Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Veggies.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
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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. Also, no lid/straw. Cook line.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cigarettes on shelves above cook line.
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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.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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36-22-4
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Basic - Floor area(s) covered with standing water. In front of 2 comp sink.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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36-15-4
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Basic - Food debris accumulated on kitchen floor. Under equipment on cook line.
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08B-28-4
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High Priority - Basic - Food prepared with soiled equipment/utensil. Gallon of milk stored on top of imitation crab on cook line.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-19-4
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Basic - In-use tongs stored on pipe on cook line. Pipe laden with grease.
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cornstarch cook line.
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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. Over dish washing area.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom.
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36-70-4
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Basic - Objectionable odor in establishment. Inside right walk in cooler and in employee reastroom.
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29-08-4
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Basic - Plumbing system in disrepair. Under 2 comp sink.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook line.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Various items.
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23-12-4
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Basic - Walk-in freezer shelves soiled with encrusted food debris.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots, ketchup, water chestnuts.
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12A-04-4
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High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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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.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
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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. Milk 45°, cut melon 45°, fake crab 45°, sprouts 45°, hard boiled eggs 46°.
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. Weevils in bread crumb bags.
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By flat top skillet at sushi station.
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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.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. All on cook line.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Cook line.
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22-22-4
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Intermediate - Encrusted material on can opener blade. Heavy build up.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Large pan resting on sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks in kitchen. **Corrected On-Site**
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35A-15-4
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Intermediate - Wild bird present inside establishment. Storage area.
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