Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Oven
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.prep area
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-22-4
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Basic - Floor area(s) covered with standing water.dish machine area
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Kitchen
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Cookline
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08B-30-4
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Basic - Food stored in dry storage area not covered. Rice bag
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cookline
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10-08-4
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Basic - Ice scoop handle in contact with ice. Container of Ice dumped in mop sink. **Corrective Action Taken**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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25-35-4
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Basic - Reuse of single-use articles.
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Toaster over at sushi bar
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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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.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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29-03-4
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Basic - Water dripping onto floor surface under dish machine
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.raid in office
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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. Eggs and sauces
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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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. Salmon, chicken, fish walkin
cooler
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. By dish machine **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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22-18-4
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Intermediate - Soil residue in food storage containers.
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