Shaw'S Crab House

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HOT WATER DISH MACHINE IN MAIN KITCHEN PRODUCING A FINAL UTENSIL SURFACE TEMPERATURE OF 147 F. FOOD EMPLOYEE OBSERVED PLACING ITEMS IN SAID DISH MACHINE. DISH MACHINE LATER ROSE TO ADEQUATE TEMPERATURE. INSTRUCTED MANAGER TO ENSURE DISH MACH...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED INTERIOR OF TWO ICE MACHINES WITH AN ACCUMULATION OF A BLACKISH PINK SLIMEY BUILD UP. INSTRUCTED MANAGER TO ENSURE ALL FOOD CONTACT SURFACES ARE CLEANED TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES

OBSERVED MASHED POTATOES HELD AT AN INADEQUATE TEMPERATURE OF 124 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER REHEATED MASHED POTATOES TO 165 F. PRIORITY VIOLATION 7-38-005 CITATION

PROPER COLD HOLDING TEMPERATURES

OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE STORED AT 41 F AND BELOW. MANAGER DISCARDED 3/4 GALLON OF MILK ($6) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFT...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED HANDWASHING SINK AT OYSTER BAR (ALCOHOL SERVICE BAR) AREA MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

OBSERVED FOOD STAFF UTILIZING VINEGAR AS AN ADDITIVE TO SUSHI RICE FOR PURPOSE OF FOOD PRESERVATION WITHOUT LETTER FROM A CERTIFIED LAB, VERIFYING THE pH OF THE SUSHI OR ADEQUATE pH METER ON-SITE CAPABLE OF ACCURATELY DETERMINING pH OF SUSHI RICE AFT...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

SEE VIOLATION #29

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED COOKED SHRIMP TIGHTLY-COVERED IN FOOD-GRADE PLASTIC WRAP IN REAR SHELLFISH WALK-IN COOLER WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE

OBSERVED COOLER IN THE OYSTER BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETER WHILE STORING TCS FOOD ITEMS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS ...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED INSECT CONTROL DEVICE INSTALLED DIRECTLY ABOVE CLEAN EQUIPMENT IN THE SUSHI PREP AREA. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE SO THAT IT IS NOT ABOVE OPEN FOOD, EQUIPMENT, OR SINGLE-SERVICE ARTICLES AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED

OBSERVED IN-USE SPATULAS AND LADLES STORED IN CONTAINER OF WATER AT 120.0F AT THE MAIN COOK LINE HOT HOLDING STATION. INSTRUCTED TO STORE IN-USE UTENSILS IN WATER MAINTAINED AT A TEMPERATURE OF AT LEAST 135.0F AND ABOVE BETWEEN USES.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

OBSERVED ICE BIN (NOT IN-USE) STORED UNCOVERED AT THE SALAD PREP STATION NEXT TO OPEN HANDWASHING SINK, WHERE FOOD-CONTACT SURFACES OF EQUIPMENT ARE EXPOSED TO POTENTIAL SPLASH OR SPILLAGE. INSTRUCTED TO RELOCATE ICE BIN AND STORE ALL EQUIPMENT WHERE...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED NONFOOD-CONTACT SURFACES OF BOTH ICE MACHINES IN ICE MACHINE AREA TO BE SOILED WITH RUST AND OTHER DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Obstructed hand wash sink at salad station, found large knives stored in the hand sink, instructed to keep all hand wash sink free from any obstruction. Priority foundation violation 7-38-030(c)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No paper towels provided at pastry hand wash sink and employees restrooms. instructed to provide. Priority foundation violation.

PROPER COLD HOLDING TEMPERATURES

Found 4 lbs of cooked crab meat bags at 52.3f sitting in stagnate water at room temperature. instructed to keep all TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $150.

APPROVED THAWING METHODS USED

Improper thawing for sea food, cooked crab meat being thawed in stagnate water at room temperature. instructed to thaw according to health code.

THERMOMETERS PROVIDED & ACCURATE

cooler's thermometer places at rear of prep coolers, instructed to mount in warmest part in an easy to view.

PERSONAL CLEANLINESS

Food handler not wearing hair restraints, instructed to wear.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT/DIARRHEA CLEANUP KIT OR WRITTEN PROCEDURES. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

ONLINE MENU MISSING ASTERISK NEXT TO RAW/COOKED TO ORDER MENU ITEMS. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND NO HOT WATER AT THE HANDWASHING SINK LOCATED IN THE EMPLOYEES MENS RESTROOM IN THE BASEMENT. WATER IS AT 64.0 F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

FOUND OUTSIDE DUMPSTER LOCATED ON TOP OF BROKEN ASPHALT AND DIRT. OUTDOOR STORAGE SURFACES FOR REFUSE MUST BE CONSTRUCTED OF A NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT; MUST REPAIR ASPHALT OR RELOCATE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND LOW TEMPERATURE DISH MACHINE AND PREP COOLER IN REAR KITCHEN AREA BROKEN AND NOT IN USE. INSTRUCTED MANAGEMENT TO REMOVE BROKEN EQUIPMENT FROM PREMISES OR REPAIR.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

NO RECORDS KEPT ON SITE FOR SUSHI FISH FREEZING ON SITE, FISH IS STORED IN WALK-IN FREEZER AT -30F FOR 7 DAYS. INSTRUCTED TO KEEP RECORDS AND MAINTAIN.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

DISPOSABLE PAPER CUPS USED AS A SCOOP FOR BULK FOOD ( SALT ), INSTRUCTED TO USE PROPER SCOOPS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

VENTILATION HOOD IN POOR REPAIR PEELING PAINT NOTED THROUGH OUT THE LENGTH OF THE HOOD, INSTRUCTED TO REMOVE PEELING PAINT AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

4-602.11(E)(4) OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

3-302.12 BULK CONTAINERS NOT LABELD AT SUSHI PREP AREA. INSTRUCTED MANAGER MUST LABEL SAID BULK CONTAINERS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST HAVE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

3-301.11 OBSERVED FOOD HANDLER TOUCHING/PREPARING LETTUCE WHICH IS A READY TO EAT FOOD WITH BARE HANDS. INSTRUCTED MANAGER NO BARE HAND CONTACT WITH READY TO EAT FOODS. SAID READY TO EAT FOOD WAS VOLUNTARILLY DISCARDED PER INSPECTOR REQUEST. PRIORITY...

PROPER DATE MARKING AND DISPOSITION

3-501.117(D) INSTRUCTED MANAGER MUST INCLUDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11(A) NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENUS. INSTRUCTED MANAGER MUST PROVIDE CONSUMER ADVISORY DISCLOSURE WITH REMINDER ON MENUS/PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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

PASTRY PREP AREA HANDWASH BOWL CAULK IN POOR REPAIR ALSO OBSERVED SAUTE REACH IN COOLER DOOR RUBBER GASKETS LOOSE (LEFT SIDE COOLER DOOR). MUST RECAULK PASTRY PREP HANDWASH BOWL TO WALL AND REPAIR/REPLACE SAID DOOR RUBBER GASKET.

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

PASTRY PREP AREA 4-DOOR REACH IN FREEZER CONDENSER WITH ACCUMULATED DUST BUILD UP. MUST CLEAN FREEZER CONDENSER AND MAINTAIN.

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

OBSERVED DUST BUILD UP ON CEILING TILES AROUND CEILING VENTILATION COVER AT PASTRY PREP AREA. MUST CLEAN AND MAINTAIN CEILING TILES AND MAINTAIN.

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

OBSERVED ONE MISSING CEILING LIGHT COVER MISSING ABOVE MAIN DISHWASH AREA. MUST PROVIDE COVER FOR CEILING LIGHT BULBS AT MAIN DISHWASH AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SOME PREP AREAS REACH IN COOLERS MISSING THERMOMETERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

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

CHIPPED WOOD PANEL BEHIND BREAD SLICING CUTTING BOARD, INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

DRAIN LINES UNDER OYSTER BAR 3-COMP SINK ARE LEAKING, INSTRUCTED TO REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INACCURATE THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND PREP COOLER AIR TEMP AT 52.3F, COOLER IS USED TO STORE PERISHABLE ( BEEF, CHICKEN...) AT FRONT KITCHEN LINE. INSTRUCTED TO KEEP COOLER TEMPERATURE AT 40F OR LOWE, CRITICAL CITATION ISSUED 7-3...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND 4 LBS OF RAW BEEF PATTIES AND 4 LBS OF RAW CHICKEN AT 53.2F STORED IN SAID COOLER, INSTRUCTED TO KEEP SUCH FOODS HELD AT 40F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A) FOOD DISCARDED VALUED AT $40

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

CAST IRON WASTE WATER 6" PIPE RUNNING ABOVE DRY FOOD AND FOOD CONTAINERS STORAGE HALLWAY, INSTRUCTED TO INSTALL A BARRIER.

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

DUSTY CEILING VENT AT MAIN KITCHEN, ROUGH WOOD A ROUND BREAD SLICING STATION, INSTRUCTED TO PROVIDE A SMOOTH SURFACE AND CLEAN VENTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MISSING A VACUUM BREAKER AT LARGE GARDEN HOSE ATTACHED TO WATER SUPPLY LINE UNDER DISH MACHINE, INSTRUCTED TO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER IN SEVERAL COOLERS, INSTRUCTED TO PROVIDE.

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

REPLACE GASKETS ON THE REACH-IN COOLER ACROSS FROM THE STEAMER TO ALLOW TIGHT SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

DETAIL CLEAN THE CEILING VENT ABOVE THE PREP AREA TO REMOVE DUST BUILDUP AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZER SOLUTION IN BETWEEN USE.

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

REPLACE AND MAINTAIN THE RIPPED RUBBER GASKETS AROUND THE PASTRY COOLER DOOR THAT IS BEING HELD CLOSED BY A BUNGY CORD.

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

INSTRUCTED TO HAVE THE HOODVENTS SERVICED ABOVE THE COOKING EQUIPMENT IN THE PASTRY KITCHEN AND MAINTAIN.

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

REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN VARIOUS REFRIGERATION UNITS ON PREMISES.

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

DETAIL CLEAN THE STORAGE AREA UNDER THE COLD-HOLDING UNIT AT THE OYSTER BAR/KITCHEN THAT IS SOILED WITH FOOD DEBRIS ON THE WALLS AND FLOOR.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED A PINK MOLD-LIKE SUBSTANCE ON THE INTERIOR SURFACE OF THE MACHINE ALONG THE CHUTE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO TURN OFF MACHINE, DETAIL CLEAN,...

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

REPLACE AND MAINTAIN THE RIPPED RUBBER GASKETS AROUND THE PASTRY COOLER DOOR THAT IS BEING HELD CLOSED BY A BUNGY CORD.

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

INSTRUCTED TO HAVE THE HOODVENTS SERVICED ABOVE THE COOKING EQUIPMENT IN THE PASTRY KITCHEN AND MAINTAIN.

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

REPLACE OR RESURFACE THE RUSTED FOOD STORAGE SHELVES IN VARIOUS REFRIGERATION UNITS ON PREMISES.

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

DETAIL CLEAN THE STORAGE AREA UNDER THE COLD-HOLDING UNIT AT THE OYSTER BAR/KITCHEN THAT IS SOILED WITH FOOD DEBRIS ON THE WALLS AND FLOOR.

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

OBSERVED THE FLOOR UNDER THE COOK LINE INSIDE OF THE KITCHEN AND UNDER PREP TABLES AND COUNTERS INSIDE OF THE PASTRY PREP AREA WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE PLUMBING LEAKING UNDER ALL BASINS OF THE LARGE 4 COMPARTMENT SINK INSIDE OF THE DISHWASHING ROOM OF THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE HAIR RESTRAINTS WHILE HANDLING FOOD.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED IN THE ICE AT THE FRONT SMALL BAR. INSTRUCTED TO STORE THE ICE SCOOP ON A CLEAN SURFACE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD NOT PROTECTED DURING STORAGE,IE 2 OPEN TRAYS OF FRESH SHELLED OYSTERS STORED UNDER WALK IN COOLER CONDENSOR DRAIN PAN.OBSERVED MOISTURE,LIQUID INSIDE OYSTER PANS. INSTRUCTED TO IMMEDIATELY REMOVE AND APPROX 8LBS OF OYSTERS WAS DISCARD,...

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

FOOD EQUIPMENT STORAGE SHELVES IN BASEMENT HAVE PEELING PAINT,NOT CLEAN AND SOME ONE SUDE IS RAW WOOD.MUST RAPAIR AND SEAL ALL AREAS OF WOOD SHELVING UNIT.

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

FLOORS INSIDE ELECTRICAL ROOM FIRST FLOOR NEAR ICE ROOM NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

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

DAMAGE PEELING CEILING TILES ABOVE PREP TABLE IN PASTRY PREP ROOM.MUST REPLACE.ALSO CEILING,WALLS,AND EXTERIOR OF BEER LINES IN WALK IN COOLER IN BASEMENT NOT CLEAN OF DEBRIS.MUST CLEAN/MAINTAIN.

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

NO OYSTER TAGS WERE PROVIDED FOR THE DATE OF 8/20/14. MANAGEMENT INSTRUCTED THAT OYSTER TAGS MUST BE KEPT FOR 90 DAYS AFTER THEY ARE USED. CRITICAL VIOLATION 7-38-005(B-2)

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

NO SHELLFISH TAGS WERE KEPT ON FILE FOR 3 TYPES OF OYSTERS ON THE MENU FOR THE DAY OF SEPTEMBER 5, 2014. SHELLFISH TAGS WERE MISSING FOR THE FOLLOWING TYPES OF OYSTERS: QUONSET POINT, RI , ISLAND CREEK, MA , AND WELLFLEET, MA. MANAGEMENT INSTRUCTED...

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP COOLER AT THE OYSTER BAR WITH AN AIR TEMPERATURE OF 45.6F AND THE WALK-IN COOLER AT 44F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. MUST REPAIR AND MAINTAIN BO...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE 2 DOOR PREP COOLER: MUSTARD/MAYO SAUCE AT 44F, COCKTAIL SAUCE AT 44.9F, AND SHRIMP AT 44F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN ...

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED GROUT WORN BETWEEN FLOOR TILES IN THE DISH ROOM, SUSHI AND OYSTER BAR COOK LINE. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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

OBSERVED THE WALL IN DISREPAIR IN THE MOP SINK CLOSET. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE REAR BROILER AND STEAMER HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE PLUMBING LEAKING AT THE SALAD PREP EXPOSED HANDSINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER IN THE PREP/KITCHEN AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT WHILE HANDLING FOOD.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

PAPER CUPS USED AS A FOOD CONTAINER, INSTRUCTED TO USE PROPER CONTAINERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

DUST BUILD UP ON COOLING UNITS INSIDE WALK-IN COOLER AND ATTACHED PIPES, INSTRUCTED TO CLEAN AND MAINTAIN.

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

INTERIOR SURFACES OF ICE MAKER NOT CLEAN AROUND THE SHUTE, INSTRUCTED TO CLEAN AND MAINTAIN.

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

CRAKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

A HOSE ATTACHED TO WATER LINE WITHOUT A VACUUM BRAKER, INSTRUCTED TO INSTALL.

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

ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. COOLER DOOR GASKETS NOT ALIGNED AT FRONT PREP AREA (OYSTER BAR) MUST BE FIXED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shal...

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

FLOOR DRAINS/COVERS UNDER COOLERS OR HEAVY EQUIPMENT MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

DUSTY WALLS AROUND THE SUSHI AREA & ANY DUSTY CEILING VENTS AT DINING AREA NEED CLEANING-MUST MAINTAIN CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

ANY LEAKS ON PIPES UNDER 3-COMP SINK IN PREP AREA, DISHROOM & BAR MUST BE FIXED. ANY CONDENSATION LINES FROM COOLERS MUST EXTEND TO THE FLOOR DRAIN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately ...

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALLS BY COFFEE STATION. MUST SEAL ALL HOLES IN WALLS TO PREVENT POTENTIAL PEST HARBORAGE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. BASEMENT COMPRESSOR ROOM CLUTTERED. INSTRUCTED MA...