Agio

Observed during the course of this inspection that the facility was not marking shell-stock tags with the date that the last shellfish was sold/served. CA: Glynn EH instructs management to ensure that all shell-stock tags are marked with the date that the last shellfish is sold/served.

Observed during the course of this inspection that the facility bar is serving whole shell egg whites with their "Whiskey Sour" and there is no consumer advisory on the drink menu. CA: Glynn EH instructs management to either supply the drink menu with an appropriate consumer advisory and reminder statement or switch to a pasteurized liquid egg white product.

Observed during the course of this inspection that the throughout the facility wiping cloths were being stored on top of chemical bottles and soiled outside of sanitizer. CA: Glynn EH instructs management to ensure that all wiping cloths are stored inside of appropriate strength chemical sanitizer once soiled and are properly laundered daily.

Observed during the course of this inspection that the ice machine in the main kitchen displayed a black buildup inside of it. COS: Buildup was cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had an observable leak from the ceiling in the main kitchen. CA: Glynn EH instructs management to ensure that the facility is being kept in good repair and that the leak does not become worse or affect food prep in any way.