| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Sugar , corn starch, spice mix. **Corrected On-Site** **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Air curtains in walk in cooler.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Hibachi grill. **Repeat Violation**
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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. Both walk in cooler and walk in freezer.
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination.
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35A-03-4
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Basic - Dead roaches on premises. Observed 2 dead roaches in spice mix and on shelf. **Corrected On-Site**
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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. Multiple areas in kitchen.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Ice machine door.
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36-22-4
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Basic - Floor area(s) covered with standing water. **Repeat Violation**
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36-11-4
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Basic - Floors not maintained smooth and durable. **Repeat Violation**
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10-21-4
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Basic - Ice scoop stored on top of dirty ice machine between uses.
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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. Scoop in bulk rice storage container. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. **Repeat Violation**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left side reach in cooler on cook's line.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Service area, men's restroom.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Pork filling for wontons in walk in cooler and walk in freezer.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook's line .
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Soup bowls. **Corrected On-Site**
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35B-09-4
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Basic - Screen in door torn/in poor repair.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Reach in coolers on cook's line. **Repeat Violation**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Walk in coolers. **Repeat Violation**
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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 coolers.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Wooden boxed used to store plastic wrap.
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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. Garlic/oil mixture 61 ° F , butter/margarine 48 ° F , **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Food on buffet, chicken 121 ° F , chicken on stick 121 ° F , dumplings 128 ° F , 131 ° F , mussels 128 ° F , **Corrected On-Site**
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08A-03-4
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High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken over stuffed crabs/double door reach in frequent **Corrected On-Site**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Spice mix on cook's line, found dead roach in spice mix.
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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** **Repeat Violation**
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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. Ice machine closest to back door.
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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. **Repeat Violation**
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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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22-22-4
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Intermediate - Encrusted material on can opener blade.
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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. Hibachi grill. **Corrected On-Site** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site** **Repeat Violation**
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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. Prepped foods in both walk in coolers, stuffed crabs, cut vegetables, chicken, chicken wings, fish, pork, marinated beef.
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris.
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22-01-4
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Intermediate - Soda gun soiled. Soda dispenser covers soiled/wait station.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. By hibachi grill.
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