| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen hand sink
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23-16-4
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Basic - Accumulation of food debris/soil residue on paper towel dispenser.
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36-39-4
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Basic - Attached equipment soiled with accumulated grease. Wall fan.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
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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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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Walk in, freezers.
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. In dining room.
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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.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Juice, no label, in soda cooler.
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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** **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Lexans.
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14-11-4
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Basic - Equipment in poor repair. Freezers cracked in multiple places.
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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.
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36-19-4
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Basic - Floor under dishmachine or three-compartment sink area soiled.
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Flour , sugar
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08B-30-4
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Basic - Food stored in dry storage area not covered. Fry oil and salt
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08B-31-4
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Basic - Food stored in undrained ice. Shrimp. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Shrimp, onions
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36-13-4
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Basic - Grease accumulated under cooking equipment.
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36-47-4
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Basic - Hood soiled with accumulated grease. Dripping grease
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14-69-4
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Basic - Ice buildup in reach-in freezer.
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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 **Repeat Violation**
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Under chicken
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Stapler on prep table.
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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 **Repeat Violation**
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25-32-4
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Basic - Reuse of single-service articles. Tin cans.
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21-27-4
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Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel on counter next to to go boxes
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables, egg rolls
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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21-01-4
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Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
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12A-20-4
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High Priority - Employee washed hands with no soap. Cook
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
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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. Egg rolls. Put in walk in and chilled to 42. **Corrected On-Site** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Chicken over vegetables
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken put in walk in and cooled to 42 **Corrected On-Site** **Repeat Violation**
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wontons and pork.
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