HALF SHELL DOCKSIDE

Intermediate - Handwash sink used for purposes other than handwashing. Waitress station dumping ice into the hand sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Accumulation of black/green mold-like substance both of the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Top area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured, by the Ac unit in the dry storage area.

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

Basic - Employee beverage container without a lid on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Front lid area of the ice machine is missing.

Basic - Food stored on floor. Cooking oil dry storage area. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - Knife stored between equipment on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's and men's.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the reach in cooler and the hood filters.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Flounder walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler.

Basic - Food stored on floor. Box of lance Saltines on the front line floor.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Interior of oven/ has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Stored food not covered inside the reach in freezer on the cook line do slow down time.

Basic - Water leaking from pipe around the dish machine back flow area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine not sanitizing properly. Manager set up three compartment sink ,reading chlorine 200 ppm.

Intermediate - Spray bottle containing toxic substance not labeled,by the dish machine.

Basic - Interior of oven/ has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Standup white reach in cooler on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher of water setting in the employee hand sink on the cook line.

Basic - Food stored on floor. Cooking oil on the kitchen floor . Employees removed items and stored items correctly. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink use for dumping ice inside in the waitress station.

Basic - Food stored on floor, cooking oil on the kit floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers on the cook line.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wall soiled with accumulated grease, food debris, and/or dust cook line.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waitress engaging in food prep touching her face.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Employee cleaned the can opener blade. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Waitress station use for a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

Basic - scoop handle in contact with cole slaw .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Hole in or other damage to wall, by walk in cooler around the wood.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. And waitress station l Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fries reach in freezer on the cook line. Repeat Violation

Basic - Single-service articles improperly stored. Observed coffee filter not protected from possible contamination in the waitress station.

Basic - Stored food not covered. Observed tea containers not covered in the waitress station.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cutting board.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup in the sugar container with a handle.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks. Repeat Violation

Basic - Food stored on floor. Observed cooking oil on the back storage floor.

Basic - Ice scoop handle in contact with ice., waitress station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in the prep sink. Observed beef thawing at room temperature in the prep sink l

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in the back storage area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager adding the consumer advisory to some new printed menus. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwasher bringing up trays not properly air dried.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Standup white reach in cooler on the cook line.