Basic – Employee beverage container in ice machine/ice bin. Observed at ice machine located next to washer and dryer. Employee removed during inspection. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food and drinks next to customers food inside reach in cooler at raw fish station at the back of the kitchen. Employee moved his items during inspection. Corrected On-Site

Basic – Floor area(s) covered with standing water. Observed at walk in cooler.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored over potato salad at cook line, employee rearranged properly. Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks on different reach in coolers throughout establishment.

Basic – Standing water in floor drain/floor drain draining very slowly. Observed at walk in cooler.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.

Basic – Working containers of food removed from original container not identified by common name. Observed croutons and crispy onions containers not identified with common name at kitchen area. Employee labeled during inspection. Corrected On-Site

High Priority – Container of medicine improperly stored. Observed medicine bottle inside reach in cooler next to can's rack. Employee removed during inspection. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab stuffing (49F – Cold Holding) as per employee since yesterday, employee discarded food during inspection.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded raw fish (48F – Cold Holding) as per employee less than 3 hours, employee removed some of the fish, container was to full.; crab stuffing (49F – Cold Holding) as per employee since yesterday, employee discarded food during inspection. Corrected On-Site

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. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Employee discarded some solution and add water during inspection.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobster not dated, at reach in cooler next to cans rack at kitchen area,as per employee over 24 hours.