| Violation
|
|
Observation
|
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Rice, sugar, flour, bulk containers. **Corrected On-Site**
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in freezer. **Corrected On-Site**
|
|
24-09-4
|
|
Basic - Clean equipment stored on floor. Pots in hallway. **Corrected On-Site**
|
|
24-05-4
|
|
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cooks line plates not inverted
|
|
35A-03-4
|
|
Basic - Dead roaches on premises. In glue trap at sushi bar. Two dead under prep table next to cooks line. Several dead in back hallway/storage. Inside unused beer cooler at bar. To many to count.
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line **Corrected On-Site**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Rack next to dish machine
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Several chipped cracked plates on dish rack next to dish machine.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water. At end of cooks line
|
|
36-13-4
|
|
Basic - Grease accumulated under cooking equipment. Cooks line
|
|
36-24-4
|
|
Basic - Hole in wall. Next to sink at prep station
|
|
10-19-4
|
|
Basic - In-use tongs stored on oven door handle. Cooks line **Corrected On-Site**
|
|
21-10-4
|
|
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
|
|
38-07-4
|
|
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and reach ins on cooks line
|
|
14-40-4
|
|
Basic - Nonfood-contact equipment in poor repair. Walk in cooler not holding proper temperature 46°F - 48°F,
|
|
14-29-4
|
|
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer. **Corrected On-Site**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. Throughout dish machine
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Octopus at sushi bar
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Fan soiled next to cooks line.
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. Cooks line.
|
|
36-27-4
|
|
Basic - Wall soiled at bar next to handwash sink
|
|
02D-01-4
|
|
Basic - Working containers of food removed from original container not identified by common name. Next to coffee machine squeeze bottles, and multiple storage containers. **Corrected On-Site**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before putting on gloves to work with food. At sushi bar. **Corrected On-Site**
|
|
12A-20-4
|
|
High Priority - Employee washed hands with no soap. Server rinsed hands at three compartment sink. **Corrected On-Site**
|
|
03A-27-4
|
|
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 80°F,
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sushi line : crab stick 46°F, escolar 48°F. Walk in cooler: Sauce 46°F, apple juice 47°F, salmon 46°F, batter 48°F. (Cooks line Noddles 55°F, noddles 73°F, noodles placed in ice bath)
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in gasket on cooks line, 14 live under prep table next to cooks line
|
|
03A-04-4
|
|
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
|
|
27-04-4
|
|
Intermediate - Cold water not provided/shut off at employee handwash sink. At prep sink.
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in three compartment sink **Corrected On-Site**
|
|
22-01-4
|
|
Intermediate - Soda gun soiled. At bar.
|
