| Violation
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Observation
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Sauce/walk in cooler, dry mustard/dry storage. **Corrected On-Site**
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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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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Dish machine racks. **Corrected On-Site**
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36-33-4
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Basic - Ceiling tile in disrepair. Small storage room by dish room. Tiles water damage.
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar.
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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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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door.
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36-22-4
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Basic - Floor area(s) covered with standing water. Multiple areas in kitchen, dish room, cook's line, back prep area.
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36-11-4
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Basic - Floors not maintained smooth and durable. Low grout lines, dish room/ prep area.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Bulk salt sugar and cornstarch missing lids.
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08B-38-4
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Basic - Food stored on floor. Pickled ginger/sushi bar. **Corrected On-Site**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-24-4
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Basic - Hole in wall. Entrance from wait station/tea/coffee maker room.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet. **Corrected On-Site**
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29-11-4
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Basic - Leaking pipe at plumbing fixture. Drain pipe under 3 Compartment sink.
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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.
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelf/rack holder in dish room.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook's line
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
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36-02-4
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Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Prep area, near back door, dish machine area. **Repeat Violation**
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14-12-4
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Basic - Utensils in poor condition. Small plates chipped on buffet. **Corrected On-Site**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Under/behind dish machine.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken wings 110 ° F, **Corrected On-Site**
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03B-03-4
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High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Broccoli 94 ° F, **Corrected On-Site**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap.
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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. Fried tofu at sushi bar 47 ° F, Corrective action taken placed in walk in cooler. **Corrected On-Site**
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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 salmon filet stored over cooked chicken on rolling rack/walk in cooler at cook's line. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over rte/cut vegetables/walk in cooler by dish room. **Corrected On-Site**
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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. Chicken and shrimp, walk in cooler at cook's line. **Corrected On-Site**
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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. No sneeze guard over soups on buffet.
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Reach in cooler cook's line.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. At 3 Compartment sink hanging from ceiling.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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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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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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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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22-23-4
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Intermediate - Encrusted, soiled material on slicer.
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01C-02-4
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Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
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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. Front counter/ buffet hand wash sinks.
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22-61-4
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Intermediate - Meat grinder/saw soiled with old food debris. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room. **Corrected On-Site**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken strips 76 ° F, , baked bourbon chicken 93 ° F, **Corrected On-Site**
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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. All prepped food items in both walk in coolers, chicken, beef, pork , cooked chicken,
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08B-07-4
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Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Ice cream cones.
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22-18-4
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Intermediate - Soil residue in food storage containers. Bulk food storage containers.
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