The Docks Stock Island

Basic – Cloth used as a food-contact surface

Terry cloth towel cover pasta Corrected On-Site

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Repair technician was called and unit was iced down. Corrective Action Taken

Basic – Food stored outside

Chest freezer stored outside under cover.

Basic – Standing water in bottom of reach-in-cooler on the end of cookline

Basic – Time/temperature control for safety food thawed in an improper manner.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (61F – Cooling); butter (48*F – Cold Holding); ceviche (48*F – Cold Holding); cut tomatoes (46*F – Cold Holding) all items were put on ice and as per the owner were out of temp under 4 hourscalamari was transferred to walk-in cooler.m Corrective Action Taken

Intermediate – Bar Hand-wash sink used for purposes other than handwashing. Observed Strainers in handwash sinks at the bar

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.

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.