| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with black mold like substance. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Plastic food bucket used as scoop for panko in dry storage room. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Door handles to reach-in coolers across from cookline with thick build up of debris. **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Soiled cardboard on floor in kitchen kitchen underneath black floor mats. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
(1) dead roach in dry storage room
Manager cleaned and sanitized area.
**Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor.
Cooking oil stored on floor in dry storage room **Warning**
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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.
Scoop used for rice bin, across from dish machine, without handle above the top of food. Manager corrected. **Corrected On-Site** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
No hand-wash sink observed in men's restroom. Inspector will provide signage for manager. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom of shelves at cookline used to hold oils and garlic heavily soiled with food debris and grease.
Build up of grease on hood filters above cook-line. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in coolers across from cook-line soiled with food debris. **Warning**
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Plastic candy bucket used to store cooked vegetables in front reach-in cooler. **Warning**
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Inside walk-in cooler:
Cooked noodles - 48F
Cooked white rice - 47F
Inside front reach-in cooler:
Cooked vegetables - 49F
Items were cooked the previous evening per manager. Failed to reach 41F within 6 hours. **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Initial test was 0PPM. Manager primed unit and reached 50PPM. **Corrected On-Site** **Repeat Violation** **Warning**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees observed changing gloves without handwashing. Discussed with manager proper handwashing techniques. **Warning**
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35A-02-7
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High Priority - Live, small flying insects found
(1) live fly in kitchen next exterior door. Not observed landing on food contact surfaces. **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Nonfood-grade plastic storage containers used to store cooked rice in walk-in cooler. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked noodles - 48F
Cooked white rice - 47F
Cooked vegetables - 48F
Items never properly cooled, per manager were prepared the previous evening. **Warning**
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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.
At front prep reach-in coolers, taken at 11:35 AM, across the cook-line:
cut tomato (49F - Cold Holding)
tofu (49F - Cold Holding)
sprouts (50F - Cold Holding)
Manager placed items on ice.
Retemps taken at 12:40 PM
Tofu - 37F
Sprouts - 43F
Tomato's were voluntarily discarded. **Corrected On-Site** **Warning**
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16-33-4
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Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Test kits on site, however not used to test dish machine. **Warning**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Manager advised fresh cut garlic is held on time. No written plan located on site. Inspector will provide time as a public health control written procedures and guidelines. **Warning**
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cooked noodles frozen on site not properly date marked. **Repeat Violation** **Warning**
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