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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14-45-4
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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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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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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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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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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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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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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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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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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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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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11-07-4
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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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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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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area.
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