| Violation
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Observation
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51-11-4
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Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area. **Warning**
Priority: Basic
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50-09-4
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Basic - Observed: Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
Priority: Basic
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14-09-4
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Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar. **Repeat Violation** **Warning**
Priority: Basic
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35A-03-4
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Basic - Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up. **Corrected On-Site** **Warning**
Priority: Basic
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14-11-5
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Basic - Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line. **Repeat Violation** **Warning**
Priority: Basic
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03D-15-4
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Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 2 containers of chicken wings covered at table by walk in cooler at 101F improperly cooling, inspector educated employee on cooling, employee put chicken on sheet pans and put in walk in freezer, 20 minutes later temperature was at 78F. **Corrective Action Taken** **Warning**
Priority: Intermediate
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22-02-4
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Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris. **Warning**
Priority: Intermediate
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14-69-4
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Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer. **Warning**
Priority: Basic
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05-09-4
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Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the reach in cooler on the sushi bar, employee replaced. **Corrected On-Site** **Warning**
Priority: Basic
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47-02-4
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Observed: Observed scorch marks around electrical outlet. For reporting purposes only.
Observed scorch marks around electrical outlet in the dish room.
Priority: Reporting
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41-05-4
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High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment.
Observed cans of raid spray in the kitchen. **Warning**
Priority: High Priority
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35A-05-4
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High Priority - Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps. **Corrected On-Site** **Warning**
Priority: High Priority
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35B-09-4
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Basic - Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn. **Repeat Violation** **Warning**
Priority: Basic
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24-18-4
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Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Observed silverware was upright at front area, server put gloves on to put them face down correctly. **Corrected On-Site** **Warning**
Priority: Basic
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29-49-6
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Basic - Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line. **Warning**
Priority: Basic
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01B-02-5
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High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since last night. Operator voluntarily discarded. **Corrective Action Taken** **Warning**
Priority: High Priority
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03A-02-5
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High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since
last night, stop sale. **Warning**
Priority: High Priority
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03F-02-5
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High Priority - Observed: 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. Observed sushi rice that was not time marked, employee put a time on it from 11:00-2:00. **Corrected On-Site** **Warning**
Priority: High Priority
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