Mad Seafood Boiler

Year by year

Inspections

1. Jul 23, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jul 16, 2026 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Multiple observations of non-food contact surfaces of multiple pieces of equipment are soiled and unclean. 1. Inside gasket and handles of 2 door freezer in kitchen have dark residue. 2. Fan covers in walk in cooler have dust and debris. 3. Handles and area behind faucet of handsink closest to cookline dirty with food residue. 4. Bins used to store flour and sugar observed to be dirty with food splash and debris. 5. Floor of walk in cooler is soiled with food build up and debris, especially underneath shelves.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Sushi knives and sushi mats not sanitized every 4 hours. Employee described cleaning process for sushi equipment as washing and rinsing, but stated that this equipment is not sanitized every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with time and temperature controlled for safety food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Multiple observations: 1. In walk in cooler, cardboard is used to line shelves and is exposed to splash, spillage, or other food soiling. 2. In kitchen prep cooler, bottom of unit has towels lining the bottom and is exposed to splash, spillage, or other food soiling. Both cardboard and towels are absorbent and not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on front of menu is missing asterisk that links raw oysters to the reminder statement.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS - Not Corrected

     Observed large tubs containing boiled and halved corn on the cob and red potatoes in the walk in cooler. Tubs were wrapped with plastic wrap. Temperature of the boiled and halved potatoes measured to be 58-60 F 1.5 hours after employee says they were placed in the walk in cooler to cool after they were boiled. Storing foods in deep tubs with plastic wrap not a rapid cooling method.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. Multiple observations: 1. In kitchen prep cooler, in bottom of unit raw shell eggs are stored above mayonnaise container that was observed to be open. 2. In walk in cooler, raw chicken wings stored above lemons and raw oysters observed stored above ready to eat foods.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods. Foods including opened bag of takoyaki, spicy mayonnaise made onsite, crab mixture, cut lettuce, and cooked seafood not labeled with a datemark.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days. Items that are cold held for less than 24 hours are exempt from datemarking requirements.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH - Not Corrected

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Package states to open vacuum sealed bag prior to thawing, thawed bag of fish in sushi prep cooler observed to be sealed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD - UNCOVERED - Not Corrected

     Foods throughout facility (including in kitchen prep cooler, one door kitchen cooler, and in dry storage areas) were observed to be unwrapped or uncovered. Items include container of mayonnaise and cooked seafood in bottom of prep cooler, bags of opened product like commercially prepared takoyaki in one door kitchen cooler, and large bags of opened rice in dry storage areas.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER - Not Corrected

     Tubs of seasoning blends stored along cookline are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: ensuring that employees are using proper cooling methods, ensuring that employees are maintaining proper hot and cold holding temperatures or adhering to established time as a public health control plan, and ensuring that equipment used with time and temperature controlled for safety foods are washed, rinsed, and sanitized at least every 4 hours.

     Correction: The person in charge shall ensure or provide training so that employees are rapidly cooling foods, monitoring cold and hot holding temperatures, following documentation requirements for using time as a public health control, and washing/rinsing/sanitizing multiuse equipment at the minimum required frequency.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Multiple observations where evidence of pests observed. 1. Small flies (drain flies) observed throughout kitchen areas, especially by food prep sink and by warewashing area. 2. In back dry storage area, what appears to be mouse droppings observed on floor behind shelf which is being used to store food and kitchen equipment.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Multiple observations were made during the inspection: - Ventilation hood in the kitchen was observed to have a build up dust, spider webs, and other debris. - Food and other debris was observed under equipment and on the floor throughout the facility.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors and walls throughout kitchen area and back dry storage area observed to be dirty with food residue, food splash, dirt, and debris. Build up especially notable underneath shelving and equipment.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION - Not Corrected

     One shellstock tag found onsite, but after discussion with owner over the phone, previous shellstock tags not kept onsite and were likely discarded. Shellstock tags not held at establishment for a minimum of 90 days.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Boxes of shrimp stored on the floor of the walk in cooler. Corn (in the husk) stored in wooden boxes on the floor of the back storage area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS - Not Corrected

     Multiple observations of an in-use utensil improperly stored. 1. Scoop used for cooked rice in kitchen is being stored in container of stagnant, room temperature water between uses. 2. Ice scoop at bar ice bin observed to be stored in ice with handle contacting ice. 3. Multiple bags of rice in dry storage area observed to have a plastic deli container without a handle stored in bag to be used as a scoop.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING - Not Corrected

     Shrimp tempura covered with aluminum foil in hot hold equipment by sushi station measured to be 88 F. Employee states that shrimp tempura are routinely discarded.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Multiple observations: 1. Items in top of kitchen prep cooler observed to be cold held at: commercially precooked crayfish 58 F, sausage 44 F, oyster 52 F, boiled egg 45 F, crab leg 50 F(stored above fill line).

     Correction: Maintain cold TCS foods at or below 41 degrees F. 2. Batter in metal bowl in kitchen near fryer stored on counter without temperature control. Batter measured at 80 F. Employee states the batter is discarded often and prepared fresh. 3. Boiled corn and potatoes in tubs in kitchen near cookline stored on counter without temperature control. Cooked corn measured to be 66 F and cooked potatoes measur

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in multiple coolers are missing. No thermometer observed in one door upright cooler or two door cooler in kitchen.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator does not have a written plan available to review for using time as a public health control for sushi rice in warmer. Sushi rice observed to be in warmer at 121 F. Sushi rice is not marked with the time it was removed from temperature control or the time it is to be discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Jul 15, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Multiple observations of non-food contact surfaces of multiple pieces of equipment are soiled and unclean. 1. Inside gasket and handles of 2 door freezer in kitchen have dark residue. 2. Fan covers in walk in cooler have dust and debris. 3. Handles and area behind faucet of handsink closest to cookline dirty with food residue. 4. Bins used to store flour and sugar observed to be dirty with food splash and debris. 5. Floor of walk in cooler is soiled with food build up and debris, especially underneath shelves.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Sushi knives and sushi mats not sanitized every 4 hours. Employee described cleaning process for sushi equipment as washing and rinsing, but stated that this equipment is not sanitized every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with time and temperature controlled for safety food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Multiple observations: 1. In walk in cooler, cardboard is used to line shelves and is exposed to splash, spillage, or other food soiling. 2. In kitchen prep cooler, bottom of unit has towels lining the bottom and is exposed to splash, spillage, or other food soiling. Both cardboard and towels are absorbent and not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on front of menu is missing asterisk that links raw oysters to the reminder statement.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Observed large tubs containing boiled and halved corn on the cob and red potatoes in the walk in cooler. Tubs were wrapped with plastic wrap. Temperature of the boiled and halved potatoes measured to be 58-60 F 1.5 hours after employee says they were placed in the walk in cooler to cool after they were boiled. Storing foods in deep tubs with plastic wrap not a rapid cooling method.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Multiple observations: 1. In kitchen prep cooler, in bottom of unit raw shell eggs are stored above mayonnaise container that was observed to be open. 2. In walk in cooler, raw chicken wings stored above lemons and raw oysters observed stored above ready to eat foods.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Foods including opened bag of takoyaki, spicy mayonnaise made onsite, crab mixture, cut lettuce, and cooked seafood not labeled with a datemark.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days. Items that are cold held for less than 24 hours are exempt from datemarking requirements.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. Package states to open vacuum sealed bag prior to thawing, thawed bag of fish in sushi prep cooler observed to be sealed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Foods throughout facility (including in kitchen prep cooler, one door kitchen cooler, and in dry storage areas) were observed to be unwrapped or uncovered. Items include container of mayonnaise and cooked seafood in bottom of prep cooler, bags of opened product like commercially prepared takoyaki in one door kitchen cooler, and large bags of opened rice in dry storage areas.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Tubs of seasoning blends stored along cookline are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: ensuring that employees are using proper cooling methods, ensuring that employees are maintaining proper hot and cold holding temperatures or adhering to established time as a public health control plan, and ensuring that equipment used with time and temperature controlled for safety foods are washed, rinsed, and sanitized at least every 4 hours.

     Correction: The person in charge shall ensure or provide training so that employees are rapidly cooling foods, monitoring cold and hot holding temperatures, following documentation requirements for using time as a public health control, and washing/rinsing/sanitizing multiuse equipment at the minimum required frequency.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Multiple observations where evidence of pests observed. 1. Small flies (drain flies) observed throughout kitchen areas, especially by food prep sink and by warewashing area. 2. In back dry storage area, what appears to be mouse droppings observed on floor behind shelf which is being used to store food and kitchen equipment.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors and walls throughout kitchen area and back dry storage area observed to be dirty with food residue, food splash, dirt, and debris. Build up especially notable underneath shelving and equipment.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     One shellstock tag found onsite, but after discussion with owner over the phone, previous shellstock tags not kept onsite and were likely discarded. Shellstock tags not held at establishment for a minimum of 90 days.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Boxes of shrimp stored on the floor of the walk in cooler. Corn (in the husk) stored in wooden boxes on the floor of the back storage area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     Multiple observations of an in-use utensil improperly stored. 1. Scoop used for cooked rice in kitchen is being stored in container of stagnant, room temperature water between uses. 2. Ice scoop at bar ice bin observed to be stored in ice with handle contacting ice. 3. Multiple bags of rice in dry storage area observed to have a plastic deli container without a handle stored in bag to be used as a scoop.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Shrimp tempura covered with aluminum foil in hot hold equipment by sushi station measured to be 88 F. Employee states that shrimp tempura are routinely discarded.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Multiple observations: 1. Items in top of kitchen prep cooler observed to be cold held at: commercially precooked crayfish 58 F, sausage 44 F, oyster 52 F, boiled egg 45 F, crab leg 50 F(stored above fill line).

     Correction: Maintain cold TCS foods at or below 41 degrees F. 2. Batter in metal bowl in kitchen near fryer stored on counter without temperature control. Batter measured at 80 F. Employee states the batter is discarded often and prepared fresh. 3. Boiled corn and potatoes in tubs in kitchen near cookline stored on counter without temperature control. Cooked corn measured to be 66 F and cooked potatoes measur

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in multiple coolers are missing. No thermometer observed in one door upright cooler or two door cooler in kitchen.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator does not have a written plan available to review for using time as a public health control for sushi rice in warmer. Sushi rice observed to be in warmer at 121 F. Sushi rice is not marked with the time it was removed from temperature control or the time it is to be discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Jun 6, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Multiple observations were made during the inspection: - Ventilation hood in the kitchen was observed to have a build up dust, spider webs, and other debris. - Food and other debris was observed under equipment and on the floor throughout the facility.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

5. May 24, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Multiple observations were made during the inspection: - Boiled eggs were measured at 45F in the prep cooler in the kitchen. Operator indicated eggs were boiled at ~11:30AM this morning and, after a short period, transferred to the tabletop cooler to cool. - Raw shrimp was measured at 44F in the prep cooler in the kitchen due to overfilling the holding container above the rim level. - Crab legs were measured at 45F in the prep cooler in the kitchen due to overfilling the holding container above the rim level.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw shrimp were observed stored above garlic in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Lettuce and imitation crab being cold held were not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Multiple observations were made during the inspection: - Ventilation hood in the kitchen was observed to have a build up dust, spider webs, and other debris. - Food and other debris was observed under equipment and on the floor throughout the facility.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The following temperatures were noted for the Vollrath sliding door cooler in the kitchen: 42F (crab rangoon), 42F (raw shrimp tails), 60F (imitation crab), 60F (shumai), and 63F (ambient; upper shelf). Lower compartment of the unit seemed to be maintaining cold temperatures while upper area was noticeably warm.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometers were missing from multiple coolers.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Sinks were set ups as (from left to right) rinse, wash, and sanitize.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

6. Mar 11, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

7. Feb 8, 2022 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Knives, tongs, food scale is visibly soiled with food debris

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Mix greens, being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available and/or food prep occurring in hand wash sink

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Bulk container of sugar is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Lights located in kitchen are not shatter resistant.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor contains heavy food debris underneath and around equipment. Walls contain heavy food particles.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     SINGLE-SERVICE REUSED

     Cardboard is a single-service article reused to line shelf in kitchen. Mix green single use container reused to place additional greens.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Not serious Good Retail Practice

     STORAGE - EQUIPMENT ON FLOOR

     Large sheet pans improperly stored on the floor.

     Correction: Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Table top line cooler on upper left side crab being cold held at 54 degrees F. Mayo 54 F at ambient temperature 74F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has a written plan for using time as a public health control for rice, but is not following written plan for last batch of rice.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored in sanitizing solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

8. Feb 21, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

9. Jan 17, 2020 Routine Inspection · Reinspection Required

   No violations cited.

10. Apr 9, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 26, 2017 Pre-Inspection · No Reinspection Required

    No violations cited.