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**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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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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33-12-4
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Basic - Dumpster rusted out on bottom.
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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.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
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08B-38-4
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Basic - Food stored on floor. **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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33-11-4
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Basic - Missing drain plug at dumpster.
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Seasonings on main line prep table
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. In kitchen
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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. Lo me in cooked last night temped today at 46°
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
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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. Eggs 56° duck 68° duck 67° duck 61° shrimp 48° chicken 47° jelly fish 47°
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Chicken over bun in reach in cooler
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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. Noodles cooked yesterday temped today at 47°
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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. **Corrected On-Site** **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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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. Chicken
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