| 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.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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36-43-4
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Basic - Dusty ceiling tiles and/or air conditioning vent covers. Dining room
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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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08B-19-4
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Basic - Food contaminated by unsanitized equipment. See stop sale. Fried Rangoon draining in box
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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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. Bulk bins
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36-62-4
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Basic - Light not functioning. Dining room
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noodle, chicken
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
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35B-09-4
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Basic - Screen in door torn/in poor repair - back door screen
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21-05-4
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Basic - Soiled dry wiping cloth in use.
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Mop bucket not emptied
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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08B-14-4
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Basic - Stored food not covered in walk-in freezer.
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash.rice
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Bx if fried chicken near back door
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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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.
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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.
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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.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk bins and scoops
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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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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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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Electric cord
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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14-77-4
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Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Repairman called
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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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14-76-4
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Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reair man called
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