Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Mold like build up next to 2 compartment sink **Corrected On-Site**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.non handled container in bulk container of sauce, walk in cooler **Corrected On-Site**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around woks at cooklne
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler **Corrected On-Site**
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21-32-4
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Basic - Cloth used as a food-contact surface at sushi station
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Wooden, grooved cutting board, cookline area
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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. Open container of milk on wooden prep table **Corrected On-Site**
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12B-03-4
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Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. At prep area of kichen
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08B-48-4
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Basic - Employee preparing food in customer section of dining area. Preparing beans **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap in center sink of 3 compartment sink **Corrected On-Site**
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29-09-4
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Basic - Faucet/handle broken at plumbing fixture. Wait station hand sink and sushi station **Corrected On-Site**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Open containers of bulk foods and open bags of bread crumbs **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom , back prep handsink **Corrected On-Site**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Reach in cooler at sushi station not maintaining 41? or below
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12B-13-4
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Basic - Opened employee beverage container - water bottle- in a cold holding unit with food to be served to customers. **Corrected On-Site**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine, back kitchen **Corrected On-Site**
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01B-01-4
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High Priority - Dented can of vanilla pudding present at dry storage area. See stop sale.
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08B-56-4
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High Priority - Food ( personal water bottle ) stored in peas/carrots at top delistyle reach in cooler opposite woks. See stop sale. **Corrected On-Site**
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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 at reach in cooler at sushi station temporarily moved to walk in freezer then to be placed in working reach in cooler
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef behind container of milk , top area of deli style reach in cooler , opposite woks **Corrected On-Site**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind beef, top of delistyle reachin cooler opposite woks **Corrected On-Site**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. Top area of delistyle reach in coolerSee stop sale. **Corrected On-Site**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Sushi station
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, back food prep , dishwashing area , employee restroom handsinks **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Handsink next to 2 compartment sink **Corrected On-Site**
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53A-12-4
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Intermediate - Person in charge fails to exhibit active managerial control.
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area
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