook line; bowl used to dispense calamari. Operator removed. **Corrected On-Site**