Violation
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Observation
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02D-10-4
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Basic - Bag/container of unrecognizable prepared food not identified by common name. Salmon used for sushi not labeled. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Open containers of soy sauce . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Motorcycle Helmet stored next to scale in rear prep area shelving. **Corrected On-Site**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets. **Corrected On-Site**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bag of mushrooms. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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36-13-4
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Basic - Grease accumulated under cooking equipment. At cookline and in grill station in buffet area.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At avocado mix container in sushi bar. **Corrected On-Site**
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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. Water removed from container. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Rusted door hinge on ice machine.
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14-29-4
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Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store fish at walk-in freezer. **Corrected On-Site**
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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 at prep sink in rear prep area. Water turned on. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Prepped onions. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler floor soiled with drippings from raw Salmon falling from speed rack. **Corrected On-Site**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken Cooked to 132° F. Sent back to continue cooking process. 2nd temperature at 169° F. **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. Removed from dry storage and placed in managers office to return for credit from purveyor. **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. Batter at 55° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control. Corrective action taken. Shrimp at 62° F atPepsi Cooler near cookline. Food discarded by operator. Corrective action taken.
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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 speed rack at cookline. Timer started. **Admin Complaint** **Corrected On-Site** **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 96° F and chicken on skewer at 121° F at steam tables on buffet area. **Admin Complaint** **Repeat Violation**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp at Beverage Air cooler at cookline. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry rodent droppings observed in electrical room floor near dry storage room. Droppings Picked up and placed in trash . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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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 pot. **Repeat Violation**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp at 62° F at Pepsi Cooler. Food discarded. **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine. **Corrected On-Site**
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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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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands on prep sink in sushi bar area. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Use to rinse knife at cookline. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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