| Violation
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Observation
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51-11-1
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Carbon dioxide/helium tanks not adequately secured. storage area
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline-pepsi cooler holding at 45 degrees F.
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03B-04-1
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Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. fried chicken holding at 112 degrees F. on buffet.
This violation must be corrected by : 3/17/12.
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08A-20-1
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Critical - Displayed food not properly protected from contamination. uncovered noodles, scallions and ice cream cones and toppings in buffet area
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53B-07-1
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Critical - Employee training expired. dates on certificates expired 3/10/11.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times. dish area blocked by cart of clean dishes. Corrected On Site.
Repeat Violation.
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need chlorine.
Repeat Violation.
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05-08-1
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Critical - No thermometer provided to measure temperature of food product. need 0-220 F.
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24-03-1
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Non-prewrapped utensils not properly presented. spoons at ice cream station not presented so that only handles are touched
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16-03-1
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Critical - Observed accumulation of debris in warewashing machine and associated equipment.
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12B-07-1
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Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
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23-03-1
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Observed build-up of grease and food debris on nonfood-contact surface. in between fryers
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine.
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22-26-1
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Critical - Observed buildup of soiled material on racks in the walk in cooler.
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable. cookline
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01B-14-1
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Critical - Observed dented cans. coconut milk.
Repeat Violation.
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16-13-1
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Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. sanitizer in first sink
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08A-28-1
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Critical - Observed food stored on floor. walk in cooler and freezer
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23-07-1
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Observed gaskets with residue build-up. cookline
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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. cooked rice and soy sauce
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08A-23-1
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Critical - Observed improper vertical separation of raw animal foods. raw chicken stored over raw beef and shrimp in walk in cooler
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10-07-1
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Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop at buffet in 110 degrees F. water.
Corrected On Site. Repeat Violation.
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15-36-1
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Observed knife block in use to store knives. prep 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. chicken holding at 45 degrees F. in cookline-pepsi cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
This violation must be corrected by : 3/17/12.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi holding at 54 degrees F. on buffet. Repeat Violation.
This violation must be corrected by : 3/17/12.
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06-05-1
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Critical - Observed potentially hazardous food thawed in standing water. shrimp. Corrected On Site.
Repeat Violation.
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08A-27-1
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Critical - Observed raw animal food stored over cooked food. raw shrimp stored over cooked eggrolls in walk in cooler
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over vegetables in cookline-pepsi cooler
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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. raw beef stored with raw seafood in walk in cooler.
Repeat Violation.
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41B-01-1
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Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bucket over 400ppm.
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30-11-1
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Critical - Observed spray hose at dish sink lower than flood rim of sink.
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08A-29-1
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Critical - Observed uncovered food in holding unit. cookline coolers, walk in cooler
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice holding at 108 degrees F. in steamer. Corrected On Site. product reheated to 179 degrees F.
This violation must be corrected by : 3/17/12.
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24-11-1
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Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. plates at buffet
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08A-21-1
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Critical - Self-service ice cream station lacking adequate sneezeguards or other proper protection from contamination.
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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. sugar on cookline and flour in storage area
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