RAMS HEAD SOUTHERNMOST
804 WHITEHEAD ST
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish not frozen. Manager opened them . Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food. Food debris inside oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled. Employee washed it. Soda gun soiled. Corrected On-Site
Food safety inspection conducted on 3/25/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of Frozen food walk in cooler floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen RIC
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided where needed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to most kitchen RIC and walk in cooler gaskets.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 5/21/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 12/15/2023
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage area in front of walk-in cooler.
- 35B-01-4:Basic - Exterior door has a gap in the door. Back door to kitchen.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container stored in cook line grill drawer.
- 08B-38-4:Basic - Food stored on floor. Cooking oil and A1 sauce stored on floor in dry storage in front of walk-in cooler. Employee placed items on shelf. Corrected On-Site
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer in prep area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers and freezers on cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish area.
- 09-01-4: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 touched avocado with bare hand, employee proceeded to put gloves on to complete preparation of avocados. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over cole slaw in reach-in cooler across from dish machine. Manager placed hamburger on bottom shelf. Shell eggs stored over salad dressing in walk-in cooler. Manager had employee place eggs on bottom shelf. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw bacon in walk-in cooler. Manager had employee place hamburger on bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: beef (48F - Cold Holding); rice (49F - Cold Holding). Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler closest to dining room door: potato salad (48F - Cold Holding); blue cheese (49F - Cold Holding); scallops (47F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items placed in cooler 3 hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41F, potato salad (43F - Cold Holding); blue cheese (43F); scallops (42F - Cold Holding); shrimp (40F - Cold Holding). **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath heat lamp in pass through window: hash browns (118F - Hot Holding). Employee stated hash browns placed underneath heat lamp 15 minutes prior to temperature being taken. Manager voluntarily discarded hash browns. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at end of cook line. Can opener on kitchen prep table across from dish machine. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixer stored in hand washing sink across from dish area. Employee removed mixer from hand washing sink. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer registering 37F when calibrated.
Food safety inspection conducted on 12/15/2023 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 12/15/2023
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 12/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/15/2023
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 12/15/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).