Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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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. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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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. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. In prep area. **Warning**
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16-16-4
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Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
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36-31-4
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Basic - Hole in ceiling. **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Near cooksline. **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. **Repeat Violation** **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
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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. **Warning**
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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. At sushi bar. DUE 4/2/16 **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
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03F-02-4
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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 and the time removed from temperature control cannot be determined. See stop sale. **Warning**
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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. Sushi rice at bar. Placing on Time as a Public Health Control. **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
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52-03-4
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Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Lack of hot water in establishment. DUE 4/2/16 **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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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. **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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