Shooters On The Water/Bootlegger Degrades its Sanitary Rating

Critical - Observed 2 dented cans. roasted red peppers. Corrected On Site. pulled off shelf for vendor credit.

Critical - Observed potentially hazardous food thawed in standing water. ribs in sink. Corrected On Site.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw seafoods / fish in cookline reach-in cooler. Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop on top of unclean/unsanitized ice machine. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving large open spaces. For reporting purposes only.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline.Repeat Violation. Corrected On Site.

Observed build-up of mold-like substance on gaskets and interior walls & doors of left side expo station reach-in cooler. Observed this cooler on/working , but contained only 1 container of dressing.

Observed gaskets with slimy/mold-like build-up. right side expo station reach-in cooler.

Equipment and utensils not properly air-dried. Repeat Violation. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. blenders in front of bar handwash sink. not acessible and possible cross contamination. Corrected On Site.Repeat Violation.

Observed open dumpster lids. Corrected On Site.Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap (door from kitchen to outside area where the dumpster is).

Observed attached equipment soiled with accumulated grease. hoodfilters.

Observed dusty ceiling tiles and/or air conditioning vent covers. cookline & kitchen.

Observed unnecessary items on the premise. a lot of unused equipment outside of building.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps. near dishwash area.

Violation: 36-13-1Observed grease and/or debris accumulated under cooking equipment, coolers, preptables, equipment .

No Violations Were Observed

Critical - Observed potentially hazardous food thawed at room temperature. variety of seafoods . kitchen . Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. ribs and seafoods . Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken behind herbs and sliced cheeses in top of fliptop cooler on cookline. danger of cross contamination !. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. seafood/salmon patties over shredded cheese in cookline reach-in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. repeatedly by many employees . Corrected On Site. Repeat Violation.

Critical - Observed employee eating while preparing food. cookline . Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. several on reach-in coolers and cooling drawers on cookline .

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

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

Critical - Observed interior of reach-in coolers soiled with accumulation of food residue and mold-like substance. cookline / kitchen . Repeat Violation.

Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelves throughout .

Observed clean utensils/equipment stored in dirty drawers/containers. Repeat Violation.

Equipment and utensils not properly air-dried. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. utensils stored in cookline handwash sink. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. blenders in front of / blocking handwash sink at lower bar.

Critical - Hand wash sink lacking proper hand drying provisions. bar.

Critical - Handwashing cleanser lacking at handwashing lavatory. bar.

Observed grease/oil on dumpster pad/ outside concrete on ground. Repeat Violation.

Observed open dumpster lids. Corrected On Site. Repeat Violation.

Critical - Observed small flying insects in bar areas. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps. near dishwash area.

Observed grease and/or debris accumulated under cooking equipment, coolers, preptables, equipment .

Observed wall/ceiling soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris/grease. throughout .

Observed attached equipment soiled with accumulated dust and mold-like growth. walk-in cooler fanguards .

Observed moldy & dusty air conditioning vent covers. kitchen /cookline . Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. in rear prep area over food prep table by walk-in cooler.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. abc extinguisher on floor in kitchen . For reporting purposes only.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/29/2012.

Critical - Observed cloth used as a food-contact surface. under sliced cheeses in fliptop cooler on cookline . Corrected On Site. Corrected On Site. Repeat Violation.

Critical - Observed cloth used as a food-contact surface. on top of flatbread on cookline . Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server slicing oranges. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed equipment in poor repair. standing water inside of reach-in cooler on bottom . cookline .

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.

Observed build-up of mold-like substance on surface of nonfood-contact surface. salad station reach-in cooler gaskets/doors.

Observed clean utensils/equipment stored in dirty drawers/containers.

Equipment and utensils not properly air-dried.

Observed utensils stored in crevices between equipment. knifes between coolers/tables on cookline . Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. draining pasta in strainer inside handwash sink on cookline. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink. Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Critical - Observed small flying insects in bar area.

Observed moldy & dusty air conditioning vent covers.

No Violations Were Observed

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

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked chicken , sauces and ready to eat at 47 degrees F. Corrective action= iced bain marie- ( cook line reach in cooler)

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 50*F in reach in cooler left side reach in cooler- Corrective action in iced bain marie

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two reach in cooler- By cook line- This violation must be corrected by : 03/22/11.

Critical - Observed food stored on floor. Walk in freezer Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Walk in cooler-Soupes/ Seafood Corrected On Site.

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

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Critical - Observed encrusted material on can opener.

Observed clean equipment stored on floor. Dry storage-

Observed single-service articles stored without protection from contamination. Straws-

Critical - Observed roach activity as evidenced by live roaches found- One live by salad preparation area- Four dead in enclosed liquor roomThis violation must be corrected by : 03/22/11. Per /Sean Grosvenor -

Observed grease accumulated on walk in freezer floor.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Server window

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Large bin of spinash and cooked chichen wis in walk in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs,beef and fish in reachin cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by the end of cook line/ by grill

Critical - Observed food stored on floor.Walk in freezer Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Roast in walk in coolerCorrected On Site.

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

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in freezer gaskets. Ice cream

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Ice cream

Observed food debris accumulated on walk in freezer and vegetable walk in cooler floor.

Observed dusty ceiling tiles and/or air conditioning vent covers. ce cream area

Lights missing the proper shield, sleeve coatings or covers. Server window

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 02/06/11.

No Violations Were Observed

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken by the grill Corrected On Site.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.

Critical - Violation: 08A-15-1Food not stored in a clean/dry location that is not exposed to splash/dust. Vegetable by by the hand washing sink bythe salad prep area Repeat Violation.

Violation: 10-03-1Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Service bar Repeat Violation.

Violation: 10-06-1In-use utensil not stored with handle above the top of potentially hazardous food and the container. In bacon container by the back line Repeat Violation.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.AC PendingRepeat Violation.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. Dihwasher

Violation: 15-35-1Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Tool wall by the dish room

Violation: 21-10-1Clean wiping cloth not properly stored.Sored on floor and boots in office/storage room

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.French fries reach in cooler Repeat Violation.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Shelves in dry storage room.

Violation: 29-11-1Observed leaking pipe at plumbing fixture. In dishroom Repeat Violation.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. By the back door.

Critical - Violation: 35A-08-1Observed live flies in kitchen. Repeat Violation.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation. AC Pending

Violation: 36-11-1Floors not maintained smooth and durable.Kitchen and walk in cooler Repeat Violation.

Violation: 36-15-1Observed food debris accumulated on dry storage floor. Repeat Violation.

Violation: 37-03-1Observed wall in disrepair. Repeat Violation.

Violation: 37-14-1Observed ceiling in disrepair.Water drips in liquor room Repeat Violation.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers. Dishroom

Violation: 40-01-1No suitable facilities provided to store employee clothing and other possessions.

Violation: 42-11-1Observed unnecessary items on the premise.

Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Clean wiping cloth not properly stored.Sored on floor and boots in office/storage room

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by sauted Line.This violation must be corrected by : 06/05/09.

Floors not maintained smooth and durable.Kitchen and walk in cooler Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Vegetable by by the hand washing sink bythe salad prep area Repeat Violation.

Critical - Hotel and Restaurant license not properly displayed.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. In bacon container by the back line Repeat Violation.

Critical - No conspicuously located thermometer in holding unit.

No suitable facilities provided to store employee clothing and other possessions.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Tool wall by the dish room

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Observed ceiling in disrepair.Water drips in liquor room Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.AC PendingRepeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers. Dishroom

Observed food debris accumulated on dry storage floor. Repeat Violation.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Service bar Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.French fries reach in cooler Repeat Violation.

Observed leaking pipe at plumbing fixture. In dishroom Repeat Violation.

Critical - Observed live flies in kitchen. Repeat Violation.

Observed nonfood-contact equipment in poor repair. Dihwasher

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork,ready to eat,cheeses,dressing on reach in cooler by cook line. This violation must be corrected by : 06/05/09.

Observed residue build-up on nonfood-contact surface. Shelves in dry storage room.

Observed unnecessary items on the premise.

Observed wall in disrepair. Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation. AC Pending

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked chicken by the grill Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. By the back door.

No Violations Were Observed

Carbon dioxide/helium tanks not adequately secured.

Ceiling tile missing.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup

Floors not maintained smooth and durable.

Critical - Food not stored in a clean/dry location that is not exposed to splash. Bread By hand washing sink By back line

Critical - Food not stored in a clean/dry location that is not exposed to splash.Cut mushroom and brocoli by hand washing sink by salad prep line

Critical - Hand wash sink lacking proper hand drying provisions. HWS by salad prep line

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

Critical - Handwashing cleanser lacking at handwashing lavatory. Back line

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. In bacon container by the back line.

No mop sink or curbed cleaning facility provided. Repeat Violation. This violation must be corrected by : 06/06/09.

Observed ceiling in disrepair.\Water drips from ceiling by dish room .

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed dented/rusted cans. Crushed tomatoes

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

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed floor area(s) covered with standing water. In kitchen

Observed food debris accumulated on dry storge Floor.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves in dry storage room.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity.

Observed inside/outside of dumpster not clean.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. French fries reach in cooler

Observed leaking pipe at plumbing fixture. In dish room

Critical - Observed live flies in kitchen.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Clam chowder at 75 degrees F. in walk in cooler. In walk in cooler at 3pm from previouse day.

Critical - Observed potentially hazardous food thawed in standing water. Seafood

Critical - Observed raw animal food stored over cooked food. Raw ground beef over cooked ribs in reach in cooler by line cook. (by the side wall)

Critical - Observed toxic item stored by food. Soap stored with bacon by the back line.

Critical - Observed uncovered food in holding unit/dry storage area. Walk in freezer pork

Observed wall in disrepair.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Flies in kitchen are presentRepeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs ,mash potatoes in walk in cooler Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Potatoes kept in warmer(off) from previouse day .

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Food preperation area

Floors not maintained smooth and durable. Tiles are missing in numerous places

Critical - Food not cooked to 145 degrees Fahrenheit or above. Fish at 140 degreeF Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Bread and chips drawers

No mop sink or curbed cleaning facility provided.

Observed ceiling in disrepair. Idry storage area

Observed cutting board grooved/pitted and no longer cleanable.

Observed floor area(s) covered with standing water.

Observed food debris accumulated on dry storage floor

Critical - Observed food stored on floor. In walk in freezer

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. By ice cream area

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 62 degrees F,sauces and vegetables at 55 degrees F . Reach in cooler by cook line Corrected On Site. Moved some food from each pans in wa in cooler

Observed soda gun holster with accumulated slime/debris. By beer cooler

Critical - Observed torn packages/bags of food exposing the contents to contamination. Pasta bag in dry storage area.

Critical - Observed toxic item stored by food. Insect spray stored with lime juice

Observed wall in disrepair.At numerous places in kitchen and dry storage

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mushroom sauce Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, ribs, mashed potatoes