Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing. In different places throughout.
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24-10-4
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Basic - Clean knives/utensils stored in crevices between equipment. Butcher knives between prep tables in back.
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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. In reach in cooler on cooks line. Open beverage, Monster canned drink in carrots on cooks Line. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Pans/dishes In dish area.
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36-15-4
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Basic - Food debris accumulated on kitchen floor. Throughout kitchen. Rotted cabbage head behind prep table near back door.
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08B-36-4
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Basic - Food stored in a location that is exposed to splash. Cabbage and bagged onions under prep table where raw meat being prepped. Meat juices dripping off of prep table.
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10-08-4
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Basic - Ice scoop handle in contact with ice. At server station.
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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 scoop in water 84°
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33-16-4
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Basic - Open dumpster lid.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during inspection.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water and at room temperature. Turkeys being thawed in standing water in 3 comp in prep area. Raw chicken breast being thawed at room temperature on speed rack outside of walk-in.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Mold like substance on front vent of cooler motor in raw meats walk in.
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. In both walk in coolers.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Cookies, wontons, tofu on buffet line held out from under sneeze guards.
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35A-02-4
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High Priority - Live, small flying insects in food preparation area. In and around onions and cabbage in prep area. To many to count.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray in dish 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. Tofu for miso soup 87°. Tofu added to operators TPHC document and will be changed out at same established times as other buffet items. Operator discarded tofu on buffet line.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Prep table used for cutting raw proteins above cases of cabbage and bagged onions.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 26 live roach found inside soap dispensing machine in dish area. 11 live roaches found under and around dishmachine in dish area. 14 live roaches found on shelving above 3 compartment sink and at end of dish line. (Clean silverware, bus tubs and Collanders sitting on cardboard lined shelves.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 22 old dry droppings found under prep tables and under rack of canned goods beside emergency exit
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cooked pork being cooled with ice in large handwash sink on cooks line.
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31B-03-4
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Intermediate - No soap provided at handwash sink. In employee restroom.
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