Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryers, wok on cook line. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of ribs, buckets. **Warning**
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters in walk-in cooler removed from box, placed in metal pans. **Warning**
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36-41-4
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Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture. Handle missing on hand wash sink in prep area. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under cook line. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Excessive build-up on reach-in cooler at end of cook line closest to walk-in cooler . **Corrected On-Site** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights with no shield in kitchen. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Right side reach-in cooler on cook line. **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Unable to turn on water at hand wash sink by dish machine. **Warning**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees. Chicken 47, beef 47, fish 44, crab filling 46, krab salad 46 less than 4 hours. **Warning**
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03A-01-4
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High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Oysters In right side walk-in cooler 45f less than 4 hours. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, shrimp, chicken, krab 48-50 in left side make table in cook line less than 4 hours. **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on items at hibachi. **Corrected On-Site** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mussels 100f on buffet double panned. 2nd pan removed. Recheck mussels 167f **Corrected On-Site** **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 2 cases shell eggs on counter in kitchen. Product moved to walk-in cooler. **Corrected On-Site** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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01C-10-4
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Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. 1 box in walk-in cooler. Other boxes have tags. **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Dumplings 60, noodles 57, cut cabbage 62 cooling per operator in reach-in cooler with ambient temperature of 50f. Items moved to produce walk-in cooler. **Corrective Action Taken** **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby in sushi bar hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. All hand wash sinks. **Corrected On-Site** **Repeat Violation** **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine in kitchen, hand wash sink in wait stations. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. No soap at any of 4 hand wash sink in kitchen or sushi bar. **Repeat Violation** **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Right side make table on cook line. **Repeat Violation** **Warning**
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