| Violation
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Observation
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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. Reach in salad cooler
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29-38-4
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Basic - Backflow device not located for convenient service or maintenance access.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Container with out Handel used in rice **Corrected On-Site**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Bucket of onions stored on floor in kitchen **Corrected On-Site** **Repeat Violation**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Containers of cups on the floor
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21-05-4
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Basic - Cloth used as a food-contact surface. Aprons stored with food.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. On reach in freezer.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sink not set up **Corrected On-Site**
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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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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under equipment on cooks line **Repeat Violation**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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. Scoop Handel on your sauce.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven on sushi line.
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36-62-4
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Basic - Light not functioning. On cooks line
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Pork ribs defrosting at room tempeture **Corrected On-Site**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Case of mushrooms over ready to eat in walk-in cooler. **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored. Cups stored on floor
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Walk in cooler.
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface. Used in three compartment sink **Repeat Violation**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef 109° was returned to grill for he heating to 165°. Rice was in cool cooker at 101° was moved to grill for reheating to 165° for fried rice **Corrected On-Site**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
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12A-20-4
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High Priority - Employee washed hands with no soap.
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12A-08-4
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High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon served manager had no it's posted on phone will print a copy before end of day **Corrected On-Site** **Repeat Violation**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.hinoki stored above foods
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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.On the cooks line, chicken 47°, chicken 46°, beef 50°, beef 46° at 12:55 foods were moved to cooler for rapped cool down. Chicken 41°, chicken 41°, beef 41°, beef 41° at 2:30pm. **Corrected On-Site** **Repeat Violation**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sinks not set up.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottles stored on foam cups **Corrected On-Site**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
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27-05-4
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Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
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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. On prep line
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.on prep line.
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. On front line.
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef can be ordered rare to well done a consumer advisory was given to manager. **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. On prep line
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. On grinder.
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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.in walk in cooler.
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22-01-4
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Intermediate - Soda gun soiled. **Repeat Violation**
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