SEAGRASS

High Priority - Dented/rusted cans present. See stop sale. Observed 2 can of Bamboo Shoot, Premium Quality 106 oz.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in reach in cooler, operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice no time marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (49F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler for less than 4 hours as per operator, operator removed the food items to walk in cooler. Corrective Action Taken

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. See stop sale. Sushi rice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (125F - Hot Holding), for less than 4 hours as per operator. Operator reheated at 165°F or above. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with degreaser next to white rice. Operator properly stored it.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health control form provided to operator. Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on top of preparation table, operator properly stored it. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler across the cook line with ambient temperature of 48°F.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside standing water of 84° F. Operator discarded the water. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter , hand washing sink, mop sink soiled.

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

Basic - Soiled dry wiping cloth in use.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wipping towels inside chlorine sanitation solution of 0 ppm. Operator add chlorine, recheck chlorine 100 ppm.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in it. Manager removed them. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Food debris on the floor throughout the kitchen, walk in cooler and walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler gasket gaskets soiled at front counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves soiled and rusted. Repeat Violation

Intermediate - No soap provided at handwash sink. Both hand washing sinks inside the kitchen. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in it. Employee removed it. 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. Sauces held for more than 24/hrs without date marked.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor not cleaned when the least amount of food is exposed. Food debris on the floor inside walk in cooler and grease under cooking equipments.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee removed them. Corrected On-Site

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

High Priority - Raw animal fish stored over/not properly separated from ready-to-eat food, carrots