| Deducted | Critical | Remarks |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Repair pipe at dish machine under sink with sprayer hose.
5-205.15(B) Repair condensate leak in (WI cooler for seafood in kitchen prep area) refrigeration units. |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Observed live roaches in the area by the handwashing sink in the fry and dry storage areas. |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./// Provide beard restraint for employees with facial hair. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./// Cooked potatoes located on rolling rack in WI cooler. COS dated before the end of inspection. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./// (3) Containers of ingredients located under the cabinet without common names. |
| 1 | No | 3-304.12 Store between-use utensils in a container of water at 135 F or above./// Tongs stored in seltzer water with limes/lemons in the oyster bar area. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Salad in located in salad cooler 52F-54F. PIC stated cooler was stocked at 11am.-COS placed backed in WI to cool back down to 41F or below. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e., handling soiled utensils, after using the toilet room, before donning gloves, etc.)./// Observed employee touch raw fish and cooked fish.//-COS cooked fish was discarded. |
| 4 | Yes | 5-205.11 Provide access to hand sinks near the battering station at all times. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Ceiling tiles in front of cooking equipment next to the catering area have peeling paint./// Repair/replace floor tiles throughout the kitchen prep area broken/missing.
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