Tri Seafood Restaurant

PASS W/ CONDITIONS October 2, 2019 at 6:22 PM

4 violations

590.002/2-501.11-PF - Clean-up of Vomiting and Diarrheal Events (Pf): No policies/kit on site for vomit and diarrhea clean up. Provide a clean up kit based on the Food Code. | 590.002(D)/2-103.11-PF - (A)-(P) Person-In-Charge-Duties (Pf): Manageme...

FAIL September 25, 2019 at 5:21 PM

4 violations

590.002/2-501.11-PF - Clean-up of Vomiting and Diarrheal Events (Pf): No policies/kit on site for vomit and diarrhea clean up. Provide a clean up kit based on the Food Code. | 590.002(D)/2-103.11-PF - (A)-(P) Person-In-Charge-Duties (Pf): Manageme...

PASS April 26, 2019 at 6:30 PM

8 violations

03-3-501.14 - Cooling: Freshly sliced onions in the deli style cooler cut from earlier in the day with an elevated temperature of 55F. Discontinue and ensure all potentially hazardous foods are being properly cooler prior to being placed out for s...

FAIL April 19, 2019 at 6:19 PM

8 violations

03-3-501.14 - Cooling: Freshly sliced onions in the deli style cooler cut from earlier in the day with an elevated temperature of 55F. Discontinue and ensure all potentially hazardous foods are being properly cooler prior to being placed out for s...

PASS W/ CONDITIONS August 6, 2018 at 2:50 PM

14 violations

03-3-501.16(A) - Cold Holding: Garlic and oil mixture being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Mixture was removed at the time of the inspection. | 05-4-302.12 - ...

FAIL August 1, 2018 at 6:15 PM

15 violations

03-3-501.16(A) - Cold Holding: Garlic and oil mixture being left out at room temperature. Discontinue and ensure all potentially hazardous foods are being maintained at below 41F. Mixture was removed at the time of the inspection. | 05-4-302.12 - ...

PASS W/ CONDITIONS March 30, 2018 at 5:40 PM

14 violations

03-3-501.16 - Hot Holding: Cooked rice in warmer registering at 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 1409F and above. | 03-3-501.16(A) - Cold Holding: Raw eggs observed being left out at room temper...

FAIL March 22, 2018 at 6:07 PM

14 violations

03-3-501.16 - Hot Holding: Cooked rice in warmer registering at 115F. Discontinue and ensure all potentially hazardous foods are being maintained at 1409F and above. | 03-3-501.16(A) - Cold Holding: Raw eggs observed being left out at room temper...

PASS December 8, 2017 at 7:33 PM

7 violations

10-3-304.12 - Food Utensil Storage: Remove tongs from oven handle and provide proper storage. | 21-3-304.14 - Wiping Cloths Clean Sanitize: Replace worn stringy wiping cloths. | 23-4-602.13 - Non-Food Contact Surfaces Clean: Clean wok range to r...

FAIL December 1, 2017 at 7:45 PM

7 violations

10-3-304.12 - Food Utensil Storage: Remove tongs from oven handle and provide proper storage. | 21-3-304.14 - Wiping Cloths Clean Sanitize: Replace worn stringy wiping cloths. | 23-4-602.13 - Non-Food Contact Surfaces Clean: Clean wok range to r...

PASS December 12, 2016 at 3:24 PM

4 violations

17-4-302.14 - Test Kit Provided: Provide new test strip for sanitizer being used in dishwasher. | 20-4-703.11 - Food Contact Surfaces Clean: Low temperature dishwasher not working properly. Tested for sanitizer with both test strips. PIC has calle...

PASS W/ CONDITIONS December 5, 2016 at 6:38 PM

16 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels for all bulk food containers in kitchen that do not have them. | 03-3-501.16 - Hot Holding: White rice at 116F in cooker over night. PIC removed and discarded. Hot holding must be at...

FAIL November 28, 2016 at 4:47 PM

16 violations

02-3-602.11-.12/3-302.12 - Food Container Labels: Provide labels for all bulk food containers in kitchen that do not have them. | 03-3-501.16 - Hot Holding: White rice at 116F in cooker over night. PIC removed and discarded. Hot holding must be at...

PASS W/ CONDITIONS September 25, 2015 at 2:11 PM

12 violations

01-3-202.18 - Shellstock ID: No shellstock tags available at the time of the inspection for live clams. Provide and maintain a minimum of 90 days. | 03-3-501.16(A) - Cold Holding: Raw duck inside of the Beverage-Air cooler at 55F. Discontinue and ...

FAIL September 16, 2015 at 2:22 PM

12 violations

01-3-202.18 - Shellstock ID: No shellstock tags available at the time of the inspection for live clams. Provide and maintain a minimum of 90 days. | 03-3-501.16(A) - Cold Holding: Raw duck inside of the Beverage-Air cooler at 55F. Discontinue and ...

PASS July 1, 2015 at 12:10 PM

0 violations