| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop for uncooked rice **Repeat Violation** **Warning**
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Make table on cookline **Repeat Violation** **Warning**
|
|
36-06-4
|
|
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor if walk in cooler **Repeat Violation** **Warning**
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of soy sauce stored on walk in cooler floor **Repeat Violation** **Warning**
|
|
13-03-4
|
|
Basic - Cook with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on soup well **Corrected On-Site** **Repeat Violation** **Warning**
|
|
12B-02-4
|
|
Basic - Employee eating in a food preparation or other restricted area. Employees eating on cookline **Corrected On-Site** **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor. Containers of bulk oil stored on floor. **Repeat Violation** **Warning**
|
|
33-09-4
|
|
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Discarded cardboard boxes left in front of establishment on ground. **Warning**
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up. Maketable on cookline **Repeat Violation** **Warning**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment. On cookline **Repeat Violation** **Warning**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop held in water less than 135F **Repeat Violation** **Warning**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink by 3 compartment sink **Repeat Violation** **Warning**
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Plastic 'thank you' bags used as food storage container **Repeat Violation** **Warning**
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen fish thawing at room temperature on prep table. Placed under cold running water **Corrected On-Site** **Warning**
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Bowl of shrimp thawing in standing water. Placed under cold running water **Corrected On-Site** **Warning**
|
|
08A-26-4
|
|
Basic - Raw animal food stored above unwashed produce. Raw fish stored over unwashed produce in walk in cooler. **Corrected On-Site** **Warning**
|
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at front counter very slow draining. **Warning**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Containers of cut cabbage and cooked noodles stored in walk in cooler uncovered. **Repeat Violation** **Warning**
|
|
36-72-4
|
|
Basic - Walk-in cooler floor soiled with old food debris. **Repeat Violation** **Warning**
|
|
23-12-4
|
|
Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulated food debris along 3 compartment sink **Repeat Violation** **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
|
|
21-07-4
|
|
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket at 0ppm chlorine **Repeat Violation** **Warning**
|
|
03D-01-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken(88F) on cookline cooling longer than 2 hours **Warning**
|
|
01B-36-4
|
|
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Cooked chicken **Warning**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes without setting up 3 compartment sink and failing to sanitize dishes. Operator was informed how to set up 3 compartment sink and proper process for ware washing. **Corrective Action Taken** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls held a 62F on cookline. Eggs were placed in reach in cooler at bring to proper cold holding temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls on cookline identified on Time as a Public Health Control procedure but missing time stamp. Operator time stamped egg rolls with time they brought out of walk in cooler. **Corrective Action Taken** **Warning**
|
|
03A-04-4
|
|
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at 50F on cookline. Eggs were placed in reach in cooler to bring to proper cold holding temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Maketable on cookline. **Repeat Violation** **Warning**
|
|
03D-19-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked rice left at room temperature to cool. Rice was moved to walk in cooler to finish cooling properly. **Corrective Action Taken** **Warning**
|
|
22-16-4
|
|
Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Make table on cookline. **Repeat Violation** **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and Eggrolls in walk in cooler not dare marked. **Repeat Violation** **Warning**
|
