CRAZY CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed lettuce in walk in cooler. Repeat Violation

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 and the time removed from temperature control cannot be determined. Sushi rice held on time not time marked. Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, employee removed at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sauce on cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on reach in cooler door at sushi bar. Repeat Violation

Basic - Equipment in poor repair. Handwash sink handle not working properly.

Basic - Food stored on floor. Containers of sauce on floor throughout kitchen. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator fixed machine retested 50 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over krab in walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed cucumbers in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli 58 F in reach in cooler on cook line.

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 and the time removed from temperature control cannot be determined. No time mark on sushi rice that's held on time as a public health control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in soy sauce. Portion cup in black pepper in dry storage.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler door at sushi bar. Repeat Violation

Basic - Food stored on floor. Soy sauce on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave wave.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and tools over apple juice and mayonnaise in dry storage.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mangos over cut lettuce in walk in cooler.

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

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm, advised operator to use 3 Compartment Sink until dish machine is working properly.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and phone then crab plate of crab. Discussed proper hand washing procedure with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls next to soda machine not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.

Basic - Duct tape used to repair nonfood-contact surface. Duck tape on reach in cooler gaskets. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back screen door.

Basic - Food stored on floor. Soy sauce on the floor next to ice machine. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bowl of crunch.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time with time marking and no written procedure. Sent operator written procedure to fill out. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice not date marked in walk in cooler.

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

Basic - Carbon dioxide tanks not adequately secured.

Basic - Duct tape used to repair nonfood-contact surface. Duck tape on reach in cooler gaskets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting next to soda machine.

Basic - Food stored on floor. Soy sauce on floor on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to soda machine.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools in dry storage over mayonnaise.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table at sushi bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back wall

Basic - Food stored on floor. Case of noodles in walkin freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature on three compartment sink

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Handwash sink located on cook line does not provide water.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored inside handwash sink, located on cook line. Operator relocated items at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Did not observe soap at handwash sink on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed heavy cook marks on cook line cutting board and is no longer cleanable.

Basic - Food stored on floor. -Observed beef stored on the floor inside walk in cooler. -Observed boxes of noodles and greens tea stored on the floor inside walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation table not in sanitizer solution between uses. Repeat Violation