Fancy Q Sushi Waycross, Inc.

Observed shrimp not covered in reach-in cooler. *Keep all foods covered.

Observed cup of lemons stored in ice. *Don't store any products in ice that is used for consumer's drinks. (cup was stored in ice used for customers drinks) Observed what appears to be mildew on ceiling and shield of ice machine down stairs. *Clean ice machine.

Label all sinks in kitchen that aren't labeled.

Shrimp and beef in RIC not date marked at the end of the cook station. CA: Date mark all foods that are taken out of the freezer and placed in refrigeration.

Observed mold/mildew buildup on back of splash area where the table and wall meet.

Several food items not cold holding at 41F. *All foods must cold hold at 41F or lower. *Owner stated that the cooler was turned on long enough before fish was placed in cooler. He'll turn on prep-top cooler earlier.

Observed mildew buildup along wall/sink junction. *Remove/clean mildew from area.

Observed food in bottom of prep-top cooler in kitchen not covered and container of cut vegetables in kitchen not covered. *Keep all foods covered.

Observed several tuna and crab trays not cold holding at required cold hold temperature of 41F or colder in sushi bar. *All foods must cold hold at an internal temperature of 41F or colder.

Butter in bottom of prep top cooler near fryers not covered. *Keep all foods covered. Crab observed cooling on counter uncovered. *Cover loosely and place in cooler.

Observed reach in cooler (refrigerator/freezer combo) near grill area with no thermometer/temperature measuring device present. Each holding unit must be supplied with an accurate and conspicuously located thermometer to ensure cold holding temperatures remain at 41F or lower. COS: thermometer provided for unit

Observed exposed raw wood at bottom of walk in cooler entryway. All surfaces must be non-absorbent and easily cleanable. Paint/seal wood to ensure surface is properly constructed (non-absorbent/easily cleanable).