| Deducted | Critical | Remarks |
| 4 | Yes | 3-203.12(B) Record date last shellfish was served or sold on the tag. // All shellstock tags are not being recorded with the last date sold. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // (1) Fish stored in WI cooler uncovered (2) Hushpuppies and okra stored in RI freezer uncovered.
3-306.12 Protect condiments from contamination by using appropriate dispensers, containers, protective covers at food displays, appropriate utensils, or individual packaging.// Condiments (lemons and cocktail sauce) near oyster bar uncovered. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several spoons, ladles, and containers stored clean with residue from last cleaning. |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Black residue on outer edges of ice machine (2) Clean the bottom of RI coolers from food debris. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.// Dumpster sliding doors open. |
| 1 | No | 4-301.13 Clean utensil racks to accommodate all soiled and clean utensils.// Heavy limescale buildup on dish machine racks. Replace racks if they cannot be thoroughly clean |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// The following TCS items were temping between 46-54F degrees in RI make table cooler: Sliced tomatoes, shredded cheese, tuna dip, shrimp salad, lettuce, sour cream, and various dressing. PIC COS by discarding. Per PIC they will use an ice bath for make line until cooler has been serviced or replaced. |
| 2 | No | 6-501.12 Clean facilities (floors, ceilings, and hood vent filters) as often as necessary to maintain cleanliness.// (1) Grease and food residue on flooring behind, between and underneath cooking equipment (2) Heavy buildup on hood vent filters in back kitchen area and oyster bar area. |
| 1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Several containers burned, heavily discolored or losing its composition
4-202.16 Provide smooth, easily cleanable nonfood contact surfaces// Several spatulas handles severely burned |