Outboards Bar & Grill

Year by year

Inspections

1. Feb 23, 2026 Routine · 1 priority, 2 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Par-cooked Fries in Walk-in Cooler at 48 degrees F, prepared on 2/22/2026 have not cooled within 6 hours.

     Correction: Discard the food item. 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 Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for fries in outdoor walk-in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Place foods in shallow / thinner portions. Metal containers should be used as they will better facilitate heat transfer. Consider obtaining a blast chiller.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. Test kit ordered prior to inspection.

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

     Code 4-302.14

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored on soda machine drip drain grate. Scoops in the flour and breading ware stored with the handles in the food.

     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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of grill / fryer fire suppression system are soiled with grease and dust accumulations.

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

     Code 4-601.11 (C)

2. Jan 13, 2025 Routine · 2 priority, 1 priority foundation, 3 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     1.13.2025 @ 1000 Hours - Beef Soup date marked 1/12 in Avantco 2 Door Cooler in back prep area at 51 degrees has not cooled within 6 hour cooling parameters.

     Correction: Discard the food item. 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)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the food prep sink.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Send photo of corrected violation within 30 days.

     Code 5-402.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for soup and taco meat in Avantco 2 door cooler - soup and taco meat are in deep, covered plastic container.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cool foods in shallow, uncovered, metal containers.

     Code 3-501.15 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in ice.

     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

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards on przza prep cooler and condiment prep cooler have deep cuts/scratches.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of coolers / freezers handles are soiled with oils and food debris.

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

     Code 4-601.11 (C)

3. Jan 29, 2024 Re-inspection · 3 priority, 1 priority foundation, 4 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after putting raw burger patties in refrigerated drawer and putting on new gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Par-cooked fries in WIC are not cooled @ 1104 Hours after being prepared the day prior - 1.28.2024.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. 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)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     All products temped in the prep cooler next to the grill and fryer are cold held at between 43.9 - 47.1°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

4. Jan 23, 2024 Routine · 6 priority, 4 priority foundation, 6 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw chicken and changing gloves. Corrected both cooks during inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Milk in walk-in cooler has surpassed it's quality date of 1/13/2024.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Exterior Walk-in Cooler. Vegetables stored under raw eggs. Raw animal products are not separated by cook temp - raw burgers (155) stores over raw fish (145).

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     At 1530 hours, fried onions in prep cooler at 48.7 have not cooled within 6 hours. PIC indicated they were finished cooking at 0930 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. 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)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     All products temped in the prep cooler next to the grill and fryer are cold held at between 48.4 - 58.8°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at <50 PPM. Corrected to 50ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The ice deflector in the ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating in the kitchen area by the pizza prep cooler.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Flour scoop was improperly stored in the flour bin.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution was at approximately 10ppm.

     Correction: Maintain wiping cloth sanitizer solution at proper concentrations.

     Code 3-304.14 (D)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Oil blanched fries stacked on counter are not in a container that facilitates heat transferand are covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being towel dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The vents, ducts, walls, ceilings and floors are not cleaned at a frequency necessary to keep them clean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12