| Violation
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|
Observation
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51-11-4
|
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Basic - Carbon dioxide/helium tanks not adequately secured.
-operator chained. **Corrected On-Site** **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
-dry storage, operator cleaned and sanitized **Corrected On-Site**
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24-08-4
|
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Basic - Equipment and utensils not properly air-dried - wet nesting.
-dish area
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
-back door
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08B-38-4
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Basic - Food stored on floor.
-by hand sink on cook line. Operator corrected **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall in kitchen
|
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-sugar container **Corrected On-Site**
|
|
21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
-operator removed **Corrected On-Site**
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36-62-4
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Basic - Light not functioning on cook line
|
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05-09-4
|
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- sushi cooler
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24-11-4
|
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
-operator inverted. **Corrected On-Site**
|
|
08B-12-5
|
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Basic - Stored food not covered.
-wontons in reach in freezer, operator covered. **Corrected On-Site**
|
|
14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
|
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
-hand sink in dish area
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21-12-4
|
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
-cutting board on cook line **Corrected On-Site**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
-server area in kitchen, operatormoved **Corrected On-Site**
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|
08B-02-4
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|
High Priority - Displayed food not properly protected from contamination.
-fried noodles, dumpling sauce, green onions **Corrected On-Site** **Repeat Violation**
|
|
35A-02-7
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High Priority - Live, small flying insects found
-1 in kitchen
|
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08A-04-5
|
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High Priority - Raw animal food stored over or with unwashed produce.
-raw shell eggs over unwashed celery in walk in cooler **Corrected On-Site**
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|
08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw fish over cooked shrimp salad in reach in cooler, operator corrected. **Corrected On-Site**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-fresh garlic/oil (76F - Cold Holding), cook line, held less than four hours per operator. Operator moved to cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
-blocked by sanitizer bucket, operator corrected **Corrected On-Site**
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16-62-1
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Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-server line **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
-server line
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