I - P / Employee Health
The person in charge properly applies restrictions and exclusions for ill employees.

I - P / Employee Health
The person in charge reports any known reportable foodborne diseases to the licensor as required.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

II - P / Good Hygienic Practices
Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.

III - P / Preventing Contamination by Hand
Observed food employee washing hands when required.

III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

III - P / Preventing Contamination by Hand
Hand washing facilities are properly supplied.

V - P / Food from Approved Source
Observed foods being received at the proper temperature, in good condition, safe and unadulterated.

V - P / Food from Approved Source
The operation maintained shell stock identification tags for at least 90 days.
Facility has mussels stored in walk-in freezer with proper identification tag. Ensure it is kept for atleast 90 days.
VI / Time/Temperature Controlled Safety Food
Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked.
Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required.
VI / Time/Temperature Controlled Safety Food
Ready-to-eat, time/temperature controlled for safety food (opened coleslaw) that had been date marked was not properly discarded when required.
Refrigerated, ready-to-eat time/temperature controlled for safety food that has been prepared and/or opened in the facility, shall be discarded if it exceeds the temperature or date, or lacks a date, to limit the growth of pathogens to prevent foodborne illness.
VI - P / Time/Temperature Controlled Safety Food
Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

VII / Protection from Contamination
Equipment food-contact surfaces (ice machine and scoop holder) or utensils are dirty.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.
VII / Protection from Contamination
Observed food that was not properly protected from contamination by separation, packaging, and segregation (raw beef stored and dripping onto shell eggs).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
X-P / Chemical
Toxic materials are properly identified and stored.