| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen **Repeat Violation** **Warning**
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance., both men's and women's **Corrected On-Site** **Warning**
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies room door will not close, door scrapes floor at bottom **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 bulk sugar at server station **Corrected On-Site** **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides Flat top at sushi station **Warning**
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23-04-4
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Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior of ice machine **Repeat Violation** **Warning**
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Under shelves in sushi area **Warning**
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36-51-4
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Basic - Building components, attachments or fixtures in poor repair. Front door has shattered glass, toilet seat in ladies room not attached to toilet **Warning**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At server station **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. At server station **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. Throughout kitchen **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Approximately 20 in server area on various shelves **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at server station **Warning**
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler door will not close completely, metal at bottle bent and juts out **Warning**
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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. **Warning**
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line **Warning**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. In dish area **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Stalls in ladies room rusted, paint peeling **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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14-70-4
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Basic - Ice buildup in walk-in freezer. Pile of ice on floor and around door **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site** **Warning**
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Cooler on end ofcook line has paint peeling off **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. On cook Line **Warning**
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36-60-4
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Basic - Screen in door torn/in poor repair. **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Lift top on cook line **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Crab legs **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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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen , in bathrooms, dark spots on stall walls **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station, on cutting board **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Chicken 53°, beef 49°, fish 53°, Chicken 52°, pooled eggs 48°, Lo mein 48°, coconut sauce 49° **Warning**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple, on buffet line, at sushi station, on cook line **Corrected On-Site** **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. Chicken 53°, beef 49°, fish 53°, Chicken 52°, pooled eggs 48°
On buffet- broccoli salad 53°, cut leafy greens 51°, sprouts 53°, rice noodles 47°
At sushi counter in lift top - salmon 48°, shrimp 47°, salmon 45°, **Warning**
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08A-20-4
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High Priority - Raw animal foods not properly separated from each other in holding unit. Shell eggs on top of lift top **Corrected On-Site** **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef **Warning**
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03A-19-4
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High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.n buffet- At sushi counter in lift top - salmon 48°, shrimp 47°, salmon 45°,
All sushi at buffet -squid 61°, salmon 61°, krab 61°, salmon 63° **Warning**
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03A-06-4
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High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. all sushi at buffet -squid 61°, salmon 61°, krab 61°, salmon 63° **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One on bottom shelf at server station , under tea urns **Warning**
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01B-14-4
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High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 eggs **Warning**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In server station **Corrective Action Taken** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On cook line **Repeat Violation** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Lift top on cook line **Warning**
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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
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53B-11-4
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Intermediate - Records/documents for required employee training appear to be falsified. Some erased, new dates written on for issue and expired, some written in pencil **Corrective Action Taken** **Warning**
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47-02-4
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Observed scorch marks around electrical outlet. For reporting purposes only. Back side of cooler on cook line
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