| 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 cookline.
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02D-10-4
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Basic - Bag/container of unrecognizable prepared food not identified by common name. Prepped sushi tuna at walkin freezer.
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Rice container stored directly on the floor in the rear prep area.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty container. Knives in dirty container on table near Pepsi cooler. Ice scoop stored on dirty container at ice machine.
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33-14-4
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Basic - Dumpster overflowing garbage.
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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** **Corrected On-Site** **Repeat Violation**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Headphones and keys stored with food on shelving above prep cooler at cookline. **Admin Complaint** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Rice scoop made up from a cut up oil bottle . **Corrected On-Site**
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36-22-4
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Basic - Floor area(s) covered with standing water. Rear prep area.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven. Cookline.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Soy sauce in dry storage room and potato starch in rear prep area. **Corrected On-Site**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi cases in buffet area.
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33-16-4
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Basic - Open dumpster lid.
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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. **Admin Complaint** **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Clams at cookline, and Krab and Tuna in rear prep area.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef at 3 compartment sink . **Admin Complaint** **Repeat Violation**
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21-05-4
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Basic - Soiled dry wiping cloth in use.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. At cookline coolers.
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02D-08-4
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Basic - Spray bottle containing a food product not labeled. Water bottle on top of ice machine. **Corrected On-Site**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Mussels. **Admin Complaint** **Repeat Violation**
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16-18-4
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Basic - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. Beef thawing out in water at 3 compartment sink where the adjacent sink is being used for warewashing where cross contamination may occur.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
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21-11-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sushi bar. **Corrected On-Site**
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 50° F in grill station. Time mark. Must discard within 4 hours from leaving temperature control.
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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. **Admin Complaint** **Repeat Violation**
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12A-25-4
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High Priority - Employee touched face, hair, hat and phone and then engaged in food preparation, handled clean equipment without washing hands in sushi bar.
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12A-20-4
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High Priority - Employee washed hands with no soap. Operator Instructed employee to wash hands properly. **Admin Complaint** **Repeat Violation**
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08B-56-4
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High Priority - Food stored in ice used for drinks. Lemons. **Corrected On-Site**
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35A-08-4
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High Priority - Live flies in kitchen. 1 fly in rear prep area and 1 fly in dishwashing area.
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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. Eel at 81° F in sushi bar under counter under no temperature control. Must discard food within 2 1/2 hours. Food time marked.
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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. Chicken on speed rack at cookline. Timer started. Sushi and sashimi with no time marking at sushi bar in buffet area. Timer started by operator. **Admin Complaint** **Repeat Violation**
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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. Wontons at 104° F, Gyoza pork dumpling at 98° F, spring roll at 101° F, Krab Rangoon u105° F, chicken on skewer at 98° F, crispy shrimp at 102° F, chicken wings at 98° F, vegetable tempura at 102° F, mussels cooked at 123° F, and clams at 98° F all at steam table in buffet area. **Admin Complaint** **Repeat Violation**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw beef wraps over cooked mussels at walkin cooler.
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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 shrimp over prepped veggies at cookline cooler. **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 pork over soy sauce and raw beef 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 beef over wontons at walkin freezer.
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw shrimp at walkin cooler. Raw chicken over raw beef at walkin cooler at speed rack.
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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. For rice in soup station at buffet area.
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb.
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm at dishmachine.
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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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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Prepped tuna for sushi not date marked at walkin freezer.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler. **Admin Complaint** **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Scrub wire brush in hand sink in dishwashing area and sushi bar. **Admin Complaint** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in grill station in buffet area. **Corrected On-Site**
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22-16-4
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Basic - Intermediate - Walkin cooler shelves soiled with food debris.
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