| 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. Flour container in dry storage, chicken in cook line reach-in cooler, red sauce container in walk-in cooler.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact container. Chicken, cut onions.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Whisks on cook line hanging from rusted rack.
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35A-03-4
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Basic - Dead roaches on premises. Observed 1 in dishwashing area, 1 beneath 3 compartment sink, 3 on cook line beneath reach-in cooler, 16 by cook line handwash sink, 1 in back hall by stored food, 1 beneath sushi reach-in cooler.
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12B-04-4
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Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Produce walk-in cooler door handle.
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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. Cook line cutting board and back prep table. **Repeat Violation**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse and cell phone on dry storage shelf.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water. Dishwashing area, 3 compartment sink. **Repeat Violation**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Cook line.
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36-11-4
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Basic - Floors not maintained smooth and durable. Worn grout dishwashing area, cook line and back prep.
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08B-31-4
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Basic - Food stored in undrained ice. Beef on buffet line. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Sprouts on cook line, carrots in walk-in cooler.
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Wood with nails protruding from one side.
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Cook line.
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop dipper well.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach-in cooler.
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33-13-4
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Basic - Nonbagged garbage in dumpster.
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33-16-4
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Basic - Open dumpster lid.
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Roaches present.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
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21-06-4
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Basic - Paper towel used as liner for food container. Sushi fish.
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Cut chicken on sheet trays with soiled table fan blowing on food.
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Pipes and wall around hibachi station, table fan in prep area, cook line paper towel dispenser, microwave exterior.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Sushi station. **Repeat Violation**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Caulk, paint and stain on shelf with dry goods by produce walk-in cooler.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Crab salad, cut lettuce, beef. **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. Dry storage area.
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14-17-4
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Basic - Walk-in cooler/freezer/dry storage shelves with rust that has pitted the surface. **Repeat Violation**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dry storage area. Beneath shelving.
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Large wooden rice bowl.
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41-07-4
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High Priority - Container of medicine improperly stored. Over soda boxes.
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked chicken. **Repeat Violation**
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12A-20-4
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High Priority - Employee washed hands with no soap. **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. Chicken 74°, chicken 68°, sprouts 52°, lettuce 58°, noodles 59°, rehydrated noodles 53°. Buffet area: beef 45°, sprouts 47°, lettuce 45°, noodles 45°. All items moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Eggs over cut onions cook line storage rack, chicken over cut and cooked vegetables in walk-in cooler. **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 12 on cook line, 2 on cart by 3 compartment sink, 1 in back hall by stored food.
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink.
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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. Outside. **Repeat Violation**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine.
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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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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Meat grinder.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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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.
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09-17-4
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Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Raw beef.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Back prep sink. **Repeat Violation**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by ladder. **Repeat Violation**
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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. Sani bucket in servers area.
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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. Crab salad in walk-in cooler. **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area.
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