MILWAUKEE - A new restaurant downtown working out the kinks. Here's what health inspectors found at Molly Cool's Seafood Tavern on Old World Third. Inspectors saw a cook handle raw meat and then rinse his hands, without soap. That's a cross contamination risk.

"As everyone knows.. just can't do it. I mean we accept responsibility for that," general manager Mark Zierath told us. He let us see the kitchen as he went over the restaurant's violations.

There were food temperature issues. Hollandaise sauce on the cook line was not hot enough and cooked craw fish was at 65 degrees, the safe cold temperature is 41. "Even though it was really close to the proper handling temperature he recommended that we do store it in another place, which was taken care of immediately," Zierath commented.

Inspectors pointed out mold growth on the ceiling of the ice machine.

Zierath calls it a small spot missed in general cleaning. "They were cleaned immediately before the inspector even left the building."

We were told most of the violations called for immediate correction, something Molly Cool's did right away.

The general manager told me he treats every inspection as a learning experience and will watch things a little more closely.