| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Also soiled in water basin/ water release area.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build up at wok station.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On cook line equipment. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Build up of grease on hood filters.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with peeling paint on cook line and near ice machine.
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40-04-4
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Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Container of toothpaste and tooth brushes stored near hand sink on wait station line. **Corrected On-Site**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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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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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in cooler not segregated from restaurant food. Glass Two door cooler on wait station line. **Repeat Violation**
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14-10-4
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Basic - Equipment or utensils not designed or constructed in a durable manner. Operator uses drill as mixer.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. On cook line and in back kitchen.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Behind cook
One equipment. Under rice steamer on drink station. **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. In walk in freezer raw beef. **Repeat Violation**
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08B-38-4
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Basic - Food stored on floor. Containers of oil on cook line. Soda boxes in storage room. Plastic containers of foods in walk in freezer. **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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36-24-5
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Basic - Hole in or other damage to wall. Near dish machine. **Repeat Violation**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Near ice machine. **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish area. **Repeat Violation**
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36-64-4
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Basic - Objectionable odors in bathroom.
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Reach in cooler on cook line nearest chest freezer.
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29-08-4
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Basic - Plumbing system in disrepair. Cold water handle missing at three compartment sink.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks not all facing same direction.
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32-23-4
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Basic - Toilet/urinal not flushing/functioning properly. One of three toilets in women's restroom marked out of order.
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21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Egg drop soup 52°F, egg drop soup (dark) 53°F, gravy 56°F, all items in reach in cooler on cook line near chest freezer. Items were cooked. 3-14-16 and placed in this cooler over night. See stop sale. **Warning**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran machine twice with 0 ppm chlorine. I had the operator set up a manual sanitizing bay to use until dish machine fixed. **Repeat Violation** **Warning**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic sterilite containers used to hold food items. **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. Butter 53°F, bok choy 51°F in reach in prep cooler on cook line. I had the operator move these items to a functioning cooler. Refrigerator on cook line egg rolls 46°F, cooked chicken 45°F, cooked pork 45°F. The operator moved these items to a functioning cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw beef unwrapped over cream cheese in walk in freezer.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Egg drop soup 52°F, egg drop soup (dark) 53°F, gravy 56°F did not properly cook cool. **Repeat Violation**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm, recheck 100 ppm. **Corrected On-Site**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **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. Shredded cabbage 71°F, left on cook line to cool. The operator moved to a functioning cooler. **Repeat Violation**
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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. Large quantities of cooked chicken and egg rolls in the walk in cooler. **Repeat Violation**
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter marked 9-8-15 for coffee machine.
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