Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Dust on ceiling tiles in kitchen area

Basic – Employee with no hair restraint while engaging in food preparation

Employee preparing potatoes

Basic – Food storage container/container lid cracked or broken

Multiple cracked food storage containers

Basic – Hood filter missing from automatic fire suppression/exhaust system

Gap in hood system Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on oven door handle

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk in freezer/cooler fan covers are dusty, gaskets soiled on walk in cooler door Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect in bar area

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Tags not maintained in chronological order with last date served.

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

Can opener blade is soiled with food debris, employee cleaned can opener. nMultiple stained Cutting boardsnDrink nozzle soiled in bar area Corrective Action Taken

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment cooks and cool meat products shrimp, beef, lamb, duck and chicken. Warning