The Bearded Clam (The) Degrades its Sanitary Rating

Critical - No thermometer provided to measure temperature of food product.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Critical - Observed interior of microwave soiled. kitchen Repeat Violation.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice scoop not stored in a clean container ontop of the ice machine

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. All bathrooms Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. Womens bathroom in back

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar

Critical - Observed objectionable odors in the dishwashing area coming from the grease trap Repeat Violation.

Wet mop not hung to dry. Repeat Violation.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 4/09

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. No tag for the K extinguisher in the kitchen

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC extinguisher near the bar.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. grill spatula, grill weight, grill untensils stod in dirty container. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment warewashing sink. 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 changing and putting on gloves. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Chlorine sanitizer not at proper strength in sanitizer bucket. 200+ ppm chlorine. bleached out test strip. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hoodfilters.

Observed build-up of grease on nonfood-contact surface. exterior of cooking equipment, cooler handles.

Critical - Bathroom not enclosed with self-closing doors. bathroom doors self-closing mechanisms in disrepair.

Critical - No handwashing sign provided at a handsink used by food employees. cookline handwash sink.

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

Observed grease/debris accumulated under cooking equipment.Repeat Violation.

Lights missing the proper shield, sleeve coatings or covers. storage rooabove ice machine.

Violation: 14-32-1Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood shelfs ocookline with plates, sauces foods

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 17-11-1No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. all 3 bathrooms

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/24/2010.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef steaks over onion rings/fish

Critical - Observed uncovered food in holding unit/dry storage area. philly steaks in reach-in freezer

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. unsealed wood shelfs ocookline with plates, sauces foods

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

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

Wash solution not clean.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 00 ppm.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. 2 stained, grooved and dirty cutting boards in kitchen

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

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cold tech reach-in cooler in kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. true reach-in cooler in kitchen

Observed build-up of grease on nonfood-contact surface. hood and filters

Observed build-up of grease on nonfood-contact surface. stove and oven

Observed build-up of dust or dirt on nonfood-contact surface. A/C vent in kitchen

Observed build-up of dust and dirt on nonfood-contact surface. kitchen exhaust fan in ceiling

Observed build-up of rust, dust or dirt on nonfood-contact surface. fan guard and ceiling in walk-in cooler

Plumbing system in disrepair. 3 compartment not draining correctly. greasetrap full

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. all 3 bathrooms

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen

Critical - Observed objectionable odors in kitchen in dishwash area.

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

Observed grease and debris accumulated under cooking equipment.

Observed food debris and dirt accumulated on kitchen floor. under coolers, freezers and prep tables

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured. by walk-in cooler

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/24/2010.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. No closing devices.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Womens room proppeopen.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hot water not provided/shut off at employee hand wash sink. Womens and mensroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed attached equipment soiled with accumulated grease. AC vents kitchen.

Observed ceiling soiled with accumulated grease. Kitchen.

Critical - Observed evidence of employee smoking in food preparation or other non-designated area.

Observed wall soiled with accumulated food debris. Kitchen .

Plumbing system in disrepair. No hot water bathroom sinks.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Shelves.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Violation: 36-11-1Floors not maintained smooth and durable.

Violation: 36-12-1Floors not constructed easily cleanable.

Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign.

Carbon dioxide/helium tanks not adequately secured.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler.

Floors not constructed easily cleanable.

Floors not maintained smooth and durable.

Food-contact surface not smooth and easily cleanable. Shelves.

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

Critical - No conspicuously located thermometer in holding unit. Reach in cooler.

Critical - No handwashing sign provided at a handsink used by food employees. Mensroom.

Critical - Observed 50 dead roaches on premises spread throughout the building.

Observed attached equipment soiled with accumulated grease. Hoods.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves walk in cooler.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed ceiling soiled with accumulated grease. Kitchen.

Critical - Observed evidence of employee smoking in food preparation or other non-designated area.

Observed food debris accumulated on kitchen floor.

Observed gaskets/seals on cold holding unit in poor repair. Coolers.

Observed grease accumulated on kitchen floor.

Observed grease accumulated under cooking equipment.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.

Critical - Observed roach activity as evidenced by 12 live roaches found in the wall.

Critical - Observed rodent activity as evidenced by 20 rodent droppings found in storeroom.

Observed smoking in an enclosed indoor workplace.

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

Observed wall soiled with accumulated grease. Kitchen.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Owner has not developed and implemented a policy regarding smoking prohibitions.

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.