| 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. Plastic bowl used to scoop sugar. **Repeat Violation**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On shelf near chest freezer on cook line. On side of dim sum steamer on cookline. On cook line equipment. On vent fan of cook line.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Grease on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Exterior of building. **Repeat Violation**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen area. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. Two dead roaches on shelf under prep table next to chest freezer on cook line. Operator discarded. **Corrected On-Site**
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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. Coffee mug on prep table on cook line. **Corrected On-Site**
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36-22-4
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Basic - Floor area(s) covered with standing water. In dish area. Near air handler unit.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In dish room.
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36-17-4
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Basic - Floor tiles missing.
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08B-12-4
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Basic - Food stored in holding unit not covered. Cooked duck in walk in cooler.
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08B-38-4
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Basic - Food stored on floor. Container of oil on cook line. **Corrected On-Site** **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment near cook line equipment **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. Behind two door reach in cooler near employee restroom.
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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. Rice scoop handle in rice.
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51-18-6
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Basic - No copy of latest inspection report available.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone on shelf above prep cooler on cookline.
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29-08-4
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Basic - Plumbing system in disrepair. Drain lines disconnected in dish room. The operator states that a plumber has been called to fix the drain pipes. **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen beef being thawed at room temperature. The operator moved to a cooler. **Corrected On-Site**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Tools/ chargers stored on prep table near oven/ coffee maker.
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Unused equipment and miscellaneous items stored outside. **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler floor soiled. **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris.
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29-03-4
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Basic - Water draining onto floor surface. Drain pipe to three compartment sink is broken and draining onto the floor.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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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 chopping onions with bare hands which are then stored in the walk in cooler. I discussed proper handling of reddy to eat food with the operator. The employee wore gloves. **Corrected On-Site**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over produce in walk in cooler.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in three door reach in cooler on cook line.
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw beef in master built single door upright freezer across from walk in cooler.
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray bottles of deodorizer stored in cabinet next to food items. **Corrected On-Site** **Repeat Violation**
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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. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Near upright reach in freezer in kitchen. Hot water does not function. **Corrected On-Site** **Repeat Violation**
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22-28-4
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Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Two door true freezer near rear exit door. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. **Repeat Violation**
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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. Cooked chicken 82°F. The operator moved the freezer for a quick chill. **Corrective Action Taken** **Repeat Violation**
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