POKE 305

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

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

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 salmon and tuna offered on menu not identified as raw product.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-crab salad (51°F - Cold Holding)

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has raw tuna and salmon on menu, it identified as a raw product. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths bucket.

Basic - Cloth used as a food-contact surface. Observed paper towel stored as liner and covering onions.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.