| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. At sugar container in dry storage. **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensil storage container soiled in dishwashing area. **Warning**
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36-45-4
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Basic - Ceiling soiled with accumulated dust. By dishwashing area. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone stored by flour. **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Rusted bottom shelving on table by water heater. Rusted shelving by 3 compartment sink. Rusted shelving by dish machine area. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Cookline coolers , chest freezer in dry storage and sushi bar coolers. **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. Rice scoop in rear prep area. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage. **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Chest freezer lid broken and rusted in dry storage area. **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Rolling rack at cookline. **Warning**
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50-12-4
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High Priority - License is expired and is more than 60 after expiration date. **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. 0 ppm. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. While prepping onions and veggies. Gloves worn. **Corrected On-Site** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage y direct contact with food. Use of plastic jug cut into scoop. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood salad and melons at buffet. Added to application for time as a public health control. **Corrected On-Site** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (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 . **Warning**
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08A-13-4
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High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Raw shelled eggs over veggies. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw calamari over veggies at walkin cooler. Raw fish over carrots at walkin cooler. **Warning**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken , beef and shrimp at 52? F at wok station cooler. Placed in working cooler. **Corrected On-Site** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Blender soiled in rear prep area. **Warning**
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22-26-4
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Intermediate - Buildup of soiled material on racks in the walkin cooler. **Warning**
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04-01-4
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Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Wok station cooler. All potentially hazardous food removed from cooler. **Corrected On-Site** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub brush in grill station **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sushi bar cooler. **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Cornstarch, flour and tempurara batter containers in rear prep area. **Warning**
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