ROUTINE INSPECTION
Facility opens at 5:00 PM.
7 reported violations
- K45: Floor, walls, ceilings: built,maintained, clean
1. Pooling of liquid on the floor at the 3 door undercounter cooler at the bar. [Corrective Action] Ensure liquid does not pool on the floor. 2. Old debris observed on the floor at the 3 compartment sink at the bar and at the ice machine. [Corrective Action] Thoroughly clean and maintain clean. 3. Slime like substance accumulation in the floor sink at the handwash at the bar. [Corrective Action] Maintain floor sink clean.
- K19: Consumer advisory for raw or undercooked foods
Lack of consumer advisory note on the menu for raw items. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
- K16: Compliance with shell stock tags, condition, display
Shellstock tags for the last 90 days for fresh oysters not available for review. No fresh oysters on site today. [Corrective Action] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
- K14: Food contact surfaces clean, sanitized
Mold like grime observed inside of the ice machine. [Corrective Action] Thoroughly clean and sanitize inside ice machine.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Multiple items and ambient air in the 2 door undercounter cooler was measured at 54 degrees Fahrenheit. Observed the rubber gaskets on the door to have fallen off the track creating large air gaps. [Corrective Action] Refrigeration unit shall be able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. Repair or replace the rubber gaskets.
- K01: Demonstration of knowledge; food safety certification
Lack of manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
- K07: Proper hot and cold holding temperaturesCritical
Ceviche shrimp and tuna in the 2 door undercounter cooler in the kitchen was measured at 54 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Chef voluntarily discarded the ceviche.