| Violation
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Observation
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23-03-4
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Basic -
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system soiled, observed bottom part of most preparation tables soiled with old food and grease accumulated, observed food container exterior soiled stored under preparation table next to the walk in cooler, observed all reach in cooler gaskets soiled.
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored on top of ice machine no inverted.
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35A-03-4
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Basic - Dead roaches on premises.
During the inspection observed 2 dead roaches on the floor behind the ice machine, observed 2 dead roaches on the floor under the reach in cooler in front of the three compartment sink, observed one dead roach on bottom outside of the reach in cooler located in the cook line near the flat grill, observed one dead plastered to the leg of a small serving cart located next to the reach in cooler by the grill in the kitchen, observed 2 dead roaches inside a cooling device controller on the hanged on the wall by the kitchen door exit.
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed standing water behind ice machine.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed walk in freezer/cooler floor soiled with old grease and food residue in the floor under most cooking and storage equipments. **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair.
Walk in cooler floor coming off, disrepair.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
WIF located in the fish market area.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, located across walk in cooler. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall between ice machine heavy soiled.
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21-02-4
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Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
Wet whipping cloth stored on preparation tables all trough the kitchen area. **Repeat Violation**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid for license on site.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler observed raw ceviches stored over pico de gallo.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
During the inspection observed approximately 3 live roaches crawling on the floor underneath a small steam table located next to the flat grill in the kitchen, in the reach in cooler next to the flat grill located in the kitchen observed approximately 3 live roaches crawling between the reach in cooler door hinge and gasket.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler located in front of the oven in the cook line observed cooked pasta (67F - Cold Holding); scallops (43F - Cold Holding); mahi fish (47F - Cold Holding); lobster (57F - Cold Holding); as per chef for less than 4 hours, chef transferred all food products from this unit to the walk in cooler on site. **Corrective Action Taken** **Repeat Violation**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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11-27-4
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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.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled, observed interior of all reach in coolers soiled with old food and grease accumulation, observed interior of oven and microwave soiled, located in the cook line.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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