Half Shell Raw Bar

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

Basic – Floor not cleaned when the least amount of food is exposed. Grease under cooking equipments

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood greasy

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet without vacuum breaker by dish washer

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. Poster was provided to operator Corrected On-Site

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. Form was provided to operator Corrective Action Taken

Intermediate – Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher machine sanitizer 0ppm. Advised manager to use the triple sink to sanitize all utensils. Manager called technician Corrective Action Taken