Lobster Pot

Inspector notes: The 3-door low boy located at the bar was not able to effectively have doors remain closed. The door latches were observed to be missing or in poor repair. Cold holding equipment shall be maintained in good repair.

Inspector notes: The ceiling in the dry storage area was observed to be exposed batted insulation. Ceiling shall be constructed of approved materials that are smooth, durable, and easily cleanable.

Inspector notes: The floors in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable.

Inspector notes: Raw animal foods (such as shell eggs) were observed stored above ready-to-eat foods (such as milk and cream) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Raw animal foods were rearranged during the time of inspection.

Inspector notes: Dilly sauce was observed stored past its disposition date. Food items prepared within the food establishment shall follow a 7-day date marking system where the date of preparation counts as the first date. Proper disposition procedures discussed with PIC. Food item was disposed of during the time of inspection.

Inspector notes: Cooked lobster meat was observed thawed in the walk-in cooler with its original intact reduced oxygen packaging (ROP). Seafood items packaged in ROP packaging shall be completely removed from their original packaging prior to thawing to allow the reintroduction of oxygen into the food item. Food items were evaluated and removed from their original packaging during the time of inspection. Proper thawing methods reviewed with PIC.

Inspector notes: Food contact surfaces of equipment/utensils (kitchen ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service during the time of inspection. Establishment shall clean and sanitize internal parts and allow unit to air dry prior to returning unit to service.

Inspector notes: Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. Establishment shall write date of last service on shellfish tags once container is completed.

Inspector notes: Food contact surfaces of equipment/utensils (ice scoop) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice scoop was observed in stagnant water inside of ice scoop holder. The ice scoop and ice scoop holder was cleaned and sanitized during the time of inspection.

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

Inspector notes: Molluscan Shellfish (oysters) located in the walk-in cooler that were received during the time of inspection did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Establishment reached out to supplier and received proper identification tags for oysters during the time of inspection.

Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below as evidenced by various TCS food items that were placed on ice inside of bus tubs during the time of inspection. Adequate refrigeration is required.

Inspector notes: The hood ventilation system was observed to have build-up of food residue and debris. Hood systems shall be cleaning at a frequency so that they are not a source of contamination by dust, dirt, and other materials.

Inspector notes: Lettuce was observed held at 51 degrees Fahrenheit over ice. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food item had been placed over ice less than 30 mins prior to the time inspection and was placed in to alternate refrigeration.

Inspector notes: The 2-door reach-in was observed held at an ambient temperature of 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within the unit were evaluated and moved to other refrigeration units during the time of inspection. PIC stated that parts are on order.

Inspector notes: Establishment was observed placing raw beef steak filets in reduced oxygen packaging (ROP) during the time of inspection. Establishment does not have prior approval for vacuum packaging raw animal proteins from RIDOH Center for Food Protection and shall cease practice. Establishment shall submit a HACCP plan and variance request to RIDOH for proper approval.

Inspector notes: Chicken breasts were observed stored on the floor in the walk-in cooler and various food items were observed stored on the floor of the walk-in freezer. Food must be stored at least 6 inches above the floor.

Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles. A hat was provided for staff member during the time of inspection.

Inspector notes: The 3 door low boy located at the bar was not able to effectively have doors remain closed. The door latches were observed to be missing or in poor repair. Cold holding equipment shall be maintained in good repair.

Inspector notes: The non-food contact surfaces of the bar area ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The ceiling in the dry storage area was observed to be exposed batted insulation. Ceiling shall be constructed of approved materials that are smooth, durable, and easily cleanable.

Inspector notes: The floors in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable.

Inspector notes: The 3 door low-boy located at the bar was not be able to effectively have doors remain closed and the salad prep unit in the kitchen was observed with flip-top lids that were no longer attached to unit. Equipment must be properly adjusted and be in good repair.

Inspector notes: The non-food contact surfaces of the fan guards in both walk-in coolers have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The floors in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable.

Inspector notes: The hood ventilation system was observed to have build-up of food residue and debris. Hood systems shall be cleaning at a frequency so that they are not a source of contamination by dust, dirt, and other materials.

Inspector notes: Tuna observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. -Staff date marked the tuna during this inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.

Inspector notes: Shellfish observed stored in milk crates were stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. -Staff moved the shellfish and stored them on shelves during this inspection.

Inspector notes: Wood is used in the construction of shelving above the salad station. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Some parts of the wood shelving observed chipped/chafed. -Shelving shall be replaced.

Inspector notes: The non-food contact surfaces of the fans in the Produce walk-in cooler and the hood/vent in the kitchen have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

Inspector notes: The floors in the kitchen area observed in poor repair. The physical facilities must be maintained in good repair. Floors shall be smooth, durable, non-absorbent, and easily cleanable. -Establishment shall seal/cover all holes and gaps on the walls.

Inspector notes: Inadequate lighting observed in the main walk-in cooler and in the Produce walk-in cooler. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning Lighting 6-303.11 Intensity. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.