THE LOUNGE AT THE GOVERNOR'S CLUB

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles at bar soiled with slime substance.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Unable to provide to inspector. Inspector provided establishment health reporting requirements .

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed form and chef hung in establishment. Corrected On-Site

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

Basic - Ceiling tile missing near kitchen entry and back door.

Basic - Clean linens not stored 6 inches off floor.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at expo.

Basic - Ice bucket/shovel stored on soiled surface between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shields soiled/ and cracked.

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.