| Violation
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Observation
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table closest to kitchen entry unable to maintainproduct temperature.
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24-08-1
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Equipment and utensils not properly air-dried.
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36-11-1
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Floors not maintained smooth and durable and easily cleanable. Tile and tile grout at 3 compartment sink.
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink. At handwash sinks throughout kitchen
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52-01-1
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Critical - Identity of food or food product misrepresented.crab rangoon made with imitation crab
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10-06-1
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In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon handle in raw beef in walk in.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees.
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53B-08-1
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Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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15-35-1
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Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used as shelf cover throughout kitchen.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. Hoods above cook line.
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24-09-1
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Observed clean equipment stored on floor.
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08B-04-1
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Critical - Observed cloth used as a food-contact surface. Cloth under cutting board.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee prepping food removed hat and brushed hair back. Put hat back on and continued working.
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13-03-1
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Observed employee with no hair restraint. Employees cooking/prepping with no hair restraint.
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36-15-1
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Observed food debris accumulated on kitchen floor. Throughout kitchen.
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22-27-1
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Critical - Observed food storage containers encrusted with grease and/or soil deposits.
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08A-28-1
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Critical - Observed food stored on floor. Sauce bucket on floor in walk in.
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22-27-1
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Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Smoker in back prep area.
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36-14-1
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Observed grease accumulated on kitchen floor under equipment.
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37-13-1
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Observed hole in ceiling. Diffusors missing from ceiling vents.
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09-01-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In sugar in back storage area.
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45-07-2
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Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. Single gas eye not under suppression system.
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14-51-1
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Observed nonfood-grade containers used for food storage. Household garbage cans and paint buckets used to store rice, flour, sugar.
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40-04-1
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Observed personal care item stored with food. Shirt being stored in dry storage area.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil at 90 degrees
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, pork on cooks line, reach in cooler/make table 50 degrees. Corrected On Site. All items at 41 degrees or below
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06-05-1
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Critical - Observed potentially hazardous food thawed in standing water. Squid in standing water
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08A-24-1
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Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Fish and pork being thawed in sink together.
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08A-24-1
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Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs over beef in walk in.
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23-05-1
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Observed residue build-up and grase build up on nonfood-contact surface. Shelf under prep tables throughout kitchen.
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26-02-1
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Observed reuse of single-service articles. Cans and plastic containers being reused.
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22-17-1
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Critical - Observed soiled reach-in cooler gaskets. Both make tables in kitchen on cook line.
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24-10-1
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Observed utensils stored in crevices between equipment. Spatula between wall and pipe in kitchen.
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15-32-1
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Observed walk-in cooler gasket torn/in disrepair.
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37-06-1
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Observed wall soiled with accumulated grease, dust and food debris. Throughout kitchen and behind grill area on cooks line
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35B-05-1
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Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door has gap between door and floor.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls in walk in.
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02-13-2
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Critical - Required consumer advisory for raw/undercooked animal food not provided.
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01B-15-1
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Critical - Stop Sale issued due to adulteration of food product. hair in food
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses.
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name. Cook water bottles and condiment bottles not labeled.
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