Cap't Loui Seafood Boil

Additional nutritional information statement not posted, or additional nutritional information not provided

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai

Additional nutritional information statement not posted, or additional nutritional information not provided

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or

Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernai

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or