WOK BY THE BEACH

Violations (5)

• 22-12-5CriticalCorrected on site

  Metal stem-type thermometer soiled. Operator cleaned

  High Priority - Metal stem-type thermometer soiled. Operator cleaned **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cucumbers in cooler at sushi bar; Stored properly

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cucumbers in cooler at sushi bar; Stored properly **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - sushi rice at sushi bar; since 10:30 am; operator marked

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - sushi rice at sushi bar; since 10:30 am; operator marked **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (130F - Hot Holding)in the hot holding well; as per operator food out of temperature for approximately 20 minutes; operator placed on the stove to reheat to 165F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (130F - Hot Holding)in the hot holding well; as per operator food out of temperature for approximately 20 minutes; operator placed on the stove to reheat to 165F **Corrective Action Taken**

  High Priority

• 29-19-4

  Standing water on the floor under dishwasher Advised to clean

  Basic - Standing water on the floor under dishwasher Advised to clean

  Basic