| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Exterior of food tubs **Warning**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Soda crates used to stack rice lined with old soiled cardboard **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler. Operator there out old shelves, waiting to buy more **Warning**
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36-57-4
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Basic - Ceiling soiled with accumulation of dust/debris above ice machine **Warning**
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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. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Food tub lids **Repeat Violation** **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Beef in skillet placed in handwashing sink under leaking faucet. **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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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 handle touching rice **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Home improvement type mixer used in kitchen **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Reach in freezer **Warning**
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14-17-4
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Basic - Shelves with rust that has pitted the surface, shelf next to grill **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Shelf above prep table and below prep table **Warning**
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21-21-4
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Basic - Sponge used to clean and sanitize food-contact surface. Steel sponges used to clean wok **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris by prep sink **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind shelf next to grill **Warning**
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29-03-4
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Basic - Water draining onto floor surface. Handwashing sink leaking **Warning**
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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. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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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. chicken (52°F) **Repeat Violation** **Warning**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 122°f on grill **Warning**
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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. **Warning**
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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. Employee cutting cabbage for storage without gloves **Warning**
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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. Three flying insects **Repeat Violation** **Warning**
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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. Walk in cooler: chicken (47°F); rice (45°F); rice (60°F); chicken (47°F)
Counter: cut cabbage (57°F); chicken (49°F); **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over veggies in walk in cooler **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One live roach leaving restaurant, two live roaches under reach in freezer, one live roach on floor in buffet area, one live roach under cabinet in front buffet area **Repeat Violation** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Three dry rodent droppings found in kitchen corner next to grill, two dry droppings on food storage shelf next to grill. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator wiped face did not change gloves. **Warning**
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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. Walk in cooler: rice (60°F); **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. **Repeat Violation** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Soiled spoon covered in dust next to soda boxes, dirty food tubs stored on ton of rice. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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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. Beef in skillet **Corrected On-Site** **Warning**
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22-30-4
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Intermediate - Interior of reach in freezer soiled with accumulation of food residue. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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. **Corrected On-Site** **Warning**
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Flour **Repeat Violation** **Warning**
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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. Walk in cooler **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. Small slicer stored on soiled shelf above prep table next to containers of money **Repeat Violation** **Warning**
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