SALT CRACKER FISH CAMP
25 CAUSEWAY BLVD #105
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 filter missing.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line. Corrected On-Site
Food safety inspection conducted on 1/22/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/9/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing hot water handle at cooks line hand sink.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 60f, moved to walk in cooler. Heavy cream 60f, ice added to product. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/9/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Back kitchen dishwasher and prep area. - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/25/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 36-22-4:Basic - Floor area(s) covered with standing water. Back kitchen dishwasher and prep area.
- 08B-38-4:Basic - Food stored on floor. Ice buckets with ice stored on floor in bar cooler. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered.ice buckets with ice not covered in beer cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish scrape table.
- 29-03-4:Basic - Water draining onto floor surface. Bar glass washer draining on floor. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar washer 0ppm. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce. Item moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 68f, seafood stock 68f, next to pizza oven. Ice added to container. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Glass chiller in bar soiled on bottom shelf.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 1/6 pan, scrubbies and silver ware holder in both hand sinks. Items removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to bar cooler used as dump sink as evident by ice in sink. Corrected On-Site
Food safety inspection conducted on 1/25/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).
Inspection on 7/25/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/25/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in rice.
- 29-03-4:Basic - Water draining onto floor surface. Under scrape at dish. Bar glass cleaner dumping water on floor.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass washer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked shrimp in walk in cooler. Raw oysters stored under raw fish. Both items corrected.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 48f, cooked wings 47f, sliced tomatoes 48f, cooked sausage 49f, coleslaw 46f, left single cooler unit. Sliced tomatoes 46f, cooked onions 45f, raw oysters 45f, cooked shrimp 45f, salad unit. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area. Corrected On-Site
Food safety inspection conducted on 7/19/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).