Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Cardboard used to line food-contact shelf in kitchen reach in cooler.

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

Basic – Wiping cloth sanitizing solution stored on the floor. Chef moved to shelf. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Observed breadcrumbs, flour and sugar removed from their original packaging placed in containers and not labeled. Chef added label. Corrected On-Site

High Priority – Non-food grade paper/paper towel used as liner for food container

Observed non food grade paper towels lining various pans of fruit and cut leafy greens. Located in salad station. Chef removed. Corrected On-Site

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

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – No tag on/for original container of raw, in-shell clams/mussels. Chef added tag. Corrected On-Site Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in pizza station. Chef turned on. Corrected On-Site