Rustic Inn Restaurant Improves its Sanitary Rating

No Violations Were Observed

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on dish storage shelf. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**

Basic - No handwashing sign, and paper towels provided at a hand sink used by food employees at bar area.

Basic - Soda gun holster with accumulated slime/debris. Observed at corner of bar area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed female e,player wash hands at guest handwash station. **Warning** **Repeat Violation**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed 2 units. **Warning** **Repeat Violation**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. Observed at bar area.

Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Observed female e,player wash hands at guest handwash station. **Warning** **Repeat Violation**

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed containers on dish storage shelf. **Corrected On-Site**

Basic - Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**

Intermediate - Observed: Ice chute soiled/build up of mold-like substance/slime. Observed 2 units. **Warning** **Repeat Violation**

Basic - Observed: No handwashing sign, and paper towels provided at a hand sink used by food employees at bar area. Priority: Basic

Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at threecompartment sink. Observed at bar area. Priority: Intermediate

Basic - Observed: Soda gun holster with accumulated slime/debris. Observed at corner of bar area. Priority: Basic

Basic - Equipment in poor repair. Observed walk in cooler not maintaining PHF/TCS foods at 41°or colder. delivery and cleaning prior to inspection. Available working units if needed. ambient temperatures 49°f corrected to 41°f before ending inspection. Spoke with repair person, new condenser and condenser fan replaced. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS by 3 compartment sink. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar. **Corrected On-Site** **Warning**

High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Observed Seafood walk in cooler oysters 47.3°f, crab legs 42.5°f, whole crab ran under water less than 2hrs golden crab 54°f cooked Tuesday. Ambient fan temperature 49°f, opened freezer door to walk in cooler ambient fan air 43.9°f-45.9°f. **Corrected On-Site** **Warning**

High Priority - Displayed food not properly protected from contamination. Observed cut lemons not covered at raw bar and wait station. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed RIC fish 46° chicken 51°sliced tomato 53°,ribs 55°, beverage air by fryer breaded fish 51°f, shrimp 47°f,-51°f forg legs 47°f . Moved excess to walk in cooler. opened connecting freezer door now maintaining 41°f. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Observed in Prepped seafood WIC new england clam chowder 46°f, Manhattan clam chowder 55°f, clam sauce 45°f, crab sauce 45°f, 54°f **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 100° melted butter, placed on counter at 11:30 a.m today no time mark. **Corrected On-Site** **Warning**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. observed seafood walk in cooler, oysters and clams from 42.5-47-3. Operator opens connecting freezer doors to maintain 41°f. **Warning**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed conveyor hot water dish machine. thermo label turned black **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed at drink station in kitchen and raw bar area. **Repeat Violation** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at customer hand sink that only has cold water.. **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed unit 3 rusted bolts. **Repeat Violation** **Warning**

Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed chefs. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed clam dressing, coleslaw, soups, and clam sauce.. Temperatures ranging from 46°f- 55°**Warning** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula on cookline in standing water not at 135°f. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Observed cup lids not inverted in kitchen area. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp over ready to et soup and salad dressing. In true 2-door unit. **Corrected On-Site**

Intermediate - Accumulation of debris on/around soda dispensing nozzles.observed in kitchen **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Debris in the interior of the ice machine.

Intermediate - Soda gun soiled. Observed in bar area.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.shrimp and fish in 2 door reach in cooler.correct on site

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. In 6 doors reach in cooler 44. Manager rearrange unit .correct on site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw fish.correct on site

Basic - Food stored in holding unit not covered. Key lime cakes in 2 door reach in freezer

Basic - Stored food not covered in chest freezer. Chicken in 2 door reach in freezer in kitchen **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Inside reach in cooler **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. In 6 door reach in cooler in kitchen

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.in reac on cooler crab cakes. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in fliptop cooler hard boiled eggs at 48 degress over night,voulntry discarded .unit was over stacked.

Critical - Observed potentially hazardous food thawed in standing water. in 3 compartment sink crab inside in prep area.

Observed equipment in poor repair.reach in cooler shelves . Corrected On Site.

Critical - Observed soiled reach-in freezer gaskets.in prep area. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.in prep area.Corrected On Site.

Critical - Observed objectionable odors in bathroom.

Observed hole in wall. next to employee bathroom. Corrected On Site.

Observed personal care item stored with food. 3 personal begs on prep table.

Observed unnecessary items on the premise.2 dorr TRAULSEN reach in cooler not in use.

Observed attached equipment soiled with accumulated dust. AC exhaust vents in dishwashing rooms

Observed personal care item stored with food. employee dunkin donuts drink in reach in cooler Corrected On Site.

Critical - Observed cloth used as a food-contact surface. in walk in cooler Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in dishwashing area Corrected On Site.

Observed soda gun holster with accumulated slime/debris. in bar

Critical - Observed no backflow preventer at a hose bibb in kitchen nextto stove

Critical - Hand wash sink lacking proper hand drying provisions; in dishwashing room Corrected On Site.

Observed personal care item stored with food; employee foods in reach in cooler Corrected On Site.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. sauces in reach in cooler

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed reach -in cooler gasket torn/in disrepair.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed soiled reach-in cooler gaskets throughout kitchen .

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in storage

Equipment and utensils not properly air-dried. insects in storage

Critical - Observed no backflow preventer at a hose bibb in kitchen next to hose.

Floors not maintained smooth and durable. in outside walk in cooler

Floors not constructed easily cleanable throughout kitchen

Observed floor area(s) covered with standing water.in outside walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in ric next to preparation table

Critical - Observed encrusted material on can opener.

Observed residue build-up on nonfood-contact surface. can opener hoster

Observed soda gun holster with accumulated slime/debris. in bar

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Floors not maintained smooth and durable. in dishwashing rooms

Observed food debris accumulated on wif floor.

Floors not maintained smooth and durable.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. in wif

Wet wiping cloth not stored in sanitizing solution between uses.

Floors not maintained smooth and durable.

Critical - Observed buildup of slime on soda dispensing nozzles. in bar

Critical - Observed encrusted material on can opener.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces in ric

Critical - Observed no backflow preventer at a hose bibb, in kitchen next to exit door

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in ric

Wet wiping cloth not stored in sanitizing solution between uses.in bar