| Violation
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Observation
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on top of preparation table, operator properly stored it. **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair. Observed reach in cooler across the cook line with ambient temperature of 48°F.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside standing water of 84° F. Operator discarded the water. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter , hand washing sink, mop sink soiled.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
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21-10-4
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Basic - Soiled dry wiping cloth in use.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wipping towels inside chlorine sanitation solution of 0 ppm. Operator add chlorine, recheck chlorine 100 ppm.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Observed 2 can of Bamboo Shoot, Premium Quality 106 oz.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in reach in cooler, operator properly stored it. **Corrected On-Site**
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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. Sushi rice no time marked.
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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. Observed raw shell eggs (49F - Cold Holding); raw chicken (50F - Cold Holding) in reach in cooler for less than 4 hours as per operator, operator removed the food items to walk in cooler. **Corrective Action Taken**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (125F - Hot Holding), for less than 4 hours as per operator. Operator reheated at 165°F or above. **Corrected On-Site**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with degreaser next to white rice. Operator properly stored it.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
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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. Time as a public health control form provided to operator. **Corrective Action Taken**
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