| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. In corners **Warning**
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Base of doors **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In buckets of sauces **Repeat Violation** **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire cart at end of cookline **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Light buildup **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Cookline coolers **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Shelf under wait station prep table where large pots are stored **Repeat Violation** **Warning**
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. On floor in storage room **Warning**
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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. On cookline over prep cooler **Repeat Violation** **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in storage room on shelf by condiments **Corrected On-Site** **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on drying rack in dish area **Repeat Violation** **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. In walk in cooler **Warning**
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08B-31-4
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Basic - Food stored in undrained ice. Bean sprouts, raw shrimp, **Warning**
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08B-38-4
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Basic - Food stored on floor. Bag of brown rice in storage area, salt by cookline **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Observed ganging on hook on wall next to soiled extension cord **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Fryers **Corrected On-Site** **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. At sushi bar **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cook line prep coolers **Repeat Violation** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets.cookline **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler observe unwashed cucumbers and sprouts over cut washed vegetables **Repeat Violation** **Warning**
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
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41-07-4
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High Priority - Container of medicine improperly stored. First aid kit on shelf by condiments **Warning**
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
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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 wahoo **Warning**
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41-24-4
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High Priority - Pesticide-emitting strip present in food prep area. Operator place strip in zip lock bag. **Warning**
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01B-17-4
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High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Half and half **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray bottle cleaner hanging on wore dry storage shelf facing onions. **Corrected On-Site** **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar over 200 ppm **Warning**
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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. White deflector panel on ice machine in kitchen **Repeat Violation** **Warning**
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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. Half and half. Manager unsure of date opened. Discarded **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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52-05-4
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Intermediate - Establishment advertised snapper on the menu/menu board but served another type of fish.
Observed snapper on both to go menu and regular menu in several dishes, and manager states they do not serve snapper
**Admin Complaint**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Crash cart creating barrier to cook line handsink **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area handsink **Corrected On-Site** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Prep area handsink **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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