| 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. **Repeat Violation** **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Oil **Repeat Violation** **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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35A-03-4
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Basic - Dead roaches on premises. 3 dead behind reach in freezer **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cigarettes **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station **Repeat Violation** **Warning**
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Repeat Violation** **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation** **Warning**
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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. Flour **Repeat Violation** **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Crab **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation** **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Warning**
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Various items **Repeat Violation** **Warning**
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Various items **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station **Repeat Violation** **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Desserts **Repeat Violation** **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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12A-20-4
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High Priority - Employee washed hands with no soap. **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. Bulk bins **Repeat Violation** **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Warning**
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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.Cold buffet: cut lettuce 61°F, pasta 53°F, cut tomatoes 51°F, **Repeat Violation** **Warning**
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03F-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Fried crab meat 111°F, fried dumplings 112°F, **Repeat Violation** **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. Sushi rice **Repeat Violation** **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 85°F, Fried crab meat 111°F, fried dumplings 112°F, **Repeat Violation** **Admin Complaint**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Approximately 10 plus live behind and on floor reach in freezer on cooks line, approximately 20plus live on wood block under reach in freezer, 2 live in condenser behind reach in freezer, operator removed wood blocks **Warning**
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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.Fried crab meat 111°F, fried dumplings 112°F, **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
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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. Sushi plates **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid **Repeat Violation** **Warning**
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