UP THE CREEK RAW BAR

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.

Basic - Bowl or other container with no handle used to dispense food. Serving cup inside the diced jalapeño container.

Basic - Reach-in cooler interior/shelves have accumulation with rust inside the oyster reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of scallops thawing in prep sink not under running water. Employee placed items underneath running water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the exterior of the ice machine/bin.

Basic - Seasoning food removed from original container not identified by common name stored in zip lock bag. Manager put names on the bag of seasoning. Corrected On-Site

Basic - Single-service articles improperly stored. Observed a box of food tray Kraft paper on the floor. Employee removed the box off the floor. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured, manager secured CO2 tanks upstairs. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of Clorox clean up spray setting on the ice machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing Bracelet dangling while engaging in food preparation.

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. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone setting on top of the reach in cooler,on the cook line.

Basic - Food stored on floor. Observer cooking oil on the dry storage floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine down stairs. Manager put paper towels at the hand sink. Corrected On-Site

Basic - Food stored on floor. Observed a case of boil eggs walk in cooler floor. Manager removed item and stored item correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, hood and back of fryer area.

Intermediate - Handwash sink used for purposes other than handwashing. Employee hand sink has a pan and scoop inside the sink. Items were removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed container of mahi thawing in standing water inside the prep sink.