- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi bar.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Stored food not covered in walk-in freezer. Dumplings. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Reusable sports bottle stored in ice bin.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch on cookline 80° f
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Scallops, octopus and squid.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plant stored in hand sink at sushi bar.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
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