| 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. In sauce buckets **Corrected On-Site** **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Microwave **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-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Employee prepping food on floor on cooks line **Corrected On-Site** **Warning**
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. Fan on prep line **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on floor front service area **Corrected On-Site** **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead under prep sink **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above prep line **Corrected On-Site** **Repeat Violation** **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. Jacket **Corrected On-Site** **Repeat Violation** **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Above prep station **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Under cooks line **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Front service station **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Behind reach in cooler **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. Salt **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92°F, **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **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. Chicken **Corrected On-Site** **Warning**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. **Corrective Action Taken** **Repeat Violation** **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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23-12-4
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Basic - Walk-in cooler shelves soiled with encrusted food debris. **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. **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under three compartment **Warning**
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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** **Repeat Violation** **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket chlorine 0ppm , 100ppm **Corrected On-Site** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Chee hou sauce and oyster sauce **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap. Cook washed hands with no soap **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.reach in cooler beef strips 48°F, shrimp 44°F,crab 45°F, wic Duck 49°F, chicken 47°F, calamari 46°F, **Repeat Violation** **Admin Complaint**
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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.Pork 108°F, **Repeat Violation** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live front in front cabinet under register **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked entered kitchen after throwing garbage away and did not change gloves. **Corrective Action Taken** **Warning**
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22-25-4
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Intermediate - Accumulation of encrusted food debris on/around mixer head. **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. Cook washed hands Prep sink **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **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. Storage bins **Repeat Violation** **Warning**
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02C-04-4
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Duck in WIF **Repeat Violation** **Warning**
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