Pier 6 Restaurant

Official wording

Backflow Prevention Device Location (C)

Inspector’s notes

Per PIC fruits & vegetable gets washed in the 3 bay sink direct to waste. PIC to provide detailed plumbers report from a licensed plumber on the cost of install of a food prep sink. Plumbers report was provided to be reviewed by ISD Health Division (7.13.26) *** If a food prep sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

PIC unable to provide vomit & diarrheal clean up kit & procedure. Provide Inspector will provide procedure to the operator.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to provide active managerial control and train staff on violations noted on the inspection report. ****Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Shell stock Maintaining Identification (Pf)

Inspector’s notes

Shell tags for oysters observed not kept in chronological order. PIC unable to provide shelltags for oysters delivered on 6.20.26

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed food dispensing utensils at the cookline stored in room temperature stagnat water 75F. Discontinue

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Thawing (C)

Inspector’s notes

Observed bags of lobster meat & raw shrimp thawing in stagnant water. Discontinue (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Raw oysters 43F-50F stored in walk in and 2 door unit. (voluntarily discard/ denature with bleach ) Observed raw oysters delivered within 20 minutes stored inside the 3 bay sink (room temp). Discussed cold holding temperature with PIC and the importance of keeping TCS foods at 41F below (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Drain boards (C)

Inspector’s notes

3 bay sink on site observed missing drain boards. Provide

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

PIC unable to provide chlorine santizer test strips for multiple low temp dishwasher on site. Provide & maintain accessible. Inspector test strip was used to record the ph reading

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

PIC unable to provide sanitzer non rinse detergent for the 2 bay sink on site. Provide

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Cutting boards observed heavily scored. Resurface/ replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior ice machine observed soiled by black substance interior of 2 door upright refrigeration unit observed soiled by visible food spills. Clean to remove

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Service Sink (C)

Inspector’s notes

Facilty observed without a service/mop sink. Provide detailed plumbers report from a licensed plumber on the cost of install of a service sink. *** If a service sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Backflow Prevention Device Location (C)

Inspector’s notes

Per PIC fruits & vegetable gets washed in the 3 bay sink direct to waste. PIC to provide detailed plumbers report from a licensed plumber on the cost of install of a food prep sink. Plumbers report was provided to be reviewed by ISD Health Division (7.13.26) *** If a food prep sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar main hansink observed blocked by strainer. Discontinue . Maintain accessible at all time for handwashing only & to prevent contamination by hands

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Backflow Prevention (P)

Inspector’s notes

Per PIC fruits & vegetable gets washed in the 3 bay sink direct to waste. PIC to provide detailed plumbers report from a licensed plumber on the cost of install of a food prep sink. *** If a food prep sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Mop bucket/ mop/ broom / dust pan observed stored in kitchen area. Discontinue Stored as discussed during the inspection

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Kitchen main handwsink and bar handsink observed without soap . Provide & maintain . PIC to monitor handwashing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing Signage (C)

Inspector’s notes

Several handwashing sink observed missing employee must wash hands/ handwashing only. Provide to encourage handwashing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Multiple ceiling tiles observed missing in 2 different areas of the establishment (warewashing/ small kitchen) Provide repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker observed expired July 1st 2026/ both cookline. Provide updated hood sticker from a licensed hood cleaning company

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No wording provided in the official record.

Inspector’s notes

PIC unable to provide Allergen Awareness Certificate. Post current Allergen Awarenss Certificate

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

Clean-up of Vomiting and Diarrheal Events (Pf)

Inspector’s notes

PIC unable to provide vomit & diarrheal clean up kit & procedure. Provide Inspector will provide procedure to the operator.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

(A)-(P) Person-In-Charge-Duties (Pf)

Inspector’s notes

Violations noted on the inspection report. PIC to provide active managerial control and train staff on violations noted on the inspection report. ****Establishment must designate a knowledgeable PIC and be present to oversee day to day operations to ensure the food establishment is operating in compliance with the food code at all hours of operation.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Shell stock Maintaining Identification (Pf)

Inspector’s notes

Shell tags for oysters observed not kept in chronological order. PIC unable to provide shelltags for oysters delivered on 6.20.26

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Observed food dispensing utensils at the cookline stored in room temperature stagnat water 75F. Discontinue

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Thawing (C)

Inspector’s notes

Observed bags of lobster meat & raw shrimp thawing in stagnant water. Discontinue (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Inspector’s notes

Raw oysters 43F-50F stored in walk in and 2 door unit. (voluntarily discard/ denature with bleach ) Observed raw oysters delivered within 20 minutes stored inside the 3 bay sink (room temp). Discussed cold holding temperature with PIC and the importance of keeping TCS foods at 41F below (cos)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Drain boards (C)

Inspector’s notes

3 bay sink on site observed missing drain boards. Provide

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Sanitizing Solutions Testing Devices (Pf)

Inspector’s notes

PIC unable to provide chlorine santizer test strips for multiple low temp dishwasher on site. Provide & maintain accessible. Inspector test strip was used to record the ph reading

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cleaning Agents and Sanitizers Availability (Pf)

Inspector’s notes

PIC unable to provide sanitzer non rinse detergent for the 2 bay sink on site. Provide

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cutting Surfaces (C)

Inspector’s notes

Cutting boards observed heavily scored. Resurface/ replace

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

Interior ice machine observed soiled by black substance interior of 2 door upright refrigeration unit observed soiled by visible food spills. Clean to remove

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Service Sink (C)

Inspector’s notes

Facilty observed without a service/mop sink. Provide detailed plumbers report from a licensed plumber on the cost of install of a service sink. *** If a service sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Using a Handwashing Sink-Operation and Maintenance (Pf)

Inspector’s notes

Bar main hansink observed blocked by strainer. Discontinue . Maintain accessible at all time for handwashing only & to prevent contamination by hands

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Backflow Prevention (P)

Inspector’s notes

Per PIC fruits & vegetable gets washed in the 3 bay sink direct to waste. PIC to provide detailed plumbers report from a licensed plumber on the cost of install of a food prep sink. *** If a food prep sink is installed prior to compliance inspection A Permit must be secured from Inspectional Services Plumbing Division prior to Commencement of any Plumbing work. Additionally a final approval from the plumbing inspector is required before a reinspection may be scheduled

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Mop bucket/ mop/ broom / dust pan observed stored in kitchen area. Discontinue Stored as discussed during the inspection

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Handwashing Cleanser Availability (Pf)

Inspector’s notes

Kitchen main handwsink and bar handsink observed without soap . Provide & maintain . PIC to monitor handwashing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing Signage (C)

Inspector’s notes

Several handwashing sink observed missing employee must wash hands/ handwashing only. Provide to encourage handwashing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Inspector’s notes

Multiple ceiling tiles observed missing in 2 different areas of the establishment (warewashing/ small kitchen) Provide repair.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood sticker observed expired July 1st 2026/ both cookline. Provide updated hood sticker from a licensed hood cleaning company

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No wording provided in the official record.

Inspector’s notes

PIC unable to provide Allergen Awareness Certificate. Post current Allergen Awarenss Certificate

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Replace all plastic cups used to dispense condiments with commercial grade scoops w/ handles

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove heavily soiled vents and clean tp remove all stubborn grease and grime

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Handwashing Signage (C)

Inspector’s notes

Post " Hand Washing Only " signage at all designated hand sinks as discussed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Replace all plastic cups used to dispense condiments with commercial grade scoops w/ handles

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Resurface all rusted shelves under prep tables and all other areas needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Replace compomised cutting boards on the cooking line where needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove heavily soiled vents and clean tp remove all stubborn grease and grime

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Clean Linens (C)

Inspector’s notes

Do not store in with soiled aprons - keep segragated as discussed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Kitchenware and Tableware-Preventing Contamination (C)

Inspector’s notes

Wrap utensils placed on table tops for future guests - dod not plate dining area until needed or until guests have arrived for thre oiutdoor dining area as we discussed

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean all kitchen floors walls and ceiling areas where needed from all visible soils

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Handwashing Signage (C)

Inspector’s notes

Post " Hand Washing Only " signage at all designated hand sinks as discussed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Some rodent activity outside the restaurant alongside the pier- contact pest control company and address accordingly [ provide an IPM ] report as discussed

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Drying Mops (C)

Inspector’s notes

Store at least [6 ] six inches off the floors after use to reduce potential contamination

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

In-Use Utensils Between-Use Storage (C)

Inspector’s notes

Replace all plastic cups used to dispense condiments with commercial grade scoops w/ handles

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Resurface all rusted shelves under prep tables and all other areas needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-Contact Surfaces-Cleanability (Pf)

Inspector’s notes

Replace compomised cutting boards on the cooking line where needed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Ventilation Hood Systems Filters (C)

Inspector’s notes

Remove heavily soiled vents and clean tp remove all stubborn grease and grime

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Clean Linens (C)

Inspector’s notes

Do not store in with soiled aprons - keep segragated as discussed

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Kitchenware and Tableware-Preventing Contamination (C)

Inspector’s notes

Wrap utensils placed on table tops for future guests - dod not plate dining area until needed or until guests have arrived for thre oiutdoor dining area as we discussed

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Surface Characteristics-Indoor Areas (C)

Inspector’s notes

Clean all kitchen floors walls and ceiling areas where needed from all visible soils

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Handwashing Signage (C)

Inspector’s notes

Post " Hand Washing Only " signage at all designated hand sinks as discussed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Controlling Pests (Pf)

Inspector’s notes

Some rodent activity outside the restaurant alongside the pier- contact pest control company and address accordingly [ provide an IPM ] report as discussed

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Drying Mops (C)

Inspector’s notes

Store at least [6 ] six inches off the floors after use to reduce potential contamination

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Ensure the names match correctly for the food safety and allergan awareness certificates as dscussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Shucked Shellfish Packaging and Identification (C)

Inspector’s notes

Clearly identify missing tags to shellfish where needed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Missing the proper consumer advisory on the brunch / lunch and on-line menus correct where needed

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Molluscan Shellfish Original Container (C)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up seperate sanitizing solutions for raw and ready ro eat food contact surface locations and

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Shucked Shellfish Packaging and Identification (C)

Inspector’s notes

Clearly identify missing tags to shellfish where needed

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

(A) Certified Food Protection Manager (C)

Inspector’s notes

Ensure the names match correctly for the food safety and allergan awareness certificates as dscussed

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Wiping Cloths Use Limitation (C)

Inspector’s notes

Set up seperate sanitizing solutions for raw and ready ro eat food contact surface locations and

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

Inspector’s notes

Missing the proper consumer advisory on the brunch / lunch and on-line menus correct where needed

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Molluscan Shellfish Original Container (C)

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Approved Sewage Disposal System (P)

Inspector’s notes

Waste water from restaurant leaking into harbor from broken pipe under the dock repair to stop leaking. Supply detailed plumbers report with findings and repairs done.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Approved Sewage Disposal System (P)

Inspector’s notes

Waste water from restaurant leaking into harbor from broken pipe under the dock repair to stop leaking. Supply detailed plumbers report with findings and repairs done.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.