| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense rice and salt. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
In ice machine room **Warning**
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water.
Ice machine area **Repeat Violation** **Admin Complaint**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Underneath cook line **Warning**
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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 at front station In-use utensil stored in standing water temperature 82F **Warning**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Observed at front counter avocado half with label still intact to skin. **Warning**
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08B-12-5
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Basic - Stored food not covered.
Multiple containers of food not covered in walk-in cooler. Operator covered. **Corrected On-Site** **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari 32F-37F inside
sink no running water. Operator turned on water. **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall in dishwasher area. **Warning**
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Peruvian Corn 79F @2:45 cooling since 2:00 out at room temperature.rechecked 76F@ 3:15 at this rate item will not cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed in walk-in cooler. **Corrective Action Taken** **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. Chlorine 10 Ppm operator ran another cycle rechecked 100 Ppm **Corrected On-Site** **Warning**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cellphone with gloves on then engaged in handling raw calamari without washing hands. **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water.
Observed employee turn on only cold water faucet and wash hands. **Warning**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth used to cover cooked potatoes. Operator removed. **Corrected On-Site** **Warning**
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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. Observed raw shell eggs stored over mayonnaise containers in walk-in cooler.Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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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. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours. **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. Observed in flip top cooler plantain (45F - Cold Holding); breaded shrimp (45F - Cold Holding); breaded chicken breast (45F - Cold Holding) per operator not portion or prepared today held in unit more than 4 hours. See stop sale. **Warning**
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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 steam table plantain (117-136F - Hot Holding); roasted chicken (126F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated items on stove. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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. Observed multiple sauces removed from walk-in freezer not dated **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad prepared 12:00pm 07/19/2026. Employee date marked. **Corrected On-Site** **Warning**
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