KYU

Violations (16)

• 03C-75-5CriticalCorrected on site

  Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.

  High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed fish cooked to 120F at cook line. Employee reheated fish to 160. **Corrected On-Site**

  High Priority

• 01B-12-4CriticalCorrected on site

  Food contaminated by employees/consumers and operator continued to serve food. See stop sale.

  High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touched cooked with fish with soiled hand. Food was discarded by manager. **Corrected On-Site**

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ice cream at reach in freezer at kitchen.

  High Priority

• 10-20-4Repeat

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at cold holding units at establishment.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gaskets soiled throughout kitchen.

  Basic

• 24-01-4

  Presetting of unwrapped silverware and/or tableware outdoors.

  Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at glasses and plates.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at wet wiping cloth not stored in sanitizing solution between uses at cook line and preparation area next at kitchen.

  Basic

• 29-27-4

  mop sink not accessible used for storing equipments.

  Basic - mop sink not accessible used for storing equipments.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed handsink at bar area used for other purposes.

  Intermediate

• 16-62-1Repeat

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**

  Intermediate

• 36-34-5

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

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled and ceiling tiles throughout kitchen area and 3 compartment sink. .

  Basic

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line and preparation area next to walk in cooler.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet at kitchen area.

  Basic