BASHU HOTPOT

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oysters (50F - Cold Holding). In cooler less than 4 hours.

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

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of sink and bottle inside of sink. Manager removed items. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All hot pot items . Oysters, clam, beef, and other items. Manager added notation to menu. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided the sign and manager hung. 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. Chicken necks in walk-in cooler

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire bus cart Shelves through kitchen Fan cover in walk-in cooler

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

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

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams , some missing dates. Bushel split with no tag. - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink near cook line blocked with cart and utilities holder on handles of sink. Manager removed. Corrected On-Site Repeat Violation - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in walk-in cooler - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Purple substance on cart - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Chicken in walk-in freezer Repeat Violation - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F. Manager poured out water. Corrected On-Site Repeat Violation - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment throughout kitchen Repeat Violation - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment Repeat Violation - From follow-up inspection 2024-07-12: Time Extended - From follow-up inspection 2024-07-29: Time Extended

High Priority - Vacuum breaker missing at splitter added to hose bibb. Installed improperly

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Soap and bucket in sink. Staff removed. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler

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

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Staff turned on the side. Corrective Action Taken

Basic - Food stored on floor. Oil Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 43.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops Top off make tables

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of make table on cook line. Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed watermelon in walk in cooler

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by dish wash area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink next to dish machine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut garlic,cut pepper no datemark

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled at rolling cart

Basic - Food stored on floor. Food in walk in freezer stored on floor

Basic - Stored food not covered. Food stored in walk in freezer no lids

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat at walk in cooler

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

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in both sinks in kitchen. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner kitchen area. Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut boards have mold like build up.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. White cut board at sink area.

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

Basic - Floor soiled/has accumulation of debris. Walk in freezer.

Basic - Food stored on floor. Dry goods stored in hallway on floor - goods in dry storage area stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. temp 75 F. Rice spoon.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located in unit on cooks line.

Basic - Outer openings not protected with self-closing doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef rounds thawing at room temperature. 60 F on cart - manager is rapid chilling . Repeat Violation

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Dumplings in walk in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp above case of leafy greens.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board and 2 white cutting boards.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer solution.

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

Basic - Floor soiled/has accumulation of debris. Walk-in freezer.

Basic - Food stored on floor. Meat in bus tubs under shelf in walk in freezer. Corn and bag of onions on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled with food debris.

Basic - Outer openings not protected with self-closing doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and fish at room temperature, shrimp in standing water.

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