| Violation
|
|
Observation
|
|
16-03-4
|
|
Basic - Accumulation of debris inside warewashing machine. **Warning**
|
|
16-15-4
|
|
Basic - Accumulation of debris on drainboards or equivalent. **Warning**
|
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
|
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
|
|
23-16-4
|
|
Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. **Warning**
|
|
14-71-4
|
|
Basic - Black tape used to repair nonfood-contact surface. Handles of sliding door on reach in cooler at bar **Warning**
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. Rice **Warning**
|
|
36-75-4
|
|
Basic - Build-up of soil/debris on the floor under shelving. **Warning**
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer floor **Warning**
|
|
36-32-5
|
|
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Not all tiles fitting into grid **Warning**
|
|
24-06-4
|
|
Basic - Clean utensils or equipment stored in dirty drawer or rack. Silverware **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on shelf over food preparation table or over/next to clean equipment/utensils. Discarded **Corrected On-Site** **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area. On shelf over make station, wallet, magazine, breath mints **Warning**
|
|
16-13-4
|
|
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. Cook washing and rinsing only, sautee pans **Warning**
|
|
23-22-4
|
|
Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor. Juices, bulk buckets **Warning**
|
|
23-07-4
|
|
Basic - Gaskets with slimy/mold-like build-up. **Warning**
|
|
22-13-4
|
|
Basic - Glass Soy sauce dispensers not cleaned at least once every 24 hours. On shelf in kitchen **Warning**
|
|
36-14-4
|
|
Basic - Grease accumulated on kitchen floor and/or under cooking equipment fryers and cookline **Warning**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. Wait station **Warning**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
|
|
22-19-4
|
|
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
|
|
21-06-4
|
|
Basic - Paper towel used as liner for food container. Fried shrimp **Warning**
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, salmon **Warning**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris. **Warning**
|
|
29-20-5
|
|
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Wait station **Warning**
|
|
42-04-4
|
|
Basic - Storage of tools on shelf above or with food. Drill on storage shelf with foid **Warning**
|
|
23-12-4
|
|
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
|
|
14-17-4
|
|
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ware washer and kitchen **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
|
|
21-09-4
|
|
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
|
|
41-07-4
|
|
High Priority - Container of medicine improperly stored. Dayquill **Warning**
|
|
22-41-4
|
|
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. Corrected on Site: 100 ppm chlorine **Corrected On-Site** **Warning**
|
|
12A-16-4
|
|
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
|
|
35A-02-5
|
|
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Fruit flies in kitchen and wait station room **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Sushi bar: ; raw salmon (44°F - Cold Holding); raw tina (44°F - Cold Holding); Krab stick (44°F - Cold Holding)
Held at Cookline: shrimp (60°F - Cold Holding); tempura batter (72°F - Cold Holding); chicken (53°F - Cold Holding); shrimp 12:46 (91°F - Cooling)
Make station ric: raw chicken (43°F - Cold Holding); raw shrimp (43°F - Cold Holding); cooked shrimp (44°F - Cold Holding)
Walk in cooler: crab filling (44°F - Cold Holding); cut tomatoes (44°F - Cold Holding); field greens (46°F - Cold Holding); cooked noodles (44-46°F - Cold Holding); raw beef (44°F - Cold Holding); cut cabbage (45°F - Cold Holding)
Repair/Service on site at time of inspection, he states compressor is not pumping and they will leave the reach in freezer door open to help reduce the temperature. **Warning**
|
|
03F-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
|
|
22-55-4
|
|
High Priority - Pots or other cooking equipment not being sanitized. Sautée pans **Warning**
|
|
41-09-4
|
|
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In wait station **Warning**
|
|
11-07-4
|
|
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Given **Corrected On-Site** **Warning**
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink. Ice, lemon, lime, straws at wait station **Warning**
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by stand with sushi rice **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Thawing salmon **Warning**
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing cloth, rinsing bowl **Warning**
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room **Warning**
|
|
16-35-4
|
|
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
|
|
03F-10-4
|
|
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
|
|
22-31-4
|
|
Intermediate - Non-pitting surface rust on food-contact equipment. Shelving **Warning**
|
|
22-16-4
|
|
Basic - Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. None **Warning**
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. **Warning**
|
