HOOK'S CATCH SEAFOOD AND WINGS

Violations (6)

• 12A-19-4CriticalCorrected on site

  Employee washed hands with cold water. Employee rewashed hands at different handwashing sink.

  High Priority - Employee washed hands with cold water. Employee rewashed hands at different handwashing sink. **Corrected On-Site**

  High Priority

• 51-11-4Corrected on site

  Carbon dioxide/helium tanks not adequately secured. Tank by walk in freezer not secured. Manager secured tank

  Basic - Carbon dioxide/helium tanks not adequately secured. Tank by walk in freezer not secured. Manager secured tank **Corrected On-Site**

  Basic

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents by cook line dusty

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents by cook line dusty

  Basic

• 02D-03-4

  Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter self service section there are Sauces and powders packaged on site do not have the proper labeling

  Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At front counter self service section there are Sauces and powders packaged on site do not have the proper labeling

  Basic

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled. Spray bottles with liquid not labeled. Manager labeled bottles

  Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with liquid not labeled. Manager labeled bottles **Corrected On-Site**

  Intermediate

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by front counter either hot water temperature at 76°f

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by front counter either hot water temperature at 76°f

  Intermediate