Violation
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Observation
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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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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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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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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up.
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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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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Squid
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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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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
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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. Squeeze bottles and shakers
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
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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. Employee changed task
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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. Observ d worker touching vegetables to store item not immediately heated to 145°
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and not sanitized
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 flies in kitchen area
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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. Spicy tuna 54° tilapia 49° salmon 47° krab 52° tuna steak 49°
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03F-02-4
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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. Operator states item was cooked 1 hour and 30 mins
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring roll multiple 117° crab Rangoon 117° reheated to 179°**Warning** **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
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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.
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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
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Hws by wait station temped at 87°
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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. Sushi rolls not identified as raw on menu
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27-08-4
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Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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. Noodles chicken cream cheese
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