CONE HEADS

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.

Basic - Food stored on floor inside the walk in freezer.

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

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

Intermediate - No soap provided at handwash sink. Upstairs bar area.

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues on the cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pie slices upstairs has know date marked.

Basic - In-use ice scoop stored on soiled surface between uses. Upstairs ice machine ice scoop is stored on dirty surface.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seafood in the reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Left copy for establishment. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees downstairs and upstairs employee hand sink.

Basic - Standing water in bottom of reach-in-cooler,cook line.

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.

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

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw chicken wings over raw shrimp reach in cooler on the cook line.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood system filter.

Basic - Stored food not covered,reach in freezer on the cook line.

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

Intermediate - No soap provided at handwash sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Fryers.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line l

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl inside the shrimp on the cook line reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food inside of the bean dip? Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses, on the oven door.