PASS 7 violations
Remoulade sauce @ oyster bar @ 60 F in shallow pan with out ice provide proper cold holding method without refrigeration
Observed food storage containers melted
Provide HACCP plan for sous vide items to be available for inspection
Raw chicken @ butter station over fries, raw fish over sliced cheddar @ grill
Provide test strips for sink and surface (lactic acid) sanitizer
Observed salad spinner stored with food accumulation inside with lettuce