More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Complaint |
| Inspection date: | May 15, 2006 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: General sanitation is being neglected. food is accumulating behind kitchen equipment, at back of public seats, under flour storage, dry storage. Black organic residue is found along most floor/wall corners. Corrective Action: Clean within 1 week and call me for re-inspection.  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Sushi (Surf Clam) is 75°F in covered counter cooler. Corrective Action: keep it below 40°F at all times and prevent it resting on kitchen counter for so long before bringing to display. |
| 107 | Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: Food put into hot holding MUST be above 140°F before putting it onto steam table. Meatballs 125°F, corn 107°F, pork 115°F, etc.... Corrective Action: Re-heat before serving - immediate! |