THE RUSTY PELICAN # 26

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge not changing. Warning - From follow-up inspection 2026-05-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (61F - Cold Holding) and raw salmon (51F - Cold Holding) booth at cook line. As per staff, less than 2 hours. Products were moved to other unit for rapid cooling. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at CO tanks next to ice machine. Tanks were secured. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at pastry area soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at ware washing storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board board at sushi area and all cutting boards at cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing a watch. Watch was removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at both WIFs door.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at HWS at sushi area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at pastry area. Wiping cloth was correctly stored. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Coached employee and server washed hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue on cook line.

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

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

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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue on cook line hand washing sink.

Basic - Floor area(s) covered with standing water. Observed on walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards located across cook line with cut marks and no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle at the cook line. Operator removed immediately. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed missing drip tray container at cook line in back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on white cutting board located across the cook line. Operator discarded. 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. Observed containers of sushi rice stored with no time marking. As per chef rice was prepared at 11:30am, less than 3 hours ago. Chef placed correct time sticker on items of sushi rice. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing at mop sink at kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. As per Chef, not all sushi rolls are fully cooked. Sushi rolls containing a raw food ingredient are not identified with an asterisk or symbol indicating that sushi rolls are covered by the consumer advisory.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted stored on top of ice machine. Employee inverted buckets for protection. Observed service plates stored above prep coolers at cook line not inverted. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom used by food employees at kitchen area.

Basic - Floor area(s) covered with standing water. Observed standing water on floors inside all walk in coolers as well as throughout kitchen area. Repeat Violation

Basic - Ice scoop handle in contact with ice located inside ice bin at bar area. Employee removed and placed scoop in an upright position. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle at cookline. Chef removed tongs from oven door handles. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line prep table. Chef removed wiping cloths from under cutting boards. Corrected On-Site

Basic - Insect control device installed over food preparation/ single-service items. Observed containers of straws and coffee lids stored under insect control device. Chef removed containers during inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing at lights above griddle at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans vents in rear walk in cooler with an accumulation of dust. Chef instructed employee to clean during inspection. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in coolers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep counters throughout kitchen cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour on prep table not labeled. Observed a squeeze bottle of cooking wine not labeled located on prep counter. Chef placed name labels on items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment holds rice, shredded cabbage salad, and shredded cheese all under time no procedures available. Provided time as a public health control procedures. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in ware washing ceiling vent.

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

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed box of beef stored on floor in walk in freezer.

Basic - Light shield damaged/in disrepair. Observed in produce walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed walk in cooler fan cover soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area.

Basic - Wiping cloth sanitizing solution stored on the floor. Chef removed sanitizer solution off the floor. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed gallon of orange juice stored in drink ice at bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over prepped vegetables. Observed raw eggs over vegetables in walk in cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab (52F - Cold Holding) at sushi prep area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of reach in cooler soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers smoked salmon egg Benedict, crab cake Benedict and beef carpaccio not identified as raw products on menu.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment uses chlorine at dish machine at bar, no test kit provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in bar and kitchen near prep kitchen.

Intermediate - No soap provided at handwash sink. Observed at hand sink at bar.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and completed time as a public health control procedures with chef. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water.

Basic - Floor tiles missing and/or in disrepair.

Basic - Floors not maintained smooth and durable.

Basic - Ice bucket/shovel stored on floor between uses.

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over ice bin and soda dispensing machine in kitchen.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of fish cooler soiled Observed walk in cooler fan cover soiled. Observed food containers used to hold rice soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in some parts of kitchen, dishwashing area and pastry station.

Basic - Waste line missing at soda gun holster. Observed at bar.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (54°F - Cold Holding); fish (57°F - Cold Holding) at prep cooler. Chef placed items in walk in freezer to rapid cool.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw sushi being offered on menu not identified as raw product.

Intermediate - Oyster tags not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

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

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

Basic - Floor area(s) covered with standing water.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed walk in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area.

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