CY'S KING CRAB OYSTER BAR AND GRILL.

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 HAD EITHER BEEN SHUT OFF OR BROKE DOWN BECAUSE THE REFRIGERATION UNIT WAS NOT ON DURING INSPECTION. NO POTENTIALLY HAZARDOUS FOOD ITEMS WERE STORED INSIDE OF THE COOLER, HOWEVER THE MANAGER DISCARDED ALL 28 LOAVES OF MOLDY BREAD/BUNS. CRITICAL VIOLATION 7-38-005(B)

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 WASHROOMS WERE 77.8F. MANGER WAS ABLE TO CONTACT A PROFESSIONAL TO COME OUT DURING THE INSPECTION TO ADJUST THE HOT WATER HEATER AND PROVIDE WARM WATER ON THE 1ST FLOOR PRIOR TO THE END OF THE INSPECTION. AFTER ADJUSTING THE HOT WATER HEATER, A TEMPERATURE OF 93.2F WAS OBSERVED AT THE 1ST FLOOR SINKS. CRITICAL VIOLATION CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030

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.

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

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 AT BOTH 3 COMPARTMENT SINKS TO PROPERLY WASH DISHES AND UTENSILS. MANAGEMENT INSTRUCTED TO USE BASEMENT 3 COMPARTMENT SINK OR THE LOW TEMPERATURE DISHMACHINE UNTIL THE 3 COMPARTMENT SINKS HAVE BEEN REPAIRED. CRITICAL VIOLATION 7-38-030.

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.

REPLACE THE BROKEN LIGHT SHIELD IN THE BASEMENT DISHWASHING AREA.

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

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

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.

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

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

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

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.

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.