| Violation
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Observation
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36-39-4
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Basic - Attached equipment soiled with accumulated grease. Fan above Handwash sink in kitchen.
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Curtains hanging in walk in cooler.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. 3 door Reach in cooler, cook's line
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer, beef, shrimp. **Corrected On-Site**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in kitchen.
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36-34-4
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Basic - Ceiling soiled with accumulated food debris. Kitchen.
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21-32-4
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Basic - Cloth used as a food-contact surface. To cover noodles. **Corrected On-Site**
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29-13-4
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Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Salad reach in cooler.
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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. **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Fan above slicer.
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36-12-4
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Basic - Floors not constructed to be easily cleanable. Kitchen floor.
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36-13-4
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Basic - Grease accumulated under cooking equipment. Behind fryer,wok equipment.
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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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. Lettuce, fried noodles. **Corrected On-Site**
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present. Flies in kitchen.
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23-14-4
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Basic - Shelf over preparation table soiled with food debris. Cook's line
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Grease soiled box on cook's line used for the storage of in use equipment. **Corrected On-Site**
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14-12-4
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Basic - Utensils in poor condition.Knife with broken handle
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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.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
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36-27-4
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Basic - Wall soiled with accumulated food debris. Through out kitchen, behind/next to fryer.
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36-28-4
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Basic - Wall soiled with accumulated grease. Above 3 Compartment sink next to fan.
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03A-08-4
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High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 47 ° F, meatballs 45 ° F, cooked beef ° F, cook's line, corrective action taken removed from cook's line and placed in walk in freezer. Pork 42 ° F, meatballs41 ° F, cooked beef 42 ° F, **Corrected On-Site**
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03A-10-4
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High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 66 ° F, cook's line, corrective action taken place rice in walk in freezer. Rice 39 ° 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.
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35A-08-4
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High Priority - Live flies in kitchen.
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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. Bean sprouts 51 ° F, cook's line, corrective action taken removed from make table and place in walk in freezer. Bean sprouts 43 ° F, **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 pork stored over rte/noodles reach in cooler **Corrected On-Site**
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08A-17-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken stored over raw beef. **Corrected On-Site**
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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. 3 dozen eggs.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet.
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front counter ice bin and drink fountian
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried rice, walk in freezer. **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. Walk in cooler, chicken, noodles, beef.
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Dish machine.
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45-05-4
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Portable fire extinguisher missing from its designated location. For reporting purposes only. Stored on floor
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