| 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. Observed ice bin with soiled interior.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior. **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
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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. Observed throughout kitchen.
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14-74-7
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 cooler at front counter no longer maintaining temp. As per operator, no longer in use. No TCS foods stored inside.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on table across cook line. Operator had cups removed to bottom shelf properly segregated. **Corrected On-Site** **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraints for multiple employees engaged in food preparation.
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14-11-5
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Basic - Equipment in poor repair. Observed cooler door broken at front counter. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. Observed behind wok line. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Observed cases of meat on floor of walk in freezer. Of cases of soy sauce in dry storage room. **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. Observed behind handsink at waiter station.
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed both hood systems heavily soiled.
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in cooler and freezers. **Repeat Violation**
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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 on cook line.
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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 soiled gaskets in coolers across cook line.
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08B-12-5
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Basic - Stored food not covered. Observed multiple containers of food uncovered in freezer.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
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41-07-4
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High Priority - Container of medicine improperly stored. Observed container with rubbing alcohol and cream above miso soup in kitchen. Operator removed during inspection. **Repeat Violation**
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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 at cooler across cook line: mushrooms (50F - Cold Holding); raw beef (45F - Cold Holding); cooked potato (70F - Cold Holding). As per operator, were placed onto line after prepared in morning, less than 3 hours prior to inspection. Inspector went over cold holding procedures with operator, and explained to let items properly cool before placing onto top of lowboy.
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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 in warmer at kitchen counter: fried rice (124F - Hot Holding).;As per operator, stored for less than 3 hours and discarded after lunch which meets the 4 hour time mark. Inspector coached operator on proper hot holding temperatures, or to add fried rice on TPHC form and operations.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and clean dish shelves. **Repeat Violation**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed on knife magnet. **Repeat Violation**
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27-16-4
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Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handsink in restroom.
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