Green Wasabi

Basic - Carbon dioxide/helium tanks not adequately secured: observed three CO2 were not chained to prevent them from falling. Owner/Operator chained them up. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed: establishment's license is current as Owner/Operator was able to pull it up on her phone. However, it is not properly displayed in the establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside: observed the back door to the establishment has gaps along the bottom and sided. Additionally, the front door door has a gap at the bottom.

Basic - Food stored on floor: observed boxes of cooking oil sitting on floor in kitchen. Owner/Operator had an employee move the containers to an area where they are not sitting on the floor. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment: observed a knife between the small make-line and a prep table. Owner/Operator removed the knife. **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses: observed pair of tongs on oven door handle. Educated the employee on proper placement of tongs and reason for doing so. Tongs were taken to the dish area to be cleaned. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed raw shelled eggs on shelf over raw oysters which were over cooked crab legs in the walk-in cooler. Owner/Operator had employee swap the eggs and crab legs. Also, raw vacuum packed grouper in a pan sitting on a box of grits in the walk-in cooler.o/o moved the fish to a lower shelf. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served: observed the establishment has only sold three case in the last 90 days and the tags have not been dated. Explained the proper procedure to the Owner/Operator.