| 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 bulk container at wait station and inside bulk container of dry rice in dry storage area **Corrected On-Site**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Dry storage area
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Walk in freezer door soiled **Corrected On-Site**
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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. **Corrected On-Site** **Repeat Violation**
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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. Next to ice bin at wait station **Corrected On-Site**
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12B-09-5
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Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Kitchen - employee discarded gum **Corrective Action Taken**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station; metal and plastic containers stacked on shelf in dish washing area **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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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Corrected On-Site**
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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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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. String beans cut at back prep table not washed before cutting - manager instructed employees to wash beans **Corrective Action Taken**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cook line opposite woks and at sushi bar
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Back cook line
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Cups not inverted st buffet **Corrected On-Site**
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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. Cut cleaned broccoli placed in cardboard box in prep area - broccoli cleaned and placed in food grade container **Corrected On-Site**
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08B-13-4
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Basic - Stored food (prepared vegetables ) not covered in walk-in cooler. Near cook line **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar and dish washing areas **Corrected On-Site** **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Wait station area **Corrected On-Site**
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36-72-4
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Basic - walk-in freezer floor soiled.
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp in walk in cooler **Corrected On-Site**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.breads and sauce at buffet uncovered - manager relocated bread under sneeze guard and covered sauce with lid **Corrected On-Site** **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 chlorine in wait station area -solution changed 100 ppm chlorine **Corrected On-Site** **Repeat Violation**
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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. Milk at wait station **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
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