| Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Shelving unit under coffee/ tea station in disrepair.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice. **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. Food build up on cooling rack. **Repeat Violation**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Under buffet tables in cabinets Nd on drain pipes.
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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. Containers of food in the walk in freezer. **Corrected On-Site** **Repeat Violation**
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14-41-4
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Basic - Chest freezer gasket in disrepair near walk in cooler.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls on buffet. **Corrected On-Site**
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. Under buffet tables condensation from ice containers on buffet.
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Behind buffet area at wait staff station.
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35A-03-4
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Basic - Dead roaches on premises. One dead roach on floor in waitstaff area near buffet. Two dead roaches found under cabinet at buffet under stuffed crab/ seafood area. One dead roach under bulk flour container in kitchen. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at waitstaff area near buffet. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. No functioning cooler near buffet has broken glass front door. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. In kitchen. Employee cleaned area into a floor drain. **Corrected On-Site** **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In sliding door cooler that is non functioning and being used as dry storage.
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36-11-4
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Basic - Floors not maintained smooth and durable. In kitchen. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. Cooked crab and prepared vegetables in produce walk in cooler. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Near cook line vinegar and seasoning container stored on floor.
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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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36-31-4
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Basic - Hole in ceiling. In storage room off of dry storage area.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and ice cream scoop at buffet. Water is 82°F **Repeat Violation**
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16-38-4
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Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room with bulk flour, sugar and msg.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi cooler behind buffet line. **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At waitstaff area near buffet. At sushi bar on buffet. In women's public restroom. **Repeat Violation**
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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 wings in standing water at three compartment sink. The operator opened the drain and ran cool water on the items. **Corrected On-Site**
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25-35-4
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Basic - Reuse of single-use articles. Plastic honey containers cut in half and used as food storage containers in sushi cooler. **Repeat Violation**
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36-60-4
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Basic - Screen in door torn/in poor repair. Rear exit door for kitchen.
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14-17-4
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Basic - Shelf rusted through under dish area.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. In walk in cooler and reach in prep coolers on cook line. **Repeat Violation**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Operator uses drill to mix batter for chicken.
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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. Near buffet.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths in waitstaff area.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. In dish area.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator offers raw salmon at sushi bar with no evidence of parasite destruction.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Operator used plastic to go bags to hold cooked pork in reach in coolers on cook line. **Repeat Violation**
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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. Shredded cheeses on buffet 67°F, being held on ice. Ice level is too low. The operator added more ice. **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. Broccoli on buffet line 101°F the operator adjusted the temperature on the hot table. **Corrective Action Taken** **Repeat Violation**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw fish stored over ready to eat items in the walk in cooler.
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken wings over raw beef in walk in cooler.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Five live roaches found on shelf holding wood bowls and drink mixes at waitstaff area near buffet. Four live roaches found on shelf with employee beverage cups at wait station near buffet. One live roach found on door under cabinet at seafood hot holding area. Two live roaches on shelf under coffee maker at wait station near kitchen. One live roach in vent for chest freezer in storage room near buffet. One live roach found in wooden Saran box on prep table in kitchen. One live roach on bulk flour container in kitchen. Two live roaches on shelf above prep cooler on cook line. Three live roaches found in gaskets to reach in cooler on cook line across from wok station. Six live roaches found in hinges to two door reach in prep cooler across from wok station on cook line. Two live roaches found in gasket to chest freezer near walk in cooler. Three live roaches found behind wall panel across from dish machine. One live roach crawling on wall near ice machine.
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On shelves at wait station near buffet. On vent to chest freezer in storage room near buffet. Roach droppings found in wooden Saran box on prep table in kitchen.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Five dry rodent droppings found in drawer under coffee station. The operator discarded the droppings. **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. At soup station.
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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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. **Repeat Violation**
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11-03-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. At hibachi station on buffet max of 80°F water.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Near fryer station in secondary kitchen.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food. Operator discarded. **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. Sushi rice 101°F at sushi counter. Operator prepared at 10:30 am, temped at 11:45 am. The operator moved the item to a reach in cooler. Corn starch and water n cooks line 101°F mixed at 10:30 am temped at 1 pm. Operator moved to refrigeration. Cooked noodles 81°F cooked at 11:30 am temped at 1 pm, operator moved to cooler. **Corrective Action Taken**
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