Cy'S King Crab Oyster Bar and Grill

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED FOOD THAT WAS NOT WHOLESOME IN APPEARANCE STORED INSIDE A WALK-IN COOLER LOCATED IN THE BASEMENT: 28 LOAVES OF BREAD AND BUNS WERE DISCARDED DUE TO MOLD-LIKE SUBSTANCE COVERING THE EXTERIOR BREAD PRODUCTS. MANAGER WAS UNAWARE THAT THE COOLER...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

NO HOT OR TEMPERED RUNNING WATER AT THE HAND SINKS AND WASHROOM HAND SINKS ON THE 1ST FLOOR: THE TEMPERATURE OF THE EXPOSED HAND SINK IN THE 1ST FLOOR KITCHEN, THE HAND SINKS BEHIND THE 1ST FLOOR BAR, AND THE 5 WASHBOWL SINKS IN THE 1ST FLOOR WASHROO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO HAVE THE HOODVENTS SERVICED IN THE KITCHEN TO REMOVE GREASE AND DUST ACCUMULATION TO PROVIDE ADEQUATE VENTILATION ABOVE THE COOKING EQUIPMENT AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE LOWER COMPARTMENT OF THE DEEP FRYERS IN THE MAIN KITCHEN TO REMOVE GREASE BUILDUP AND SPLATTER.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

NO HOT WATER WAS PROVIDED AT THE 2ND FLOOR 3 COMPARTMENT SINK AT THE BAR. HOT WATER TEMPERATURE WAS AT 105.4F. ALSO, AT THE 1ST FLOOR BAR, THE HOT WATER HANDLE WAS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR AND TO PROVIDE HOT WATER ABOVE 110F A...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE FOLLOWING: INTERIOR OF ALL PREP COOLERS, VENTILATION HOOD AND FILTERS, ALL COOKING EQUIPMENT, SINKS THROUGHOUT THE BASEMENT, INTERIOR OF THE ICE MACHINE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE THE BROKEN LIGHT SHIELD IN THE BASEMENT DISHWASHING AREA.

FOOD HANDLER REQUIREMENTS MET

ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND DIRT AND DEBRIS ON FLOORS BEHIND BOTH BARS AND IN KITCHEN BEHIND THE COOKING LINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLUTTER IN STORAGE AREA IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF WALLS AND FLOOR, AND MAINTAIN TO HELP FACILITATE PROPER CLEANING AND HELP PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED FACILITY TO POST A CONSUMER ADVISORY ON A WALL IN PLAIN CUSTOMER VIEW OR ON EVERY MENU AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND TORN GASKETS ON ALL KITCHEN REACH IN COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND DIRT AND DEBRIS ON FLOORS THROUGHOUT BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED HOLES IN BASEMENT WALL NEAR ICE MACHINE AND IN OTHER VARIOUS LOCATIONS. INSTRUCTED TO SEAL ALL HOLES OR GAPS SO SURFACES ARE SMOOTH AND EASILY CLEANABLE AND TO MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLUTTER AND UNUSED ITEMS IN BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS (INCLUDING UNUSED COOLERS) AND ORGANIZE REMAINING SO ALL ARE STORED AT LEAST SIX INCHES OFF THE FLOOR AND WALL AND TO MAINTAIN.