Boat House Pub & Eatery

Year by year

Inspections

1. Sep 11, 2026 Routine · 1 priority, 3 priority foundation, 1 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed loaded potato soup stored in an upright plastic container in the walk-in. The container had 9/10 dated on it. Discussing with the PIC, the PIC informed the soup was made approx 24hrs prior. The soup temped at 51F with similar side-by-side temps taken. Discussing with the PIC, the PIC agreed the soup has not cooled in time and agreed to discard it.

     Correction: Discard the loaded potato soup. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed vacuum sealed salmon fillets and vacuum sealed mahi mahi thawed in the walk-in cooler. Discussing with the PIC, the PIC informed the fish are thawed like this normally, and these particular fish were placed to thaw the day prior 09/10/2026. The PIC was informed that thawing vacuum sealed fish in the cooler in the packaging unopened or not removed from the packaging is dangerous. The PIC was informed taht the fish was no longer safe as it was thawed and had been at cooler temperatures for an undetermined amount of time while in a reduced oxygen environment. The PIC agreed to discard the thawed vacuum sealed fish and agreed to adjust methods to properly thaw future ROP fish.

     Correction: Adjust procedures or methods to properly thaw ROP fish.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Observed loaded potato soup stored in medium/large upright plastic food storage container. The soup was dated 9/10. The PIC informed the soup was made approx 24hrs prior and placed into the container. Discussing with the PIC, the establishment used to use ice paddles but discontinued due to difficulties with proper use. Discussed possible solutions and cooling methods with PIC. The loaded potato soup was temped at 51F and unsafe to keep, the PIC discarded it.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Explore options for cooling foods like soups and sauces.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     While inspecting on the cookline, an employee was observed using the handwash sink on the cookline to rinse off a prep knife. The employee and PIC were informed that handwash sinks are to be used only for handwashing purposes.

     Correction: Discontinue using handwash sink on cookline for practices other than handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Observed the kitchen dishmachine/dish area surfaces are fixed in place and not adjoined to the wall with sealant. Informed PIC that equipment that is fixed in place should be adjoined to the wall to allow for easier cleaning.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning. Adjoin kitchen dishmachine surfaces to the wall to allow for easier cleaning.

     Code 4-402.11

2. Oct 8, 2025 Routine · 2 priority, 1 priority foundation, 4 core, 2 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     cuttimg boards on prep tables used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     There was a pest control spray placed next to the clean dishes. Had employee remove item and placed in a dedicated area away from clean dishes or food.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be filled with random dishes during inspection and is unavailable for proper handwashing. HAd PIC clear hand sink and inform,ed him it should be used only for hand washing

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Informed employee to place a lid on drink and place in a dedicated area away from food prep area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoopers in the front bar ice room was stored on top of shelf. Informed PIC it will need to be placed in its own dedicated container or in the ice with handle out.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of back prep room walls need to be cleaned on a more frequent basis due to residue on walls.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Bar areas have a fly and fruit fly issue. Given 30 days to correct.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

3. May 22, 2025 Routine · 4 core, 1 repeat
   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Observed an employee at the cutting board have a mug of coffee with no lid in an unrestricted area. Had PIC remove Mug and inform employuee that there is a dedicated area for employee drinks.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoopers were improperly stored in the bar areas. Informed PIC they must be in the ice with handle up or in their own dedicated bin.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Ice machine has a build up of black substance. Informed PIC it will need to be cleaned thoroughly.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     I observed a unwrapped condom under the bar 3 comp sink. Had a conversation with PIC regarding issue and he disposed of it.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. Apr 29, 2024 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority

     DATE MARKING - DISPOSITION

     Pimento cheese in walkin cooler has exceeded its date mark or is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A sanitizer test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored with handle in ice. in front bar..

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12