| 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. At grill station in buffet area, at dishwashing area and at cookline.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. At msg, salt and sugar containers in dry storage.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cardboard liner on bottom shelving on prep table soiled, in rear prep area. Fan in rear prep area shelving soiled.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. Chicken and salmon. **Admin Complaint** **Repeat Violation**
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36-36-4
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Basic - Ceiling tile missing. Servers station.
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16-29-4
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Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container in dishwashing area shelving. **Admin Complaint** **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. By mop sink.
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach in dry storage room.
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12B-12-4
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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. **Admin Complaint** **Repeat Violation**
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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. At cookline, buffet area, service stations. **Admin Complaint** **Repeat Violation**
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12B-03-4
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Basic - Employee drinking from an open beverage container in a food preparation area.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. At cookline on top of prep table and in servers station.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Phone charger and headphones at cookline. **Admin Complaint** **Repeat Violation**
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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. No sanitization step used.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Noodles in dry storage room and flour container in rear prep area shelving. **Admin Complaint** **Repeat Violation**
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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 spoons in rear prep area and buffet. **Admin Complaint** **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline flip top cooler.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area and above 3 compartment sink.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At Pepsi cooler in cookline area.
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dry storage room door leading to the outside not tight fitting or sealing.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in rear prep area prep sink.. Shrimp in standing water at 3 compartment sink. **Repeat Violation**
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08B-27-4
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High Priority - Basic - Shrimp thawing at 3 compartment sink with a wire Brillo pad stored directly on top of it while water is running.
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42-05-4
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Basic - Storage of tools on shelf above or with clean equipment and utensils. Saw in food storage shelving in rear prep area near crock pot.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Crab, chicken and cooked noodles. **Admin Complaint** **Repeat Violation**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Beef and salmon .
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06-02-4
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Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Thawing shrimp at 56° F at sushi bar HANDWASH sink.
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14-12-4
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Basic - Utensils in poor condition. Scoops in flour and rice containers cracked. **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage . **Admin Complaint** **Repeat Violation**
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09-02-4
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High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
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41-07-4
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High Priority - Container of medicine improperly stored. Stored with clean utensils in rear prep area shelving.
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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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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food.
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12A-06-4
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High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from cleaning soiled surfaces to handling clean utensils and then handling foods without washing hands first .
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Admin Complaint** **Repeat Violation**
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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. Cutting melon for later use barehanded in rear prep area. Cutting cucumber for later use at sushi bar barehanded. **Admin Complaint** **Repeat Violation**
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Servers eating in service station did not wash hands after eating and returning to handle clean utensils.
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12A-20-4
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High Priority - Employee washed hands with no soap.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing knives, cutting boards and storage containers without a sanitization step at 3 compartment sink. Washing lid at HANDWASH sink without a sanitization step. No sanitization step when cleaning slicer.
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03A-27-4
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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. At 47° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control.
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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 . Cooked chicken on rack at cookline . **Corrected On-Site**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Nuggets at cookline under no temperature control at cookline at 112° F. Chicken on skewer at 92° F, pork wonton at 95° F, chicken wings at 129° F, mussels at 108° F all at buffet steam table. **Admin Complaint** **Repeat Violation**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over sauce at Pepsi cooler in buffet grill station area. **Admin Complaint** **Repeat Violation**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over prepped veggies. Raw pork over soy sauce. Raw calamari over soy sauce. **Admin Complaint** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepped veggies at cookline cooler. **Admin Complaint** **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 12 dry rodent droppings in electrical room. **Admin Complaint** **Repeat Violation**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands at prep sink with gloves on and continued prepping.
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41-13-4
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High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Butane over salt in dry storage room.
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 on shelving above prep table in rear prep area. **Admin Complaint** **Repeat Violation**
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22-60-4
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Intermediate - Blender soiled with old food debris. In rear prep area. **Admin Complaint** **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At cookline. **Admin Complaint** **Repeat Violation**
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53B-12-4
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Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees not washing their hands properly, using Barehand contact, eating and drinking in food prep areas , not sanitizing multi-use equipment and utensils properly.
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. At sushi bar, cookline , and grill station . **Admin Complaint** **Repeat Violation**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at prep sink.
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22-23-4
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Intermediate - Encrusted, soiled material on slicer. On shelving in rear prep area.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Used to wash lid in dishwashing area. Used to prep shrimp at sushi bar. **Admin Complaint** **Repeat Violation**
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16-28-4
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Intermediate - Mop sink used for warewashing. Slicer.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In grill station in buffet area. **Admin Complaint** **Repeat Violation**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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22-16-4
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Basic - Intermediate - Walk-in cooler shelves soiled with food debris. **Admin Complaint** **Repeat Violation**
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