| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Flour, tempura.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **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. Soda resting in ready to eat food inside deli-style reach in cooler on cook line. **Repeat Violation**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food on 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. Employee carrying cell phone on cook line. Set on shelf on cook line.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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36-22-4
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Basic - Floor area(s) covered with standing water. In meat walk in cooler, in front of 2 compartment sink, in front of walk in coolers.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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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 ready to eat food in deli-style reach in cooler.
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08B-38-4
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Basic - Food stored on floor. Case of crawfish in walk in freezer. **Repeat Violation**
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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. Flour.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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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. Kitchen.
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36-70-4
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Basic - Objectionable odor in establishment. By two compartment sink and freezer. **Repeat Violation**
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29-08-4
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Basic - Plumbing system in disrepair. Pipes under two compartment sink, mop sink leaking onto floor.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frog legs, shrimp crabs. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Sushi line.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Sushi area.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Multiple items.
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29-23-4
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Basic - Water leaking from faucet/faucet handle. Left sink on cook line.
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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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36-24-4
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Basic - Window to left of back door broken.
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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.
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50-05-4
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High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
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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. **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. Employee prepping half pans of mushrooms barehanded at hibachi station. This item not for immediate cook. **Repeat Violation**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice and flour.
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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. Sprouts 50°, shrimp 49°, white fish 46°, tuna 45°, cornstarch in water 76°, garlic in oil 54°. Items located in reach in cooler on cook line and sushi station. Corrective action: items placed in walk in freezer.
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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. Fried rice 82°, salmon 122°. Located in buffet area. Added items to operators existing TPHC. Operator is going to discard at 2pm.
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22-55-4
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High Priority - Pots or other cooking equipment not being sanitized. Dish person washing sheet trays with wash/rise no sanitizer process.
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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. Beef over salmon.
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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 grill at sushi station. **Repeat Violation**
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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. **Repeat Violation**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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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.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Multiple locations. **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. In 3 compartment sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sink on right of cook line. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink on cook line.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Left on cook line and dish washing area. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Dish washing area. **Repeat Violation**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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