SPIKEY TY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut chicken over egg rolls in walk in cooler. Manager removed chicken Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter from lunch time. Manager returned eggs to walk in cooler Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartments sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

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.

Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of scoops. Manager removed bowl Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's found in cracks between reach in coolers. Manager removed knives Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line. Manager removed utensils Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with old food debris on bottom of cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at cook line and sushi station still with stickers. Manager discarded cut avocados and removed stickers and washed before cutting. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat krab salad in sushi prep. Raw scallop stored over ready to eat cooked shrimp in walk in cooler. Raw chicken over bins of ready to eat sauce in walk in cooler. Raw soft shell crab above ready to eat sauces in kitchen flip top cooler. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior surfaces of rice cooked soiled with slime/food debris.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles in kitchen area.

Basic - Employee eating in a food preparation or other restricted area. Employees eating on kitchen prep line.

Basic - Floor soiled/has accumulation of debris. Floors soiled in back prep and back door areas.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of ice machine soiled. Exterior surfaces of kitchen cooking equipment soiled with food debris build up. Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves on cook line have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover in kitchen areas.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. Warning - From follow-up inspection 2025-02-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-02-12: Only a high temperature food thermometer was provided at the time of the call back inspection. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surfaces including reach in freezer exterior surfaces, ice machine exterior surface, and rice cooker exterior surface heavily soiled with grease, food debris, and dust. Warning - From follow-up inspection 2025-02-12: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the cook line on top of the flip top cooler, raw eggs were stored over cooked chicken and shrimp. The eggs were moved Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cook line, 2 flats of eggs were stored on top of the flip top cooler. The eggs were moved to a cooler. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In the 55 gallon bucket of dry rice, a quart size container was used to dispense the product and was stored inside the bin. The item was removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the cookline. The eggs were returned to refrigerator Corrected On-Site

High Priority - 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. Sushi rice was prepared les than 30 minutes ago and was not time marked. A time mark was applied Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Quart sized container used to dispense raw rice in rice bin was stored in the container. The container was removed Corrected On-Site

Basic - Food stored on floor. 55 gallon bucket of rice stored directly on the floor. Bucket was moved off of the floor. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-08-18: Time Extended

High Priority - Employee washed hands with cold water.

High Priority - Employee washed hands with no soap.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Carrots

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken in same container as Krab meat

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Food stored on floor. Sugar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.